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.
We have also just introduced a delicious new Weekend Breakfast menu.
At this stage of the COVID-19 crisis, we have limited seating as per the government guidelines and we will also continue to offer takeaway and The Hatted Chef heat & eat meals via Boople or Uber Eats.
To book a table, use our Book Online button or email info@thedockmooloolaba.com including date, time, number of guests and your mobile number, and we will confirm asap.
The takeaway menu is updated regularly – see Boople or Uber Eats.
SHARED PLATES
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
SLOW ROAST SMOKER
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
WOOD FIRED STEAKS
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
BURGERS
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
MAINS
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
SIDES
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
DESSERTS
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
(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