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Ingredients: Slow Braised Beef, Crispy Black Pudding & Guinness Gravy

Slow Braised Beef Crispy Black Pudding & Guinness Gravy

Ingredients:

Vegetarian Menu *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. STARTERS Roasted Tomato & Basil Pesto Soup €7.50 Wild Mushroom Risotto €10.00 Aged Parmesan, Truffle Oil Roasted Red Pepper Bruschetta €10.00 Mozzarella … read more

Ingredients: Spring Onion Mash and a Lemon Parsley and Brown Butter

Pan Fried Whole Black Sole on the Bone   Served with: Spring Onion Mash and a Lemon Parsley and Brown Butter This photo of Doyle’s Seafood Restaurant is courtesy of TripAdvisor

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

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

Ingredients: A Rich Fish Stew of Today's Catch with Fennel & Tomato Broth

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

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

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

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 … read more

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