Confit Duck Leg

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

Our ‘Vol. 9’ 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 the fresh ingredients at their best, simply enhancing the natural flavours of the produce.

To book a table, use our “Book Online” button or email including date, time, number of guests and your mobile number, and we will confirm asap.


Warmed Ten Acres Baguette (VG, GFO) $11
with smoked onion butter

Southern Fried Chicken Tenders $14
with herb salt and apple butter sauce

Jalapeño Poppers (V) $12
stuffed with cream cheese and served with pimento aioli

Shiitake and Spring Onion Skewers (VG, GF) $12
served with organic miso and cashew cream

Ōra King Salmon Ceviche $21
with macadamia cream, burnt jalapeno, orange, sea succulents, coriander oil and crisp tortilla

Sweet Corn Croquettes (V) $13
served with smoked cheddar and salsa verde

Sizzling Mooloolaba Prawns (GFO) $28
served with roasted garlic and chilli butter served with sourdough

Salt Baked Heritage Beetroots (V, GF) $14
served with whipped goat’s cheese, saffron honey, tarragon and walnuts

Braised Beef Cheek Pithivier $19
served with cavolol nero, broad beans, wild mushrooms and parmesan cream

Ssamjang Style Chicken Wings (DF) $14
In Korean bbq style sauce served with kim chi mayo and crispy rice

Seared Hokkiado Scallops (GF) $25
served with cauliflower and vanilla puree, crispy chicken skin, roasted pear and daikon

Market Fresh Oysters (GF, DF) 6 for $22, 12 for $40
freshly shucked and served with finger lime mignonette

Szechuan Pepper Calamari (DF) $14
served with sticky vinegar, fried herbs and lime

Cauliflower Beignets (V) $12
crisp fried and tossed through Chilli infused maple

Market Fresh Cruditè Baby Vegetables (VG) $12
with French onion dip, herb oil and fennel salt

Cheese (GFO) $12 per portion
your choice of local and imported cheese, served with fruit bread, lavosh crackers, quince paste and fruits


Proteins are cooked low and slow for several hours and served with southern corn bread, herb butter, creamy slaw and house-made sauces. All are (GF)

Borrowdale Pulled Pork $28

Full Blood Wagyu Brisket MB3+ $32

Pulled Peppered Beef Brisket $27

Play the Field – Try it all, perfect for 2 $69


Steaks are cooked to your liking and served with baked Dutch cream potato, seasonal greens, creamed spinach and your choice of house-made sauce. All are (GF)

Full Blood Wagyu Eye Fillet MB5+ 200g $44

Cape Grim Rump Grass-Fed 250g $36

O’Connor “Bavette” inside Skirt 250g $34

John Dee MB3+ Rib Fillet 300g $46


Gluten-free buns available $5.

Wagyu Beef (GFO) $24
with house-made bacon, Amercan cheddar, smoked pineapple, tomato relish, aioli and butter lettuce on a milk bun with beer battered fries

Grilled Lamb $24
with salsa verde, zucchini, frisee lettuce, creamed fetta and smoked onions on a milk bun with beer battered fries

Wagyu Beef Brisket (GFO) $23
with charred sweet corn slaw and red pepper relish on a milk bun with beer battered fries

Plant-Based (VG, GFO) $21
wood-fired Veef, beetroot relish, pickled onions, cashew cream and mesculan on a spinach bun with beer battered fries

Kati Kati Wood-Fired Chaicken (GFO) $21
with spiced apricot chutney, blue cheese, bitter leaves and red onion on a milk bun with beer battered fries


The Dock Fish & Chips (DF) $25
IPA battered snapper served with fennel and butter lettuce salad, fries and house-made tartare sauce

Potato & Smoked Ricotta Gnocchi (V) $27
served with maple roasted pumpkin, walnuts, gorgonzola cream, spinach and candied shallots

Slow-Cooked Borrowdale Pork Belly (GF) $34
served with Dutch carrots, persimmon, celeriac puree, macadamia, swiss chard and apple infused jus

Confit Grimaud Duck Leg $36
with braised red cabbage, carrot puree, roasted hazelnuts with cumin and orange sauce

Moreton Bay Bug Risotto (GF) $38
with fennel, chilli, preserved lemon and soft herbs

Pan-Roasted Barramundi (GF) $34
with pea puree, confit fennel, baked ricotta, citrus salad and desert lime

Wood-Roasted Eggplant (VG, GF) $24
served with whipped hummus, fried chickpeas, roasted peppers, heirloom tomatoes and roasted ancho chilli oil

Shoyu Braised Beef Rib (DF) $35
with Chinese broccoli, braised daikn, pickled shitake and toasted peanuts


Seasonal Greens $8
in garlic and herb butter with toasted almonds

Roasted Kipfler Potatoes $7
with confit garlic and rosemary

Garden Salad $7
with raspberry vinaigrette

Beer Battered Fries $8
with smoked sea salt and aioli


Deep Dish Chocolate Chip Cookie $15
served with macadamia crumble, roasted figs and hazelnut ice cream

Apple & Stone Fruit Crumble $14
with hum honey and thyme ice cream

The Dock S’More $13
house-made marshmallow, white chocolate, brown sugar short bread and passionfruit curd

Cheese (GFO) $12 per portion
your choice of local or imported cheese served with fruit bread, lavosh crackers, quince paste and fruits


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

Battered Fish & Fries $14
with leafy greens, tomato sauce and lemon

Mini Cheeseburger $14
with beer battered fries and tomato sauce

House-made Mac ‘n’ Cheese Squares $14
house-made mac ‘n’ cheese, crumbed and fried crispy

Fried Chicken Tenders $14
with leafy greens, beer battered fries and tomato sauce

Grilled Rump Steak $14
with leafy greens, beer battered fries 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