The long-awaited Wild Goose has officially spread its wings in Union Terrace Gardens, Aberdeen, taking up residence in the first pavilion. Its arrival completes the garden’s vibrant new food and drink line-up.
This latest addition isn’t just another restaurant, it’s a statement. With a menu rooted in North East Scotland’s produce, Wild Goose speaks directly to the city’s appetite for something fresh, exciting, and distinctly local.
Around 80% of ingredients are sourced from the region, with the rest from across Scotland, showcasing the very best of the Shire’s larder.
Speaking to Larder Magazine, Stuart Ross, Owner of Wild Goose, said: “Wild Goose now completes the Union Terrace Garden array of a new vibrant food and drink scene, including Common Sense, Tarragon on the Terrace, Sugar Bird Wines.
“It’s really brought the terrace to life, and made me think this could be the new centre of Aberdeen, and an area which people can walk through and be proud of and think this is lovely and not just say this is okay for Aberdeen.”
A Feast for the Eyes and Appetite
Spread across two floors, Wild Goose offers contrasting yet complementary experiences. On the top floor, guests are greeted by a stylish, modern space filled with over 100 plants, anchored by a striking weeping fig tree that brings the gardens indoors.
Stuart explained: “The council already made a pretty space, and what we’re doing is trying to enrich the space. The most noticeable thing is bringing the gardens into the pavilion. We have around 110 plants on the top floor, a weeping fig and two large hanging planters, and they’re unique and custom-made.”
Here, sunlight and greenery set the tone for an elevated brunch space, with menus that draw inspiration from Glasgow and London but celebrate true North East flavours. Dishes like the Full Shire breakfast showcase Ballindalloch pork or venison sausage, thick-cut local bacon, house hash browns, black pudding, and farm-fresh eggs, every bite a tribute to regional produce.
From gin & smoked salmon with gin-macerated peach to Aberdeenshire wild roaming venison with steak and eggs, the offerings push brunch into bold new territory.
Downstairs: Casual Vibes, Craft Brews, Bao Buns
Meanwhile, the bottom floor takes a more laid-back approach. The cocktail and beer bar exclusively pours brews from Aberdeenshire and the North East, setting a lively, communal mood. Adding to the energy, How Bao Now has secured a permanent kitchen, serving bao buns, loaded fries, and casual plates perfect for pairing with local craft beer.
As Stuart puts it: “Downstairs is going to be totally different, it’s a casual bar serving boa buns, loaded fries, with R&B music, with a cosy atmosphere for people to have a drink at the bar, and let loose.”
Pastries, Plates, and Provenance
It’s not only about meals. In-house, freshly baked pastries crafted by Wild Goose’s team have started to turn heads, offering guests something unique to enjoy alongside their coffee or brunch. Even the furniture and fittings lean heavily on ‘Made in Scotland’ talent, with architects and makers contributing to the inviting and earthy design.
Stuart is clear about the mission: “We’ve got upstairs, which is a higher-end brunch restaurant and bar, it will be a very swanky venue, where we’re doing things like homemade craft pastries and bread with Glasgow and London-style brunches.
“It’s a bit different to the options in Aberdeen currently, and in the evening we run small plates and mezze boards. Most of the alcohol and food is from the North East of Scotland, and it’s a tribute to the produce from the Shire and bringing it into the centre.
“Local beers from the likes of Brewtoon and Thistly Cross are making an appearance. The only thing not from the North East is the wine.”
History Reimagined: Boutique Events in Victorian Toilets
One of the most talked-about elements of the Wild Goose project is its sympathetic reuse of the Victorian toilets beneath Union Terrace Gardens. Once utilitarian, they have been given a new lease of life as a striking event and corporate venue, hosting everything from Meet the Maker evenings with Outlaw Rum to whisky tastings with regional producers.
Stuart said: “We’re trying to create an experience for people in the city and the Shire, and I think the idea of having the meet the makers is a strong onset for us.
“We also plan to host boutique events such as murder mystery dinners, where we will supply the food and drink, and you will have a five-course tasting menu or other themed events such as Harry Potter night, where everyone dresses up and the whole menu is Harry Potter themed.
“The idea is to utilise this historic venue to host interesting events that bring people into the heart of the city to provide new experiences in Aberdeen. It’s a little bit different to what we’re doing elsewhere in the building, but the concept is the same; we’re trying to create something which enriches the city centre.
This clever reuse not only preserves a slice of the city’s history but also redefines how hidden urban spaces can be revived for modern use.
Raising Aberdeen’s Game
For Stuart, already known for Grub and How Bao Now, Wild Goose represents a step beyond his previous ventures. One that aims to raise Aberdeen’s food scene to a national level.
He told Larder Magazine: “Aberdeen is an area with incredible provenance, and we don’t really do anything with it.
“We’re hoping to create something that isn’t just good for Aberdeen, we’re comparing ourselves to Glasgow and London and what we want people to say, if people from Edinburgh and Glasgow are coming to Aberdeen, they are like Wow, we haven’t got anything like this in Glasgow then we will have done our job.”
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With its dual-floor design, creative menus, passion for produce, and respect for history, Wild Goose captures the spirit of a city rediscovering its culinary confidence. It’s more than a restaurant; it’s a signal that Aberdeen is ready to fly higher.
Wild Goose isn’t just another place to eat – it’s proof that Aberdeen is holding its own on the culinary map of the UK.
