Food

FOOD

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.

SMALLS

10 Acres Sourdough Baguette
$12.00
with smoked garlic butter (V)

Southern Fried Chicken Tenders
$15.00
with herb salt and apple butter sauce (GF)

Shiitake and Spring Onion Skewers
$13.00
with organic miso and cashew cream (VG, GF)

The Dock Fish Cakes
$15.00
with lemon myrtle labne and zucchini

Master Stock Poached Quail 
$23.00
with wild rice, gailan, whipped soy and black vinegar glaze (GF, DF) 

Sweet Corn Croquettes
$13.00
with smoked cheddar and romesco sauce (V)

Sizzling Mooloolaba Prawns (5)
$28.00
with smoked chilli butter, chorizo, fried curry leaves, lime and toasted ciabatta (GFO)

Wood-Fired Lamb Ribs
$24.00
served with local honey, cumin salt, chickpeas and fried curry leaves (GF, DF)

Tea Smoked Duck Breast 
$20.00
with whipped goat’s curd, raspberry, lychee, walnut and cranberry leaves (GF) 

Korean Buffalo Wings 
$14.00
crisp fried and tossed through house-made Korean buffalo style sauce, with miso ranch (GF) 

Seared Hervey Bay Scallops 
$26.00
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 
$16.00
with sticky vinegar, fried herbs and lime (DF) 

Cauliflower Beignets
$14.00
crisp fried and tossed through chilli infused maple (VG)

Mooloolaba Tuna Tartare 
$21.00
with wasabi leaf, green papaya som tum, coconut cream and spring onions (GF, DF) 

Charcuterie Plate
$38.00
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)

SLOW-COOKED & SMOKED

Lamb Shank Pot Pie
$32.00
dark ale braised with sour cream short crust pastry, smashed peas and smoked onions 

Wagyu Beef Brisket
$32.00
with pickled pepper & herb salad, baba ganouj, grilled polenta & dukkha (GF) 

18 hour Smoked Pulled Pork 
$32.00
with coal roasted corn salsa, daikon and apple slaw, macadamia mole and charcoal tortillas (GF) 

Wood-Fired Lamb Shoulder (up to 3 people)
$85.00
with Israeli cous cous, roasted pumpkin, baby beetroots and herbed yogurt (GF)

WOOD-FIRED GRILL

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

Wood-Roasted Spatchcock 
$36.00
with fennel and tomato sofrito, whipped tahini and grilled lemon 

Cape Grim Grass Fed Rump 300g 
$36.00
with Paris mash, ham hock buttered greens and red wine jus 

Maleny Buffalo Tenderloin 
$46.00
with braised red cabbage, chestnut purée, pecans and chipotle jus 

Imperial Blossom Pure Bred Wagyu MB9+ Striploin 250g 
$120.00
served with Chef’s selection of seasonal sides and sauce.  Medium Rare/Medium recommended 

BURGERS

Wagyu Beef
$25.00
with house-made bacon, American cheddar, smoked pineapple, tomato relish, aioli and butter lettuce on a toasted milk bun with thick cut chips (GFO) 

Plant-Based
$22.00
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 
$23.00
Korean marinated chicken, cucumber kim chi and cumquat aioli on a toasted milk bun with thick cut chips 

Gluten Free Bun  
$5.00

MAINS

The Dock Fish & Chips
$26.00
IPA battered snapper served with fennel and butter lettuce salad, thick cut chips and house-made tartare sauce 

Mountaintop Mushroom Gnocchi 
$31.00
sautéed hinterland mushrooms, hand-made gnocchi, burnt butter emulsion, crisp sage and fresh truffle (V) 

Slow-Cooked Borrowdale Pork Belly
$36.00
served with parsnip purée, roasted fig, heritage beetroots, walnut, rainbow chard and veal jus (GF) 

Mooloolaba Prawn Risotto
$36.00
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 
$27.00
served with broad beans, grilled spring onion, oyster mushrooms, pumpkin purée, macadamia sauce and pumpkin seeds (GF, VG) 

sides

Seasonal Greens
$11.00
in garlic and herb butter with toasted almonds (GF)

Paris Mash
$9.00
buttery and rich mashed potato, finished with ham hock butter (GF) 

Garden Salad
$10.00
with raspberry vinaigrette (GF, DF)

Thick Cut Chips
$9.00
with smoked sea salt and aioli (GF, DF)

DESSERTS

Deep Dish Chocolate Chip Cookie
$15.00
freshly baked, gooey cookie, served with dulche de leche and chocolate ice-cream

Textures of Cherry Ripe 
$16.00
chocolate mousse, aerated chocolate, smoked cherries, kirsch cream, coconut ice-cream, shaved coconut and cherry gel (GF) 

Wattleseed Créme Brulée
$14.00
with caramelised white chocolate ice-cream, macadamia and roasted fig (GF)

KID’S MENU

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

Battered Fish & Chips
$14.00
with leafy greens, tomato sauce and lemon

Mini Cheeseburger
$14.00
with thick cut chips and tomato sauce

Mac ‘n’ Cheese
$14.00
house-made mac ‘n’ cheese with crispy bread crumbs

Fried Chicken Tenders
$14.00
with leafy greens, thick cut chips and tomato sauce

Grilled Rump Steak
$14.00
with leafy greens, thick cut chips and tomato sauce


(V) VEGETARIAN (VG) VEGAN (GF) GLUTEN FREE

(DF) DAIRY FREE (O) OPTION

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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