What is it like to eat at Dooks?
It’s a modern cafe where you can eat supremely well during the day, while also being a space for cookery classes and demonstrations. Gleeson learnt how to mix cutting-edge cooking with a community vibe during his time in the UK at Petersham Nurseries, and now Dooks perfectly expresses this winning combination.”
Who is the owner of Dooks in Fri Fri?
Fri, Jun 1, 2018. Catherine Cleary. “Richard Gleeson came home to Fethard to open Dooks, a brilliant addition to this lovely Tipperary town. Dooks is a shining example of the new type of food space popping up in rural Ireland.
Why choose Dooks Fine Foods?
Check out the latest in our online shop! Dooks Fine Foods is fierce dedication to joyfully created, delicious, sustaining food; using the best quality Irish produce; with devoted emphasis on locality, seasonality and sustainability.
What do people say about Dooks golf course?
“I love this place…water on 3 sides, it’s a blast. Don’t drive by this gem” “Wow is an understatement! My group enjoyed playing Dooks more than any other Links Course.”
Simple Burrata (v) 12.00
Fresh mozzarella burrata, marinated vegetables, honey, S+P and garlic crostini.
Traditional Beef Sliders 12.00
Three mini Black Angus burgers smashed on our flat griddle with onions and signature seasoning. Served on freshly baked Farm to Market soft rolls with American cheese, ketchup and dill pickles, served with hand cut French fries.
Fried Chicken Sliders 12.00
Three pieces of hand-breaded and fried chicken served on freshly baked F2M soft rolls with tomato, bacon, pickle, and our tangy chipotle ranch, served with hand cut French fries.
Nachos (v) 11.00
A giant pile of locally produced Perez corn tortilla chips topped with mixed cheeses, cheese fondue, vegetarian black beans, Pico de Gallo, and lime crema. Topped with green onions and served with house-made charred tomato salsa. Indulge by adding spicy marinated Tinga Chicken +$3
Chicken Tinga Taquitos (gf) 8.00
Perez corn tortillas stuffed with our signature cheese blend and spicy marinated chicken then flash-fried to crispy for superb handleability. Served with lime crema and charred tomato salsa for dipping.
SHRIMP WONTONS 13.00
Our spin on the Crab Rangoon. Creamy wonton filling and shrimp wrapped up and fried to a golden brown. Served with a spicy Thai chili sauce.
CHICKEN TENDERS 14.00
Buttermilk fried chicken tenders, hand cut fries, and O’Dowd’s BBQ sauce.