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
