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Doyle's Seafood Recipes

The Doyle family first opened their doors in Watsons Bay in 1885. Since then and for over 5 generations, the Doyle family have been proudly serving Australian Seafood. Children are very welcome, and we look forward to meeting you soon.

Doyle's on the Beach began in the early 1880s and our family have deliberately kept a touch of quaintness about it. It is not difficult to take the imagination back to the days when diners came by coach and horse or sailing cutter.

Situated right In the heart of the Sydney Fish Markets at Pyrmont, our Bistro, Bar and Grill has great views over Blackwattle Bay. It's the best value seafood in town, You can select your own lunch from our classic fish and chips through to scallops, prawns, or even lobster. And everything is cooked fresh at market prices. Travel by car, bus or the new Sydney Light Rail Service.

Gipps Street, Pyrmont, Sydney
phone: (02) 9552 4339

Doyles on the Wharf Seafood Takeaway & Bistro is situated on the Fishermans Wharf right over the sparkling waters of Watsons Bay.

Our Take Away/Bistro offers generous helpings of ocean fresh seafood at very affordable prices.

You can enjoy delicious fresh seafood purchased in our Take Away at our newly refurbished inside or our al fresco seating areas whilst you sit and enjoy the panoramic view of Sydney Harbour. We are also fully licensed & offer diners an exciting range of wines, beers, soft drinks & hot beverages.

We are open daily from 10am until 6pm. If you would like to view our current menu then please take a look at our Wharf Take Away Menu

Once upon a time "seafoods" just meant oysters, prawns, crabs and lobsters to most people. But these days, largely thanks to influences from Europe and Asia, a large range of shellfish, crustaceans and other creatures are appearing in our fishmarkets: scallops, mussels, pippies, abalone, "Balmain bugs", squid, octopus, cuttlefish and more are all becoming more and more popular. In this section of the book you'll find good recipes for a wide range of seafoods, and at the end three recipes which are really "seafood extravaganzas", using several different kinds of seafoods: Doyle's Paella, Seafood Bonanza and Peking Firepot.

The most important thing to remember when cooking seafoods is not to overcook. The flesh is delicate and needs to be cooked quickly and removed from the heat straight away -not simmered until it is tough and stringy. And don't overpower the fresh, delicate flavour of shellfish and crustaceans by using strong sauces and seasonings-the natural subtle taste of the fresh seafood will carry the dish, if you let it.

Fish selection
Atlantic Salmon Barramundi Blackfish (Luderick)
Yellowtail Bream Flathead Flounder
Gemfish Jewfish (Mulloway) John Dory
Kingfish Leatherjacket Mackerel
Mullet Pearl Perch Redfish (Nannygai)
Sardines Snapper Trout
Whiting Yellowfin Tuna

Shellfish selection
Balmain bugs Crab King Prawns
Lobster Mussels Octopus
Oysters Scampi Scallops

Basic cooking with fish
Cooking with Fish

Doyle's Seafood Recipes

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