Doyles on the Beach menu

A selection of assorted olives cured in a flavorful blend of herbs, spices, and oil.

Finely diced Southern Bluefin tuna served with whipped truffle-infused ricotta, shallots, and extra virgin olive oil.

Tender Japanese scallops baked in a creamy, cheesy Mornay sauce.

This sampler plate features four oysters prepared in different styles: one Kilpatrick, one with mornay sauce, one fried with wasabi mayo, and one served natural with a side of virgin bloody Mary.

Succulent prawns sautéed with garlic, chili, and a fresh squeeze of lemon.

Large prawns split in half and grilled, served in a garlic butter sauce.

Crispy, bite-sized pieces of squid seasoned with salt and pepper, served with a side of creamy garlic dipping sauce.

Large beer-battered prawns stuffed with a savory mixture of bacon, spinach, egg, and pine nuts, served with a side of curry mayonnaise.

This platter features a selection of seafood including prawn cutlets, scallops mornay, southern-style calamari, fresh oysters, and smoked salmon pâté served with toasted ciabatta and extra virgin olive oil.

A creamy burrata cheese served with fresh rocket, ripe figs, and crunchy pepita seeds, finished with a balsamic glaze and extra virgin olive oil.

Tender grilled octopus served with blistered Padron peppers, creamy smoked eggplant, zesty chermoula herb sauce, and a squeeze of fresh lime.

A refreshing salad of peeled prawns, cucumber, cherry tomatoes, Spanish onion, and coriander, tossed in a fermented chili dressing and served over butter lettuce.

A creamy white wine stew featuring fish, prawns, mussels, and seasonal vegetables, served with a bread roll.

Fresh Sydney Rock oysters harvested from the Clyde River in Batemans Bay.

A fresh mix of seasonal greens served with a light vinegar-based dressing.

Creamy mashed potatoes infused with the earthy flavor of black truffles.

Tender roasted green beans tossed with garlic, lemon, toasted pine nuts, extra virgin olive oil, and parmesan cheese.

Toasted bread slices topped with a savory spread of garlic, herbs, and butter.

Warm grilled pita bread served with a trio of feta and garlic, creamy fish roe, and smoked eggplant dips.

Crispy beer-battered fish fillets served with a side of chips, a garden salad, and Alice Doyle's signature chilli plum sauce.

A mild-flavored, firm white fish fillet served with a side of crispy fried potatoes.

A fresh fillet of snapper, lightly battered and fried until golden, served with a side of crispy chips.

A mild-flavored, firm white fish fillet, lightly battered and deep-fried until golden and crispy.

A mild, delicate white fish fillet, lightly battered and fried until golden and crispy.

A plant-based, vegan alternative to fish, deep-fried in a crispy beer batter and served with chips and a garden salad.

A medium-rare grilled salmon fillet served with crispy skin, saffron-infused rice with pine nuts and sultanas, green beans, and a spiced sauce.

A grilled barramundi fillet served with Brussels sprouts, wombok cabbage, carrots, and a savory, spicy XO seafood sauce.

Fresh Tasmanian mussels steamed in a creamy white wine, garlic, and chilli sauce, served with a slice of toasted garlic bread.

Linguine pasta tossed with prawns and crab in a light sauce of garlic, chilli, butter, white wine, olive oil, and fresh herbs.

This classic Sicilian pasta dish features eggplant and tomatoes tossed with olives and basil, topped with savory salted ricotta cheese.

A 400g bone-in grass-fed rib eye steak served with potato gratin, roasted cherry tomatoes, and Café de Paris butter.

Fresh whole lobster grilled and served with your choice of lemon butter, garlic butter, or creamy mornay sauce, accompanied by a side dish of your choice.

• Small$199
• Medium$239
• Large$299
• Extra-large$389

A traditional Spanish saffron rice dish cooked with prawns, mussels, and New Zealand clams, finished with a signature crispy golden crust and fresh herbs.

This shared platter features a variety of hot and cold seafood, including oysters, prawns, smoked salmon, crab or bugs, mussels, beer-battered fish, calamari, and scallops, served with a side of chips.