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

Our ‘Vol. 12’ 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

Confit Ocean Trout
with cauliflower velouté, ham hock butter, braised leeks and pork crackling (GF)

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)

Slow-Cooked Duck Rotolo
with orange infused ricotta, mushroom consommé, wild mushrooms, hazelnuts and sage

Jerk Chicken Wings
crisp fried and tossed through house-made jerk glaze, with pineapple and rum chutney (DF, GF)

Slow-Cooked Duck Rotolo
with orange infused ricotta, mushroom consommé, wild mushrooms, hazelnuts and sage

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

Seared Hervey Bay Scallops
with potato gnocchi, smoked bacon lardons, peas and lemon oil

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

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

Ribollita Soup
with cavolo nero, cannellini beans, roasted red peppers, baby zucchini, Swiss chard and salsa verde (VG, GF)

$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
with suet pastry, honey roasted carrots and a dark ale glaze

Wagyu Beef Brisket
with Yorkshire pudding, smashed green peas, roasted baby turnips, Dutch carrots and red wine jus

Berkshire Porchetta (up to 2 people)
with black barley, roasted sweet potato, rapini and a smoked apple and quince chutney

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


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

Borrowdale Pork Chop
with spring onion mash, ham hock butter greens, roasted apple and jus

Cape Grim Rump 300g
with crushed duck fat potatoes, herbed king mushrooms and veal glaze

Darling Downs MB3+ Eye Fillet 200g
with Jerusalem artichokes, mustard leaf, beef cheek marmalade and black garlic jus

Robbins Island Wagyu MB9+ Sirloin 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 sesame 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)

Buttermilk Fried Chicken
with spiced carrot & sweet potato slaw and buttermilk dressing on a sesame bun with thick cut chips


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

Sunchoke Casareccei Pasta
served with sunchoke cream, sunflower seed pangrattato, pickled zucchini flower and pecorino (V)

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

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

Market Fish-of-the-Day
$ Market Price
*Please ask your server about today’s creation

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


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

Spring Onion Mashed Potato
with smoked ham 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

Rhubarb & Strawberry Clafouti
with mandarin marmalade ice-cream and almonds

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

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


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