FOOD
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.
SMALLS
Tuscan Ciabatta
$15.00
Served with house-made taramasalata, zaatar, and lemon olive oil.
Cauliflower Beignets
$15.00
Crisp fried & tossed through chilli infused agave (VG).
Crisp Fried Chicken Tenders
$16.00
Served with sesame mayo, furikake, and pickled ginger (GF, DF).
Wood Fired Lamb Ribs
$26.00
Served with pickled cucumbers, white radish, guava vinaigrette, and curry leaves (GF, DF).
Wood Fired Baby Eggplants
$15.00
Served with miso sauce, roasted sesame, nori, and whipped tofu (GF. VG).
Sizzling Mooloolaba Prawns (5)
$28.00
Served with local chorizo, red curry butter, coriander, lime, and ciabatta (GFO).
Market Fish Rillette
$17.00
Lightly smoked market fish, herb yogurt, petite rye bagel, house pickles, and salmon roe.
Szechuan Spiced Squid
$16.00
Tossed through rice flour, crisp fried and served with sticky vinegar, crisp herbs & lime (GF,DF).
Korean Buffalo Wings
$15.00
Crisp fried and tossed through Korean inspired buffalo sauce. Served with miso ranch (GF).
Sweet Corn & Pecorino Croquettes
$15.00
Served with coal roasted mojo verde (V).
Seared Hokkaido Scallops
$26.00
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
$22.00
Served with whipped avocado, blood orange, karakalla, cucumber, and crisp won ton skins (DF).
King Oyster Mushroom Skewers (3)
$15.00
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.
WOOD-FIRED GRILL
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
$49.00
300g Portoro Rib Fillet
$55.00
250g Imperial Blossom MB9+ Wagu Striploin
$135.00
CLASSICS
Fish and Chips
$29.00
Beer battered Red Emperor, served with shaved fennel, cos
and watercress salad, chips, and house-made tartare sauce
(DF).
Dock Style Chicken Pot Pie
$27.00
Slow-cooked chicken served with buttered leeks, garden peas and thyme in a creamy sauce, topped with puff pastry.
Wagyu Beef Burger
$25.00
With pickled onions, American cheddar, cos lettuce, tomato relish, and mustard mayo, served on a toasted milk bun with chips (GFO).
Plant-Based Burger
$23.00
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
$24.00
With pickled red cabbage slaw and house-made roasted apple BBQ sauce. Served on a milk bun with chips (GFO).
Gluten Free Bun
$5.00
MAINS
Honey Glazed Grimaud Duck Breast
$38.00
Served with pecan crumble, black garlic, potato fondant, kalettes, baby turnip, and roasted duck jus (GF).
Braised Beef Cheek Pasta
$35.00
Orecchiette pasta with wild mushrooms, pecorino cheese, cavolo nero, and porcini mascarpone.
Mooloolaba Prawn Risotto
$36.00
Served with roasted chilli, braised fennel, soft herbs & lemon (GF).
House-Made Potato Gnocchi
$35.00
Served with sugar snaps, baby cabbages, oyster mushroom, smoked ricotta, and salsa verde.
Grilled Swordfish
$42.00
Served with wood-fired Heirloom tomatoes and local peppers, capers, basil and lemon olive oil (GF, DF).
Confit of Borrowdale Pork Belly
$37.00
With roasted cauliflower, purple carrot, baby beetroots, silver beet, and date sauce (GF).
sides
Pan Roasted Chat Potatoes
$11.00
Served with roasted garlic tahini and dukkha (GF, V).
Green Beans
$11.00
Served with lemon myrtle and parsley butter (GF, V).
Garden Salad
$10.00
Local lettuces, heirloom tomatoes, cucumber, radish, and strawberry gum vinaigrette (GF, V).
Chips
$10.00
with sea salt and aioli (GF, V).
DESSERTS
Deep Dish Chocolate Chip Cookie
$15.00
Freshly baked, gooey cookie, served with dulche de leche and chocolate ice-cream.
Buttermilk Pana Cotta
$14.00
Served with raspberries, strawberries, freeze-dried passion fruit, and a mandarin sorbet (GF).
The Mess for Two
$23.00
With chocolate mousse, peanut butter caramel, whipped cream, brownie, raspberry gel, honeycomb, and salted potato crisps (GF).
KID’S MENU
All Kid’s meals are served with a drink and ice-cream for dessert
Spaghetti Bolognaise
$15.00
house-made bolognaise sauce, served with spaghetti.
Steak and Chips
$15.00
With green beans, chips, and tomato sauce (GF).
Fish and Chips
$15.00
Beer battered flathead fillet, with salad leaves, chips and tomato sauce.
Kid’s Burger
$15.00
Beef pattie with American cheese, lettuce and tomato sauce served on a toasted milk bun with chips.
(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
