Ingredients: Champ Mash, Red Wine Jus & Chips
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 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.