Doyles Seafood

All Main Courses

Ingredients: Records of traceability are available. Allergen list also available.

Main Courses

*Please note that all parties of 8 and over are subject to a 10% service charge

Pan Roasted Scallops ( L €30.00)

Pan Fried Scallops with an Aromatic Garlic and Herb Butter Sauce.

Seafood Linguine (# L €28.00)

Prawns, Salmon, Squid, Mussels, Scallops, Monkfish and Langoustines. All Steamed in a Rich Spicy Tomato, White Wine, Garlic and Herb Sauce.

Pan Roasted Monkfish ( L €28.00)

Red Pepper Piperade & Warm Chorizo and Herb Salsa.

Pan Fried Whole Black Sole on the Bone (L POR)

Spring Onion Mash and a Lemon, Parsley and Brown Butter.

Pan-Seared Marbled Rib-Eye Steak (28 Days Aged) (L €33.00)

Champ Mash, Crispy Spring Onion and Red Wine Jus

Slow Braised Shank of Slaney Valley Lamb (L €28.00)

Champ Mash and Thyme Jus.

Spanish Style Fish Stew (# L €30.00)

A Rich Fish Stew of Saffron, Fennel &Tomato Broth

Seafood Risotto (L €20.00)

Seafood and Shellfish Risotto, Roasted Peppers, Spring Onions, Aged Parmesan

Steamed Glenbeigh Mussels (# L €23.00)

Steamed with White Wine, Garlic, Shallots, Garlic Butter and Herbs.

Pot Roasted Chicken Breast (L €21.00)

Wild Mushroom Risotto and Crispy White Pudding

Roasted Salmon Fillet (L €25.00)

Salmon Fillet with Spiced Cous-Cous & Roasted Red Pepper Cream

Pan Roasted Hake Fillet (L €25.00)

Champ Mash with a Garden Pea & Smoked Bacon Cream

Twice Cooked Chips Cooked in Beef Dripping 4

All dishes served with Buttered Vegetables

# donates Dishes Served with side salad

L donates Local Produce of the Main Ingredient.

Records of traceability are available. Allergen list also available.

Doyle’s seafood restaurant was opened in the early 70’s by John and Stella Doyle,and quickly became renowned for its seafood. Sean Roche recently took the helm in 2010, a chef for 29 years, having trained in Ireland and Europe. We are a 40 seater restaurant which has a front bar area and splits the restaurant in two.

Our philosophy is to serve local produce but also some from further afield. Our aim is to cook the best seasonal food with modern Irish,European and Asian influences. We hope to make the restaurant feel accessible to all, no bells and whistles, it’s a casual place, we don’t use table cloths, and like to have fun while we work.
And from all of us here at Doyle’s we hope you have a great time.

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