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

Our ‘Vol. 15’ 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.


Tuscan Ciabatta
Served with house-made taramasalata, zaatar, and lemon olive oil.

Cauliflower Beignets
Crisp fried & tossed through chilli infused agave (VG).

Crisp Fried Chicken Tenders
 Served with sesame mayo, furikake, and pickled ginger (GF, DF).

Wood Fired Lamb Ribs
Served with pickled cucumbers, white radish, guava vinaigrette, and curry leaves (GF, DF).

Wood Fired Baby Eggplants
Served with miso sauce, roasted sesame, nori, and whipped tofu (GF. VG).

Sizzling Mooloolaba Prawns (5)
Served with local chorizo, red curry butter, coriander, lime, and ciabatta (GFO).

Market Fish Rillette
Lightly smoked market fish, herb yogurt, petite rye bagel, house pickles, and salmon roe.

Szechuan Spiced Squid
Tossed through rice flour, crisp fried and served with sticky vinegar, crisp herbs & lime (GF,DF).

Korean Buffalo Wings
Crisp fried and tossed through Korean inspired buffalo sauce. Served with miso ranch (GF).

Sweet Corn & Pecorino Croquettes
Served with coal roasted mojo verde (V).

Seared Hokkaido Scallops
Served with spiced carrot puree, mandarin, chorizo, pine nut dressing and capers (GF).

Market Fresh Oysters
6 for $30.00 or 12 for $55.00
Served with fresh lemon and mignonette (GF, DF).

Kampot Pepper Cured Ocean Trout
Served with whipped avocado, blood orange, karakalla, cucumber, and crisp won ton skins (DF).

King Oyster Mushroom Skewers (3)
Served with spring onion relish, shio koji, and macadamia cream (VG, GF).

Cheese Plate
choice of local and imported cheese, served with fruit bread,  lavosh crackers, quince paste and fruits.


All steaks are cooked to your liking and served with smoked onion purée, roasted chat potatoes and wilted brassicas.

Choice of sauce: Peppercorn, Red Wine Jus or Béarnaise

All are GF.

200g Pure Prime Eye Fillet

300g Portoro Rib Fillet

250g Imperial Blossom MB9+ Wagu Striploin


Fish and Chips
Beer battered Red Emperor, served with shaved fennel, cos
and watercress salad, chips, and house-made tartare sauce

Dock Style Chicken Pot Pie
Slow-cooked chicken served with buttered leeks, garden peas and thyme in a creamy sauce, topped with puff pastry.

Wagyu Beef Burger
With pickled onions, American cheddar, cos lettuce, tomato relish, and mustard mayo, served on a toasted milk bun with chips (GFO).

Plant-Based Burger
Crisp fried fenn”chicken” patty. Served with roasted peppers, chilli jam, hummus, and mixed lettuce on a charcoal bun with sweet potato chips (VG).

Pulled Pork Burger
With pickled red cabbage slaw and house-made roasted apple BBQ sauce. Served on a milk bun with chips (GFO).

Gluten Free Bun


Honey Glazed Grimaud Duck Breast
Served with pecan crumble, black garlic, potato fondant, kalettes, baby turnip, and roasted duck jus (GF).

Braised Beef Cheek Pasta
Orecchiette pasta with wild mushrooms, pecorino cheese, cavolo nero, and porcini mascarpone.

Mooloolaba Prawn Risotto
Served with roasted chilli, braised fennel, soft herbs & lemon (GF).

House-Made Potato Gnocchi
Served with sugar snaps, baby cabbages, oyster mushroom, smoked ricotta, and salsa verde.

Grilled Swordfish
Served with wood-fired Heirloom tomatoes and local peppers, capers, basil and lemon olive oil (GF, DF).

Confit of Borrowdale Pork Belly
With roasted cauliflower, purple carrot, baby beetroots, silver beet, and date sauce (GF).


Pan Roasted Chat Potatoes
Served with roasted garlic tahini and dukkha (GF, V).

Green Beans
Served with lemon myrtle and parsley butter (GF, V).

Garden Salad
Local lettuces, heirloom tomatoes, cucumber, radish, and strawberry gum vinaigrette (GF, V).

 with sea salt and aioli (GF, V).


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

Buttermilk Pana Cotta
Served with raspberries, strawberries, freeze-dried passion fruit, and a mandarin sorbet (GF).

The Mess for Two
With chocolate mousse, peanut butter caramel, whipped cream, brownie, raspberry gel, honeycomb, and salted potato crisps (GF).


All Kid’s meals are served with a drink and ice-cream for dessert

Spaghetti Bolognaise
 house-made bolognaise sauce, served with spaghetti.

Steak and Chips
With green beans, chips, and tomato sauce (GF).

Fish and Chips
Beer battered flathead fillet, with salad leaves, chips and tomato sauce.

Kid’s Burger
Beef pattie with American cheese, lettuce and tomato sauce served on a toasted milk bun with chips.



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

Great experience and highly recommended. The Food was brilliant, plated beautifully and tasted as good. The service was impeccable - extremely attentive and friendly. We needed to move from the inside section to outside to accommodate our pet after entrees - everyone was so accommodating, friendly, cleaned the tables and helped us. Great location with water views and ample parking.
Gerard Siromani
July 19, 2023
We love everything about The Dock, especially the cauliflower. Great experience made all the better by our bubbly, energetic waiter. Unfortunately we didn't get her name but she had a long blonde ponytail and a real spring in her step. We'll be back!
Cathy Thompson
July 14, 2023
Great place for dinner or just to hang out.
Paul Klebanowski
July 7, 2023
Great food and service, lovely views and atmosphere
Lynda Stabler
July 7, 2023
We visited the dock in few occasions and the food is always delicious. The team does a great job serving the customers. Always a good place go!
Florian Guillemard
July 6, 2023
Nice Venue Friendly Team
Robbie Amhaz
July 5, 2023

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