The Dock Mooloolaba specialises in smoked meats, charcoal grill and quality beers, with an extensive wine and spirit selection.

Our Summer 2020-21 menu, created by Executive Chef Chris Sell, stays true to its use of smoke and the grill to create flavour, and features new smoked meats and specialty steaks, as well as new vegetarian and vegan dishes, and more seafood.

Our menu changes seasonally and includes selections for vegetarians and people wanting gluten-free options.

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.


Warmed Ten Acres Baguette (VG, GFO) $11
Served with whipped hummus and smoked ancho chilli oil

Southern Fried Chicken Tenders $14
Served with herb salt and apple butter sauce

Jalapeño Poppers (V) $12
Stuffed with cream cheese and served with pimento aioli

Crispy Fried Pork Belly Pieces (DF,GF) $15
Served with aromatic mandarin glaze

Shiitake and Spring Onion Skewers (VG, GF) $12
Served with organic miso and cashew cream

The Dock Fish Cakes $15
Served with lemon myrtle labne and zucchini

Smoked Pulled Pork Spring Rolls (DF) $15
Served with spiced Davidson plum and quandong sauce

Ssamjang Style Chicken Wings (DF) $14
In Korean bbq style sauce served with kim chi mayo and crispy rice

Hiramasa Kingfish Kokoda (GF,DF) $22
Fijian style coconut milk ceviche served with charred red chili, macadamia , confit mandarin and fried curry leaves

Seared Hokkiado Scallops (GF) $22
Served with cauliflower and vanilla puree, crispy chicken skin, roasted pear and daikon

Sizzling Mooloolaba Prawns (GFO) $28
Served with roasted garlic and chilli butter served with sourdough

Duck Liver Parfait (GFO) $16
Served with flat bread, house pickles, and spiced orange relish

Beetroot Tartare (V, GFO) $13
Served with saffron labne, soused onions and crisp breads

Fraser Isle Spanner Crab Sliders $22
Served with seaweed aioli and crisp lettuce

Market fresh Oysters (GF, DF) 6 for $22, 12 for $40
Freshly shucked and served with finger lime mignonette

Szechuan Pepper Calamari (DF) $14
Served with Sticky vinegar, fried herbs and lime

Cauliflower Beignets (V) $12
Crisp fried and tossed through Chilli infused maple

Wood-Grilled Persimmon (VG, DF) $17
Served with cashew cream, macadamia, poached golden beetroots, endive, toasted pepita, local herbs and smoked cherry dressing


All proteins are cooked low and slow for several hours and served with baked potato, charred corn, creamy slaw and house-made sauces

Borrowdale Pulled Pork (GF) $28

Rangers Valley Wagyu Brisket (GF) $32

Pulled Peppered Beef Brisket (GF) $27

Play the Field (GF) – Try it all, perfect for 2 $69


All steaks are cooked to your liking, with your choice of sauce and Baked Dutch Cream Potato, Seasonal Greens & Creamed Spinach
Choice of sauce: Cafe de Paris Butter, Native Peppercorn Jus, Bernaise, or Red Wine Jus

Full Blood Wagyu Eye Fillet MB5+ 200g (GF) $44

Cape Grim Rump Grass-Fed 250g (GF) $36

Black Onyx Rib Fillet Grass-Fed 300g (GF) $46

Jacks Creek OP Rib Eye on the Bone 1kg (GF) $130


Gluten-free buns available $5.

Pulled Pork (GFO) $21
House-made chipotle bbq sauce and creamy slaw served on a milk bun with beer battered fries

Korean Fried Chicken $21
Glazed in honey and sesame, served with miso mayo, kim chi and cucumber on a milk bun with beer battered fries

The Dock Wagyu Beef (GFO) $24
Chargrilled Rangers Valley beef patty, American cheddar, bacon jam, cos lettuce, house-made ketchup on a milk bun with beer battered fries

Plant-Based (VG, GFO) $23
Chargrilled Veef, beetroot relish, pickled onions, cashew cream and mesculan on a spinach bun with beer battered fries

The Royale $50
Chargrilled Rangers Valley beef patty & lobster tail with truffle fondue, watercress, soused onions served on a milk bun with potato waffle fries. Please allow 30minutes


The Dock Fish & Chips (DF) $25
IPA battered cod served with fennel and butter lettuce salad, fries and house-made tartare sauce

Potato & Smoked Ricotta Gnocchi (V) $27
Served with maple roasted pumpkin, walnuts, gorgonzola cream, spinach and candied shallots

Slow-Cooked Borrowdale Pork Belly (GF) $34
Served with Dutch carrots, persimmon, celeriac puree, macadamia, swiss chard and apple infused jus

Hoja Santa wrapped Ora King Salmon (GF, DF) $35
Served with sweet potato puree, sweet corn succotash and pipian verde

Asado Grilled Pyreness Lamb Rump (GF) $33
Served with chestnut puree, Jerusalem artichoke, crisp sage, blistered grapes, kalettes and red wine jus

Pan Roasted Barramundi (GF) $32
Served with roasted cauliflower, sweet potato fondant, rainbow chard, coal-roasted beetroot and lemon myrtle sauce

Wood Roasted Eggplant (VG, GF) $24
Served with whipped hummus, fried chickpeas, roasted peppers, heirloom tomatoes and roasted ancho chilli oil


Seasonal Greens $8
In garlic and herb butter with toasted almonds

Roasted Kipfler Potatoes $7
With confit garlic and rosemary

Garden Salad $7
With raspberry vinaigrette

Beer Battered Fries $8
Smoked sea salt and aioli


Smoked Macallan Whiskey and Chocolate Tart $15
Served with macadamia crumble, roasted figs and hazelnut ice cream

Apple Tarte Tatin $14
Served with rosemary caramel and vanilla bean ice cream

The Mess $17
Served with vanilla cream, almond cake, strawberry marshmallow, balsamic caramel, roasted strawberries, strawberry sorbet, basil sherbet and crisp meringue

Cheese (GFO) $12 per portion
Your choice of local or imported cheese served with fruit bread, lavosh crackers, quince paste and fruits

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