THE DOCK

FUNCTIONS AT THE DOCK

The Dock is the perfect location for your next function, whether it be large or small. A beautiful restaurant on the Mooloolah River offering several different function spaces each with their own unique feel.

FUNCTION ENQUIRES

bookings@thedockmooloolaba.com

what we offer

Extensive a la carte menu

Various function packages

Fully licensed bar

Friendly and professional staff to ensure your function is remembered

Our Event Management Team will happily provide you with links to professional musicians, function stylists and marriage celebrants that we have successfully used across all our venues

FLOOR PLAN

The Dock has the capacity to comfortably seat 300 people, this can be utilised as one space or divided into separate areas depending on the requirements of your function

The River Bar

The Garden Bar

The Main Dining Area

The Private Dining Room

The Raised Dining Area


MAKE IT YOURS

Customise our beautiful Main Dining area (or any of our other incredible spaces) to suit your needs. Our events team is here to answer any questions you may have as well as support you through every stage of the planning process.

OUR MENU

Select from our menus to suit your taste and event type, or ask our team about our customised menu designs.

CANAPÉS

(Minimum 20 of each item)

Goat’s Cheese Tartlet
$4.00
savoury baked goat’s cheese with salsa verde (V)

Chilled Mooloolaba Prawn Po Boy
$9.00
served with cocktail sauce, crisp baby cos and pickled cucumber

Saffron Arancini
$4.00
served with squid ink aioli and fried curry leaf

Lamb Shank Empanada
$8.00
slow-braised lamb shank meat wrapped in pastry and served with green pea mousse

Seared Tasmanian Scallops
$6.00
served with pea purée, sunflower seed pangratatto and lemon oil (GF)

Wild Mushroom Tostada
$6.00
with pickled onions, herbs and macadamia cream (GF, VG)

Petite Wagyu Brisket Sandwiches
$8.00
12 hour smoked brisked with truffle mayonnaise, watercress and onion jam

Grilled Cape Grim Beef Skewers
$8.00
served with, local peppers and salt bush chimichurri (GF)

Fig and Beetroot Tartlet
$5.00
served with whipped hummus, walnuts and watercress (VG)

Slow-Cooked Tomato Tart
$7.00
served with caramelised almond tarator, goat’s cheese and salsa verde (V)

Soy Cured Ocean Trout
$7.00
served on crisp wonton with whipped avocado, corella and yuzu

Pork Belly Bao
$9.00
served with smoked apple sauce, white cabbage and sesame slaw with crispy rice

Mussel Escabeche Tostada
$6.00
served with tomato salsa, warrigal greens and pickled red onion (GF)

Poached Spanner Crab
$9.00
served on a potato gaufrettes, crème fraiche and finger lime

Duck Parfait en Croute
$7.00
house-made duck liver parfait served with and onion marmalade

VEGAN Canapés

(No minimum order required)

Shitake and Spring Onion Skewers (2)
$4.00
served with organic miso and cashew cream

Wild Mushroom Tostada
$6.00
with pickled onions, herbs and macadamia cream (GF, VG)

Tofu and Vegetable Spring Rolls
$4.00
served with spiced plum sauce (VG, GF)

Fig and Beetroot Tartlet
$5.00
served with whipped hummus, walnuts and watercress (VG)

SWEET PETITE FORES

(No minimum order required)

Lemon Meyer Curd Tarts
$6.00
served with bush pepper torched meringue

Salted Chocolate Tart
$7.00
served with dulce de leche

Wattleseed Bon Bons
$4.00
rich dark chocolate infused with toasted wattle seed

Set-Menu Dining

Select from our menus to suit your taste and event type, or ask our team about our customised menu designs.

Choose two or three-course meals from the two menus below.

Set-Menu One

2 courses $45
3 course $60

Choice of Entrées

Shitake and Spring Onion Skewers
with organic miso and cashew cream (VG, GF)

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

Southern Fried Chicken Tenders
with herb salt and apple butter sauce (GF)

Choice of Mains

Market Fish-of-the-Day
fresh local fish with seasonal accompaniments

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

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

Add Dessert

To create a 3-course menu add the below dessert choices to your menu (for an additional charge)

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

Cheese for 1
Chef’s selection of local and imported cheese, served with fruit bread, lavoche crackers, quince paste and fruits

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

Set-Menu Two

2 courses $55
3 courses $70

Choice of entrées

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

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

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

Choice of Mains

Market Fish-of-the-Day
fresh local fish with seasonal accompaniments

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

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

Lamb Shank Pot Pie
with suet pastry, honey roasted carrots and dark ale glaze

Add Dessert

To create a three-course menu: Add the below dessert choices to your menu for an additional charge.

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

Cheese for 1
Chef’s selection of local and imported cheese, served with fruit bread, lavoche crackers, quince paste and fruits

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

GALLERY