FUNCTIONS AT THE DOCK
The Dock is the perfect location for your next function, large or small. A beautiful restaurant on the Mooloolah River offering several different function spaces each with their own unique feel.
FUNCTION ENQUIRES
We have pre-loaded some answers to frequently asked questions and booking assistance into the bot in the bottom right corner of your screen. This is a great place to start as it will send us most of the information we require to get started with your booking. If you would prefer to send an email, please do so to: 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 – Entrance | Bar | Low Tables
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.
CANAPÉS
(Minimum 20 of each item)
Kampot pepper-cured ocean trout
$7.00
Served with avocado mousse, blood orange, and cucumber on a crisp won ton
Banh Mi
$8.00
Slow-cooked pork belly, bacon pate, carrots, cucumber, daikon, coriander, and smoked hoisin on a petite baguette
Wood-fired lamb rib
$6.00
Served with Korean buffalo sauce and furikake (GF)
Mooloolaba Prawn Roll
$8.00
Chilled local prawns, baby cos, marie rose sauce served on toasted brioche bun
Beef cheek empanada
$8.00
Served with coal-roasted mojo verde
NY Style baked Savory cheesecake
$6.00
Served with smoked onion and sorel (VG)
Prawn and fennel arancini
$7.00
Served with dill aioli and salmon caviar (GF)
Porcini Croquettes
$8.00
Served with crisp sage and crème fraiche
Barramundi Spring rolls
$7.00
Served with lemongrass aioli and fresh lime
Wagyu Sliders
$6.00
Served on brioche bun, gruyere, truffle mayo, bacon pate, watercress
Roasted Tasmanian scallops
$7.00
Served with carrot puree, fresh apple, and chorizo (GF)
Freshly shucked oysters
$58.00 per dozen (min 2 dozen)
Natural or dressed with mignonette
VEGAN Canapés
(No minimum order required)
King oyster mushroom skewer
$5.00
Served with Spring onion relish, shio koji, and macadamia cream
Eggplant skewer
$5.00
Roasted and served with a miso glaze and furikake
Tofu and kim chi spring roll
$5.00
Served with miso sauce
SWEET PETITE FORES
(No minimum order required)
Chocolate tart
$6.00
Served with Dulce de leche
Lemon meringue tart
$6.00
House-made lemon curd served with toasted Italian meringue
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 $50
3 courses $65
Choice of Entrées
King Oyster Mushroom Skewers (3)
Served with macadamia, koji and miso cream (GF, V)
Crisp Fried Calamari
Served with fried jalapeños, coriander, lime and ancho chilli mayo (GF, DF)
Crisp Fried Chicken Tenders
Served with sesame mayo, kim chi, furikake and pickled ginger (GF)
Choice of Mains
House-Made Potato Gnocchi
Served with local wild mushrooms, roasted pear, cavolo nero, walnuts, sage and gorgonzola sauce
Free Range Chicken Parmigiana
Served with double smoked leg ham, buffalo mozzarella, tomato sugo, bitter leaf salad and chips
Pale Ale Battered Red Emperor
Served with fennel and butter lettuce salad, crème fraîche tartare sauce, lemon and chips
Add Dessert
To create a 3-course menu add the below dessert choices to your menu (for an additional charge)
Deep Dish Chocolate Chip Cookie
Double chocolate chip cookie, cooked fresh and served with malted milk ice-cream
Cheese
Chef’s choice of one cheese, served with lavosh, fruit toast, dried fruit and Spanish quince paste (GFO)
Set-Menu Two
2 courses $60
3 courses $70
Choice of entrées
Local Reef Fish Kokoda
Fijian style ceviche with coconut milk, lime, green chilli, lychee and fried cassava crisps (GF, DF)
Wood Fired Lamb Ribs
Served with cucumber & chilli pickle, gado gado sauce* and lime leaf salt (GF) *contains peanuts
Pork Cheek Rotolo
Rolled pasta filled with pork cheek, served with shaved asparagus, wood-fired nectarine, apple, tarragon and mushroom dashi
Choice of Mains
Confit of Borrowdale Pork Belly
With charred radicchio, smoked nectarine, cauliflower purée, golden beetroot and hazelnuts with sherry glaze (GF)
Pan Fried Line Caught Snapper
With broad beans, sugar snaps, baby zucchini, summer squash and salsa agresto (GF)
Honey Glazed Grimaud Duck Breast
Served with black garlic, potato fondant, Tokyo turnips, kale, pecan crumble and roasted duck jus (GF)
Add Dessert
To create a three-course menu: Add the below dessert choices to your menu for an additional charge.
Miso & Chocolate Pudding
Freshly baked chocolate pudding with a miso caramel centre, served with burnt butter ice-cream and peanuts
Strawberries & Cream
Poached and fresh strawberries, yougurt ice-cream, whipped cheesecake and almond frangipane
GALLERY
