THE DOCK

The River Bar

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