You know you're in for a double whammy dose of ocean-fresh seafood when you take a seat at Doyle's restaurant at Sydney Fish Market in Pyrmont. The chefs at Doyle's have based their menu around Australian species of fish that are filleted every morning at the Doyle's facilities on the other side of the market. You know you're in for a double whammy dose of ocean-fresh seafood when you take a seat at Doyle's at Sydney Fish Market. The fishing family from Watsons Bay have been hauling in the catch of the day since 1885 while the Sydney Fish Market is the largest of its kind in the southern hemisphere, trading over 13,000 tonnes of seafood each year. The Doyle's bistro overlooks the hustle and bustle of this vibrant market by Blackwattle Bay. The restaurant sports a relaxed and casual atmosphere and while the decor could do with a revamp, the menu is as fresh as fresh can be.
The chefs at Doyle's have based their menu around Australian species of fish that are filleted every morning at the Doyle's facilities on the other side of the market. A tapas selection doubles as an entree menu, offering such delightful morsels as tempura prawns, ginger and soy scallops on the shell, oysters in a Thai style sauce and home-made crab cakes. Doyle's famous jumbo prawns are stuffed with bacon, cheese, sultanas, spinach and pine nuts, but if you're with a dining buddy you really ought to order the hot and cold seafood platter. The old school favourite of fish and chips is a hit at Doyle's – sit on the deck on a sunny afternoon with a glass of wine and enjoy the simple, fresh flavours. The only scowl you'll see will belong to the seagulls, because nobody tends to share with them in this part of town.
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