Dooleys Seafood and Steakhouse / Restaurants in Waterville


Dooleys Restaurant in Waterville With over 10 years working in New York's renowned 'Smith & Wollensky's Steakhouse' proprietor David Farrell has extensive experience in delivering a high quality dining experience. Attention to detail and the best quality ingredients create a tasty and exciting menu offering exceptional good value for money at Dooley's Steakhouse.

Dooley's Restaurant offers a choice of top quality beef and is one of the very few restaurants in Ireland offerring Grade A dry-aged steaks.

The Kerry Spring Lamb dish is world-renowned and recommended by Sir Andrew Lloyd Webber. The seafood offered at Dooley's is straight off local fishing boats', ensuring top quality and the freshest possible seafood, including crabmeat, lobster, oysters, cod and our famous Monkfish.

We have a great value Early Bird menu featuring fresh Crab meat and sirloin Steak, 3 courses for only €24.95, served until 7pm nightly, excluding Bank Holiday weekends. Our desserts and breads are all home made on our premises.

Our fabulous menus are complimented by a really great wine list, with wines carefully chosen by David to cover all varieties of grape and to suit all palates. Why not have your party or special event at Dooley's restaurant in Waterville. We can cater for any size party and we offer a wide choice of menus to suit all budgets.

We are located on the Main Ring of Kerry road, on the way into Waterville, please see location page for details.

Dooley's is located half a mile from Waterville Golf Links and to Skellig's Bay golf course, which makes it an ideal stop for dinner, after 18 holes of golf. We cater to any size group so give us a call and we will be happy to help with any arrangements. We can organise entertainment or music for your event also. Just give us a call and we will be happy to help.

Dry Aged Steaks
Dooley's in conjunction with Miller's Meats, Caherciveen, is now proudly offering Dry Aged Steaks. We are one of only a hand full of restaurants in the country offering this beautiful select product. Mike selects the beef from Grade A local cattle, 14 months or younger at slaughter, and only the best of these are chosen for aging.

Dooleys Restaurant in Waterville The Dry aging process takes special care & is very time consuming, requiring far greater effort & high quality Beef. Up to 25% of the original weight is lost during the process making it more costly, these are all reasons why it is offered in only a handful of restaurants in the country - Dooley's proudly being one of them.

Our Dry aging process begins with the finest premium beef, hung in a climate and humidity controlled room. The Beef is aged on the bone, for a minimum of 21 days. The process enhances beef by two means, first moisture is evaporated from the muscle creating a greater concentration of beef flavour and taste, second the beef's natural enzymes break down the connective tissue in the muscle, leaving the most tender succulent steak you will ever taste. During the aging process the juices are absorbed into the meat, imparting a buttery taste and meltingly tender texture that many beef connoisseurs herald as the ultimate beef experience.

Eating dry aged beef is as sensual and satisfying as drinking well aged wine.