Doyles Seafood

main-course


Steamed Mussels Doyles of Dingle

Ingredients: Steamed with white wine, garlic, shallots, garlic butter and herbs.

Steamed Glenbeigh Mussels Steamed with white wine, garlic, shallots, garlic butter and herbs.   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 … read more

550 VIEWS
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Roasted Salmon Doyles of Dingle

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

Roasted Salmon Fillet Salmon Fillet with Spiced Cous-Cous & Roasted Red Pepper Cream 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 … read more

526 VIEWS
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Steak Doyles of Dingle

Ingredients: Champ Mash, Crispy Spring Onion and Red Wine Jus

Pan Seared Marbled Rib-Eye Steak (28 Days Dry Aged) Champ Mash, Crispy Spring Onion and Red Wine Jus Steak comes from Slaney Valley. All mains served with Buttered Vegetables.   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 … read more

705 VIEWS
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Seafood Risotto Doyles of Dingle

Ingredients: Seafood and Shellfish Risotto, Roasted Peppers, Spring Onions, Aged Parmesan.

Seafood Risotto Seafood and Shellfish Risotto, Roasted Peppers, Spring Onions, Aged Parmesan.   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 … read more

521 VIEWS
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Ingredients: 2 Courses €27 or 3 Courses €32 (5pm-7pm)

Early Bird Menu 2 Courses €27 or 3 Courses €32 (5pm-6:30pm) *Please note that all parties of 8 and over are subject to a 10% service charge Starters Doyles Seafood Soup with Crispy Fish Cake Dingle Bay Crab Claws (€3 supplement)  autumn salad, garlic butter & lemon Black Pudding & Red Pepper Tartlet (white pudding, scotch … read more

574 VIEWS
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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, … read more

892 VIEWS
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