FOOD
The Dock Mooloolaba specialises in produce driven, seasonal food that caters for all.
Our menu stays true to the 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.
WEEKLY SPECIALS
Starting April 2nd, 2024
Monday Locals Day
$20 Burger or Schnitzel
$4 upgrade to Parmi
Trawler Tuesdays
$3 Oyster & Scallops
$6 Bug Bao
$20 Fish n Chips
Wagyu Wednesdays
$25 250g Rump with
chips, salad, and sauce
SEAFOOD
Market Fresh Oysters
5.5ea
Natural or mignonette (GF)
Bug Bao
11
Tempura bug meat, wasabi ranch, slaw
Wood-Fired Mooloolaba Prawn
9ea
Red chimichurri butter, fresh lime (GF)
Baked Hervey Bay Scallop
6.5ea
Half shell scallop, Café de Paris (GF)
Crisp Fried Calamari
21
Coriander, ancho chilli mayo, lime (GF)
Tuna Carpaccio
26
Yuzu kewpi, soya mirin, basil
Dock Seafood Plate
80
Mooloolaba prawns, local sand crab, market oysters, reef fish ceviche, Morton Bay bugs (GF)
SNACKS
Wood-Fired Flat Bread
18
Middle eastern hummus, dukkha (VE)
Southern Fried Tenders
19
Texan dusted chicken, sriracha plum sauce (GF)
Burrata
24
Confit heirloom tomato, black olive gremolata, toast (V)
Forest Mushroom Arancini
18
Truffle, parmesan, aioli (V)
Wood-Fired Lamb Ribs
26
House pickles, gado gado sauce (GF)
Cauliflower Ceviche
19
Almond tiger milk, coriander, chilli (VE, GF)
Duck Pancakes
24
Chinese pancakes, duck leg, cucumber, shallots, hoisin
LARGE
Pork & Romesco Risotto
34
Persian feta, marjoram, pine nuts (GF, VO)
Spaghetti Marinara
39
Garlic, parsley, lemon, prawn, calamari, scallop, fish, crab
Snapper & Dill Mornay Pie
38
Shaved fennel slaw, zesty avocado dressing
Lamb Ragu Gnocchi
37
Braised shoulder, tomato, pecorino (VO)
CLASSICS
Chicken Parmigiana
31
Gypsy ham, blended cheese, chips, wedge salad
Craft Battered Market Fish
31
Yoghurt tartare, grilled lemon, chips, wedge salad
Wagyu Beef Burger
27
Cheddar, onion, tomato, lettuce, house pickles, Dock sauce, chips
Southern Fried Chicken Burger
27
Tomato, pickles, wasabi ranch slaw, chips
Steak Sanga
28
Rib fillet, bacon jam, tomato, lettuce, beetroot, onion, aioli, chips
FRESH
Confit Duck Leg
29
Pomegranate, grains, almonds, spiced coyo (VEO)
Tuna Poke Bowl
29
Pickled beetroot, black rice, coriander, avocado, sesame ginger dressing (VEO)
WOOD GRILL
All grilled items are served with choice of sauce or butter, gratin & slaw.
Sauces / Butter
Red wine, peppercorn, mushroom, chimichurri, Café de Paris, garlic & parsley, lemon & caper.
250g Wagyu Rost Biff
38
250g Sirloin
52
300g Rib Fillet
52
200g Grass Fed Eye Fillet
51
Forage Farm 1⁄2 Chicken
39
White Pyrenees Lamb Rump
42
Fish of the Day
MP
Fillet or Whole
SIDES
Dill Baby Potato
12
Kestrel potato, confit garlic butter (V, GF)
Iceberg Wedge Salad
12
Pepper berry ranch, hazelnut (V, GF)
Wood Roasted Carrots
12
Persian feta, chilli honey (V, GF)
Heirloom Tomato
12
Greek pesto, olives (VE, GF)
Roasted QLD Pumpkin
12
Tahini coyo, dukka (VE, GF)
Chips & Aioli
12
(VE, GF)
Sweet Potato Wedges & Chilli Mayo
15
(VE, GF)
DESSERT
Caramelised Lemon Tart
13
Vanilla cream
Butter Scotch Pannacotta
13
Orange stewed dates, ruby grapefruit
Chocolate & Marshmallow Brownie
13
Caramel sauce, vanilla ice cream
KID’S MENU
All Kid’s meals are served with a drink and ice-cream for dessert
Pizza
15
With tomato sauce, leg ham and mozzarella
Hot Dog
15
Frankfurter sausage on a milk bun with ketchup and chips
Chicken Tenders
15
Crisp fried chicken tenders with mixed leaf salad, chips and ketchup
Battered Fish
15
Flathead fillets with mixed leaf salad, chips and ketchup
(V) VEGETARIAN (VE) 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
OPENING HOURS
Monday – Thursday
11:30am – 10:00pm
Friday – Saturday
11:30am – 12:00am
Sunday
11:30am – 10:00pm