2AA Rosette award-winning dining
For stylish dining with seaviews included, there’s Doyle’s. Considered to be one of the best North Devon restaurants, it’s the perfect place to wine and dine until your heart is content.
From fabulous seafood to British and continental favourites with a delicious twist, our menus are as fresh as the ingredients that inspire them. Provenance is a core value for us. Our menus draw on international influences, local inspiration and Head Chef Eduard Grecu’s passion for perfection.
Matched by an extensive list of fine wines, a stylish interior and far-reaching views to Lundy Island, we aim to make every meal special. Each evening we produce a delicious choice of seasonally attuned dishes for our guests, using the best local ingredients we can find.
Unless specified otherwise, dinner inclusive packages include 3 courses in Doyle's Restaurant. We serve dinner in Doyle’s daily from 7pm. Additional supplements may apply to certain dishes.
Please note: Due to social distancing measures, Doyle's is reserved exclusively for guests staying in the hotel at the moment.
+ If you are staying with us, you will receive an email a few days before you are due to arrive, inviting you to make dining reservations.
ON THE MENU
Our menus change with the seasons, bringing you the best tastes available. This is a sample menu.
Pan seared scallop,
pea & chick pea hummus, crispy smoked Denhay Farm bacon, lime, frisée, miso, garlic & parsley butter, crispy chillies
Vodka & beetroot home cured Loch Duart salmon,
spring onion & horseradish sourdough waffle, rocket, dill crème fraiche
Seasonal vegetable soup (v),
warm home made roll, farmhouse churned butter
Roasted beetroot (v),
goat's cheese & walnut salad, watercress, yoghurt vinaigrette
Ham hock & chicken leg terrine,
chicken liver mousse, walnut & sourdough crust, piccalilli, sakura cress
8oz sirloin steak,
hand-cut chips, grilled vine tomato, marinated & grilled chestnut mushroom, Café de Paris butter
£24.00 add peppercorn sauce £2.50
Roasted free-range chicken breast,
potato & cheddar gratin, lemon wilted spinach, roast chicken & nut brown butter sauce, crispy chicken crackling
British lamb neck fillet,
warm minted new potatoes, pan-roasted courgette, sun-dried tomato, pine nut & pickled pepper spicy pesto, roasting pan juices
Olive oil confit & pan-fried baby artichoke (v)
confit vine tomato, potato & blue cheese croquette, confit egg yolk
Charred & roasted whole aubergine (v)
grilled vine tomato, garlic & basil couscous, feta dressing
Ricotta gnocchi (v)
rocket & almond pesto, grilled & pickled chilli vinaigrette
Day boat fish - £ market price
We source our fresh fish, shellfish and seaweed from Britain’s most famous markets: Brixham, Plymouth & Newlyn. Our great relationship with suppliers means they understand our ethos & high standards, providing us with unmatched quality fresh fish that is sustainable, seasonal & British. We use very simple cooking and preserving techniques to get the very best out of it. Please, ask our staff for details.
Local rhubarb, apricot & citrus crumble
fermented peach custard, pistachio ice cream
Sticky toffee pudding,
salted caramel sauce, vanilla ice cream, white chocolate fudge, fresh redcurrants
Compressed Cheddar Valley strawberries,
lemon shortbread, Champagne pastry cream, candied mint
chocolate compost, griottine cherry & chocolate sauce, raspberry sorbet
Homemade ice creams and sorbets,
caramel cake croutons, macerated berries
3 West Country cheeses, homemade chutney, water crackers, grapes, fresh apple
3 of our selection of West Country cheeses,
crackers, grapes, fresh apple, homemade chutney
Quicke’s Oak smoked cheddar – made near Exeter, in Devon, this is one of the most highly acclaimed British cheddars, in a farm that over 14 generations have produced cheeses of the greatest quality. After 450 years of crafting, this cheddar is matured for 12-15 months, in a muslin cloth, then the truckles are quartered & gently smoked over oak chips for 3-4 hours. Pasteurised milk is being used with vegetarian rennet.
Wookey Hole Farmhouse Cheddar - handcrafted using pasteurised cow’s milk & vegetarian rennet. It is then wrapped in cloth and taken to the heart of Wookey Hole, caves in Somerset and matured at a constant temperature for up to six months. It results in cheddar with a crumbly texture, earthy undertones and a distinctly nutty, tangy flavour.
Vulscombe Goat’s Cheese (v) - made near Tiverton in Devon, by hand, following a traditional rennet-free method for a creamy rich, mild flavour
Devon Blue (v) - a firm-textured, sweet, smooth buttery cheese made with pasteurised Friesian cow’s milk in Ticklemore, Devon
Cornish Brie (v) - made near Newquay, in Cornwall. Made from pasteurised full fat locally sourced milk. It has a yellow, buttery colour and a melting, smooth texture
Our chefs prepare your order in a kitchen where nuts, flour, milk, eggs and other allergenic ingredients are used. We therefore cannot guarantee that products served in this area will not contain traces of these allergens. We kindly advise all of our guests that are subject to any allergies or special dietary requirements, to mention it to our restaurant staff and we will take any action required.
PLEASE FEEL ASSURED...
Our number one priority is the well-being and safety of our guests and team members. We have rigorous procedures and routines in place regarding enhanced cleaning, physical distancing and our food and beverage offerings. You will see some changes here and there - we have limited the numbers of seats in Doyle's to allow for distancing, and hand sanitiser points are available, for example. However, our friendly team are as helpful and welcoming as ever, and we are here to ensure that your experience is as 'normal' and carefree as possible!
We take the government's advice very seriously and ask that you do not socialise in groups larger than 6 people while dining. Social distancing measures should be adhered to in all instances. The last table reservation time available is 8:00pm (to allow for 10pm closure). Doyle’s is exclusively reserved for guests staying in the hotel.
Capacity is reduced so we recommend booking in advance to avoid disappointment.
Thank you, from the bottom of our hearts, for your support and custom.