A beautiful restaurant on the Mooloolah River offering several different function spaces each with their own unique feel.
Whether you choose to be indoors or outside, we have a number of varied areas to accommodate your needs. This stunning restaurant provides a friendly and relaxed atmosphere showcasing the beauty of the riverside at The Wharf Mooloolaba.
The Dock is the perfect location for your next function, whether it be large or small.
Please email: bookings@thedockmooloolaba.com for all enquiries.
See below for what we can offer you.
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
Our spaces include:
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.
Small – Medium Canapés
(Minimum 20 of each item)
Goats Cheese Tart (v)
savoury baked goats’ cheese with onion jam
Pulled Pork Spring Rolls (df) (1 per serve)
with quandong and Davidson plum sauce
Parmesan Shortbread (v)
with whipped crème fraîche
Baked Tasmanian Scallops (gf) (1 per serve)
with horseradish butter
Korean Fried Chicken Betel Leaf
with miso mayo and kim chi
Crumbed and Stuffed Olives (v) (3 per serve)
green olives filled with cream cheese
Wood Fired Chicken Skewers (df, gf)
with yuzu mayo and black sesame powder
Larger Canapés
(Minimum 10 of each item)
Chilled Mooloolaba Prawn Po’ Boy
with cocktail sauce, crisp baby cos and cucumber
Soft Shell Crab Bao
with chili pickled cucumber and roasted chili aioli
Beef Brisket Empanada
smoked beef brisket wrapped in pastry and served with paprika mayo
Wild Mushroom Quesadilla
pickled zucchini flower, goats cheese and almond
Petite Seared Wagyu Sandwiches
with truffle mayonnaise, watercress and onion relish
Barboca Lamb Cutlet
with ancho chili glaze and salsa verde
Fraser Isle Spanner Crab Tostada
with avocado mousse and orange salsa
Smoked Beetroot Tarts
served on puff pastry with onion jam and goats’ cheese
Vegan Canapés
(No minimum order required)
Shiitake and Spring Onion Skewers (2 per serve)
with organic miso and cashew cream
Tofu and Vegetable Spring Rolls (gf)
with spiced plum sauce
Wild Mushroom Tostada
with macadamia and soused onions
Beetroot Tartare (2 per serve)
served on witlof with sherry caramel
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:
Choice of entrées
Shiitake and Spring Onion Skewers (vg, gf)
with organic miso and cashew cream
Szchewan Pepper Calamari (df)
with sticky vinegar, fried herbs and lime
Smoked Pulled Pork Spring Rolls
with spiced Davidson plum and quandong sauce
Choice of Mains:
Pan Roasted Barramundi (gf)
with roasted cauliflower, sweet potato fondant, rainbow chard, coal-roasted beetroot and lemon myrtle sauce
Borrowdale Pulled Pork
cooked low and slow for several hours and served with charred corn, creamy slaw and house-made sauces
Potato & Smoked Ricotta Gnocchi (v)
with maple roasted pumpkin, walnuts, Gorgonzola cream, spinach and candied shallots
Add dessert:
To create a three-course menu: Add the below dessert choices to your menu for an additional charge.
Smoked Macallan Whiskey and Chocolate Tart
macadamia crumble, roasted figs and hazelnut ice cream
Cheese
selection of local or imported cheese served with fruit bread, lavoche crackers, quince paste and fruits
Apple Tarte Tatin
with rosemary caramel and vanilla bean ice cream
Set-Menu Two:
Choice of entrées
Seared Hokkiado Scallops (gf)
with cauliflower and vanilla purée, crispy chicken skin, roasted pear and daikon
Beetroot tartare `
with saffron labne, soused onions and rye breads
Duck Liver Parfait
with flatbread, house pickles, and spiced orange relish
Crispy Fried Pork Belly (df)
with aromatic mandarin glaze
Choice of Mains:
Potato & Smoked Ricotta Gnocchi (v)
with maple roasted pumpkin, walnuts, Gorgonzola cream, spinach and candied shallots
Hoja Santa wrapped Ora King Salmon
with sweet potato puree, sweet corn succotash and pipián verde
Slow Cooked Borrowdale Pork Belly (gf)
with Dutch carrots, persimmon, celeriac purée, macadamia, swiss chard and apple infused jus
Rangers Valley Wagyu Brisket
cooked low and slow for several hours and served with charred corn, creamy slaw and house-made sauces
Add dessert:
To create a three-course menu: Add the below dessert choices to your menu for an additional charge.
Smoked Macallan Whiskey and Chocolate Tart
macadamia crumble, roasted figs and hazelnut ice cream
Cheese
selection of local or imported cheese served with fruit bread, lavoche crackers, quince paste and fruits
Apple Tarte Tatin
with rosemary caramel and vanilla bean ice cream
GALLERY
