Doyles Seafood

main-course


Ingredients: Champ Mash, Café de Paris Butter, Red Onion Compote & Red Wine Jus

Pan Seared Marbled Rib-Eye Steak (28 Days Dry Aged) Champ Mash, Café de Paris Butter, Red Onion Compote & 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 … read more

241 VIEWS
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Seafood Risotto Doyles of Dingle

Ingredients: Selection of Today's Fish, Roasted Peppers, Spring Onions, Aged Parmesan.

Seafood Risotto Selection of Today’s Catch, 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

161 VIEWS
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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 … read more

347 VIEWS
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