• Mon-Fri 12pm-3pm
  • 5:30pm-9pm Sat-Sun 12pm-4pm
  • 5:30pm-9pm

$$$ - $$$$

  • Extensive Wine List
  • Licensed
  • Outdoor Seating
  • Group Or Function Booking
  • Takes Reservations

The Doyle family has seafood flowing through its veins, with five generations making their living from Australian waters.

And testament to their forefathers, Doyles venues are icons in Sydney, and are seen as a major drawcard for international tourists.

Back in the 1880s, Henry Newton used to take people out fishing on his boat and bring them back to his hut on the beach. Here he would fillet their fish and feed them, using leftover bones, heads and scraps to produce soup. He would then grill and serve them the fresh fillets he had caught.

The hut fronted onto the beach in the days when there was no promenade, and Bill’s reputation soon grew. He and his wife, Hannah, turned the space into a tiny cafe which served everything from scones and tea to seafood soup. The cafe remained open until around 1907 when the building fell into such disrepair it had to be knocked down. At this time the family took out a £500 mortgage to finance the construction of a new two-storey building that became Doyles.

Jump several generations and, today, what can be better than feasting on a huge platter of mixed seafood, sipping a glass of bubbles, and looking out over the blue waters of Watson’s Bay and Sydney Harbour, in the same spot the Doyles began in so many years ago? To say this and other Doyle venues are a Sydney institution is an understatement. What the Doyle family has brought to the local fishing industry, and more particularly the Sydney restaurant scene and tourism industry over the last 130 years, can only be described as legendary. And the family legend continues.

Michael Doyle Senior, the great-grandson of Henry Newtown and the son of Jack and Alice Doyle, still oversees the running of the restaurant today. And the little hut has grown into a sophisticated, licenced restaurant that, by day is unique, and by night, enchanting. The view speaks for itself and the food couldn’t be any fresher.

In charge of purchasing and processing all seafood for Doyles, David Doyle operates their processing plant at the Sydney Fish Markets where Doyles is one of the oldest tenants. From here he provides fresh seafood daily to all the Doyle restaurants.

On Fishermans Wharf, and only 100 metres away from Doyles on the Beach, you will find Doyles on the Wharf Seafood Takeaway & Bistro which offers generous helpings of ocean fresh seafood to either eat in or to take away. The bistro is also fully licensed and offers an exciting range of wines, beers, soft drinks and hot beverages.

Other venues include Doyles at the Fishmarkets, a relaxing place to sit after your market shopping, and enjoy your fish and chips with a glass of wine, overlooking Blackwattle Bay. You can even enjoy Doyles fish and chips at the cricket with their takeaway venue – Doyles at the SCG – in the brand new Noble Stand.

Locate Doyles

11 Marine Parade, Watsons Bay, NSW


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