Slow-Cooked Borrowdale Pork Belly

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

Our ‘Vol. 11’ 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.

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.


10 Acres Sourdough Baguette 12.00
with smoked porcini butter (V)

Southern Fried Chicken Tenders 14.00
with herb salt and apple butter sauce (GF)

Shiitake and Spring Onion Skewers 12.00
with organic miso and cashew cream (VG, GF)

The Dock Fish Cakes 15.00
with lemon myrtle labne and zucchini

Yellowfin Tuna Crudo 21.00
with avocado, daikon, edamame and soft herbs with ponzu dressing (GF, DF)

Sweet Corn Croquettes 13.00
with smoked cheddar and salsa verde (V)

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

Salt-Baked Heritage Beetroots 14.00
with whipped goat’s cheese, saffron honey, tarragon and walnuts (V)

Ssamjang Style Chicken Wings 14.00
in Korean bbq style sauce, served with kim chi mayo and crispy rice (DF, GF)

Seared Hokkiado Scallops 25.00
with cauliflower and vanilla purée, crispy chicken skin, roasted pear and daikon (GF)

Market Fresh Oysters
6 for 22.00, 12 for 40.00
freshly shucked and served with finger lime mignonette (GF, DF)

Szechuan Pepper Calamari 14.00
with sticky vinegar, fried herbs and lime (DF)

Cauliflower Beignets 12.00
crisp fried and tossed through chilli infused maple (VG)

Radicchio and Fig Salad 16.00
with macadamia cream, pickled onions, shaved zucchini, walnuts and pomegranate dressing (VG, GF)

Cheese 12.00 per portion
your choice of local and imported cheese, served with fruit bread, lavosh crackers, quince paste and fruits (GFO)


Yardstick Beef Brisket 32.00
with house-made flat bread, whipped hummus, garlic toum, soft herb salad and pickled peppers (GFO)

Borrowdale Pork Shoulder 30.00
with roasted bell peppers, baby zucchini, cippolini onion and salsa macha (GF, DF)

14 hour Braised Lamb Shoulder (for 2-3 people) 85.00
with warmed Israeli cous cous, pomegranate, roasted pumpkin and saffron yogurt


Proteins are cooked to your liking over a combination of charcoal and iron bark for maximum smoky flavour and char.

Borrowdale Pork Chop 34.00
with grilled hispi cabbage and smoked apple sauce (GF)

Yardstick Rib Fillet 300g 46.00
with dauphinoise potatoes, asparagus, creamed spinach and red wine jus (GF)

White Pyrenees Lamb Rump 35.00
with local peppers, macadamia, currants and salsa verde (GF, DF)

Rangers Valley NY Strip 250g 43.00
with onion rings, water cress and café de Paris butter


Wagyu Beef 24.00
with house-made bacon, American cheddar, smoked pineapple, tomato relish, aioli and butter lettuce on a milk bun with beer battered fries (GFO)

Plant-Based 21.00
crispy fried plant based “chicken”, served with hummus, chilli jam, roasted peppers and mesclun on a charcoal bun with sweet potato fries (VG)

Buttermilk Fried Chicken 21.00
with spiced carrot & sweet potato slaw and buttermilk dressing on a milk bun with beer battered fries


The Dock Fish & Chips 25.00
IPA battered snapper served with fennel and butter lettuce salad, beer battered fries and house-made tartare sauce (DF)

Smoked Ricotta & Potato Gnocchi 27.00
served with forest mushrooms, cavlo nero, pecans and thyme infused buttermilk sauce (V)

Slow-Cooked Borrowdale Pork Belly 34.00
served with Dutch carrots, grilled pear, celeriac purée, macadamia, swiss chard and apple infused jus (GF)

Mooloolaba Prawn Risotto 35.00
with fennel, chilli, preserved lemon and soft herbs (GF)

Pan-Seared Barramundi 34.00
served with sweet potato purée, golden beetroots, baby corn, herbed freekeh and
roasted red pepper sauce

Wood-Roasted Eggplant 24.00
served with whipped hummus, fried chickpeas, roasted peppers, heirloom tomatoes and roasted ancho chilli oil (VG, GF)


Seasonal Greens 9.00
in garlic and herb butter with toasted almonds (GF)

Roasted Kipfler Potatoes 8.00
with confit garlic and rosemary (GF)

Garden Salad 7.00
with raspberry vinaigrette (GF, VG)

Beer Battered Fries 8.00
with smoked sea salt and aioli (DF)


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

Apple & Stone Fruit Crumble 14.00
with hum honey and thyme ice-cream

Wattleseed Créme Brulée 14.00
with dark 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 & Beer Battered Fries 14.00
with leafy greens, tomato sauce and lemon

Mini Cheeseburger 14.00
with beer battered fries 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, beer battered fries and tomato sauce

Grilled Rump Steak 14.00
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