Doyles Seafood

All Main Courses




Ingredients: Records of traceability are available. Allergen list also available. There is 2 hours allocated on each table from the time of the booking, thank you.

Main Courses

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

There is 2 hours allocated on each table from the time of the booking, thank you.


Duo of Scallops & Organic Pork ( L €28.00)

Seared Atlantic Scallops, Crispy Pork Belly, Black Pudding Bon Bon, Pea & Bacon Sauce

Seafood Linguine (# L €29.00)

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

Roasted Monkfish ‘Cassoulet’ ( L €28.00)

Provencale Chorizo & Bean Stew 

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

Spring Onion Mash, Lemon, Parsley & Brown Butter.

‘Spanish Style’ Dingle Bay Fish Stew (# L €29.00)

Selection of Today’s Catch with Fennel Tomato & Herb Broth

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

Champ Mash, Café de Paris Butter, Red Wine Jus

Seafood Risotto (L €20.00)

Selection of Today’s Catch, Roasted Peppers, Spring Onions, Aged Parmesan

Steamed Glenbeigh Mussels (# L €27.00)

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

Pot Roasted Chicken Breast (L €22.00)

Champ Mash and Crispy White Pudding

Pan Roasted Hake Fillet (L €27.00)

Wild Mushroom Risotto, Sundried Tomato Pesto 

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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