The Dock Mooloolaba specialises in produce driven, seasonal food that caters for all.

Our ‘Vol. 13’ menu, created by Executive Chef Chris Sell, stays true to his food philosophy that ‘fresh and local is best’. The menu is full of dishes that showcase fresh ingredients at their best, simply enhancing the natural flavours of the produce.

If you would like a PDF version of our menu click the button below.


10 Acres Sourdough Baguette
with smoked garlic butter (V)

Southern Fried Chicken Tenders
with herb salt and apple butter sauce (GF)

Shiitake and Spring Onion Skewers
with organic miso and cashew cream (VG, GF)

The Dock Fish Cakes
with lemon myrtle labne and zucchini

Master Stock Poached Quail 
with wild rice, gailan, whipped soy and black vinegar glaze (GF, DF) 

Sweet Corn Croquettes
with smoked cheddar and romesco sauce (V)

Sizzling Mooloolaba Prawns (5)
with smoked chilli butter, chorizo, fried curry leaves, lime and toasted ciabatta (GFO)

Wood-Fired Lamb Ribs
served with local honey, cumin salt, chickpeas and fried curry leaves (GF, DF)

Tea Smoked Duck Breast 
with whipped goat’s curd, raspberry, lychee, walnut and cranberry leaves (GF) 

Korean Buffalo Wings 
crisp fried and tossed through house-made Korean buffalo style sauce, with miso ranch (GF) 

Seared Hervey Bay Scallops 
with celeriac purée, smoked grapes, crisp jamon, grilled radicchio and hazelnut vinaigrette (GF) 

Market Fresh Oysters
6 for $28.00 or 12 for $45.00
freshly shucked and served with finger lime mignonette (GF, DF)

Szechuan Pepper Calamari 
with sticky vinegar, fried herbs and lime (DF) 

Cauliflower Beignets
crisp fried and tossed through chilli infused maple (VG)

Mooloolaba Tuna Tartare 
with wasabi leaf, green papaya som tum, coconut cream and spring onions (GF, DF) 

Charcuterie Plate
Jamon Serrano, Nduja, Bresaola and Duck Liver Pate served with ligurian olives, grissini, toasted baguette and house pickles (GFO) 

Cheese Plate
$14.00 per portion
your choice of local and imported cheese, served with
fruit bread, lavosh crackers, quince paste and fruits (GFO)


Lamb Shank Pot Pie
dark ale braised with sour cream short crust pastry, smashed peas and smoked onions 

Wagyu Beef Brisket
with pickled pepper & herb salad, baba ganouj, grilled polenta & dukkha (GF) 

18 hour Smoked Pulled Pork 
with coal roasted corn salsa, daikon and apple slaw, macadamia mole and charcoal tortillas (GF) 

Wood-Fired Lamb Shoulder (up to 3 people)
with Israeli cous cous, roasted pumpkin, baby beetroots and herbed yogurt (GF)


Cooked over Australian iron bark and charcoal. All are GF. 

Wood-Roasted Spatchcock 
with fennel and tomato sofrito, whipped tahini and grilled lemon 

Cape Grim Grass Fed Rump 300g 
with Paris mash, ham hock buttered greens and red wine jus 

Maleny Buffalo Tenderloin 
with braised red cabbage, chestnut purée, pecans and chipotle jus 

Imperial Blossom Pure Bred Wagyu MB9+ Striploin 250g 
served with Chef’s selection of seasonal sides and sauce.  Medium Rare/Medium recommended 


Wagyu Beef
with house-made bacon, American cheddar, smoked pineapple, tomato relish, aioli and butter lettuce on a toasted milk bun with thick cut chips (GFO) 

crispy fried plant based “chicken”, served with hummus, chilli jam, roasted peppers and mesclun on a charcoal bun with sweet potato fries (VG) 

Panko Crumbed Chicken 
Korean marinated chicken, cucumber kim chi and cumquat aioli on a toasted milk bun with thick cut chips 

Gluten Free Bun  


The Dock Fish & Chips
IPA battered snapper served with fennel and butter lettuce salad, thick cut chips and house-made tartare sauce 

Mountaintop Mushroom Gnocchi 
sautéed hinterland mushrooms, hand-made gnocchi, burnt butter emulsion, crisp sage and fresh truffle (V) 

Slow-Cooked Borrowdale Pork Belly
served with parsnip purée, roasted fig, heritage beetroots, walnut, rainbow chard and veal jus (GF) 

Mooloolaba Prawn Risotto
with fennel, chilli, preserved lemon and soft herbs (GF)

Market Fish 
$ Market Price
*Please ask your server about today’s creation

Wood-Roasted Butternut Pumpkin 
served with broad beans, grilled spring onion, oyster mushrooms, pumpkin purée, macadamia sauce and pumpkin seeds (GF, VG) 


Seasonal Greens
in garlic and herb butter with toasted almonds (GF)

Paris Mash
buttery and rich mashed potato, finished with ham hock butter (GF) 

Garden Salad
with raspberry vinaigrette (GF, DF)

Thick Cut Chips
with smoked sea salt and aioli (GF, DF)


Deep Dish Chocolate Chip Cookie
freshly baked, gooey cookie, served with dulche de leche and chocolate ice-cream

Textures of Cherry Ripe 
chocolate mousse, aerated chocolate, smoked cherries, kirsch cream, coconut ice-cream, shaved coconut and cherry gel (GF) 

Wattleseed Créme Brulée
with caramelised white chocolate ice-cream, macadamia and roasted fig (GF)


All kid’s meals are served with a soft drink or juice and ice-cream for dessert.

Battered Fish & Chips
with leafy greens, tomato sauce and lemon

Mini Cheeseburger
with thick cut chips and tomato sauce

Mac ‘n’ Cheese
house-made mac ‘n’ cheese with crispy bread crumbs

Fried Chicken Tenders
with leafy greens, thick cut chips and tomato sauce

Grilled Rump Steak
with leafy greens, thick cut chips and tomato sauce



Food allergies and dietary requirements at The Dock are taken very seriously. Every possible measure is taken to care for your needs. However, we cannot guarantee that our food is free from your allergens. Please advise our staff so we can take care of your needs.

Public Holidays – 15% surcharge

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