Ingredients: Wild Mushroom Risotto, Sundried Tomato Pesto
Pan Roasted Hake Fillet
Wild Mushroom Risotto, Sundried Tomato Pesto
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.