Odd Duck will be closed Monday, 7/1/19 for our Employee Party and Thursday, 7/4 for Fourth of July. We are sorry for the inconvenience. Our sister restaurant Sour Duck will be open on 7/4.
A place to share Food, Drink & Hospitality
Shaped by our craftsmen's approach to cooking, the culture of our city, the creativity of our staff and the products from our amazing farmers.
Menus
Lunch
- Mon-Fri 11:30am-2:30pm
- Sourdough from Sour Duck Market, cultured butter 7
- Redfish ceviche*, tiger's milk, olive, carrot curry, chips 14
- Elote cakes, lime mayo, nutritional yeast, cilantro, paprika 8
- Seeded pretzel sticks, aerated squash queso 8
- Pork & quail corndog, carrot-masa hot sauce, queso oaxaca, cilantro 9
- Soup of the day 8
- Smoked chicken taco salad, black bean caviar, tomato, pepitas, peach-cumin vin 16
- Grilled redfish tacos, corn pepper relish, onion, green chili mayo* 16
- Smoked beef sandwich, radish kimchi, pickled carrot, spicy tamarind aioli*, herbs 16
- Red chile goat enchilada, mushroom refried beans, sunny egg, escabeche 16
- Fried bologna sandwich, green garlic mayo, giardiniera, potato chips, beer mustard 15
- Tasso spiced burger*, blue beer cheese, pork belly pickled turnip, fried onion, toum* 19
- Bay leaf panna cotta, scone crumble, pistachio, summer berries 9
- Shishito sorbet, mango cake, coconut yogurt, mango puree 8
- Beer for the kitchen $1
Dinner
- Sun-Thur 5:00pm-10:00pm, Fri-Sat 5:00pm-11:00pm
- Sourdough from Sour Duck Market, cultured butter 7
- Redfish ceviche*, tiger's milk, olive, carrot curry, chips 14
- Marinated tomatoes, herbs, triple créme cheese, onion, breadcrumbs 9 : )
- Seeded pretzel sticks, aerated squash queso 9 : )
- Green chile crab pimento*, peach gazpacho, everything bagel seeded crackers 14
- Shrimp salad*, tater tots, tomato sambal, wheat berries, red onion 13
- Pinto falafel fritters, cashew-carrot hummus, za’atar yogurt*, feta 11 (:
- Nachos, grilled mushrooms, chile tahini, togarashi, herbs, radish 11 (:
- Goat merguez, eggplant, pickled peppers, cucumber, coffee, olive, toum* 15
- Grilled quail. leek bisque, puffed rice, ras el hanout, orange 22
- Pork chop, creamed corn, crispy onion, peach-mezcal vinaigrette, shishito 36
- Grilled ribeye*, pozole, corn chips, radish, peppers, sunny duck egg* 60
- Chicken fried fish head, beet bbq sauce, pickles, herbs MP (while supplies last....)
Brunch
- Sun 10:30am – 2:30pm
- Seeded pretzel sticks, serrano egg foam, onion scape
- Smoked redfish tostada, egg, carrot hot sauce 10
- Pickled squash fries, shrimp, soft scramble*, gazpacho 9
- Chamomile crêpe, pork belly, wheat berry, ricotta, peach compote 17
- Grilled carrot enchilada mole, sunny duck egg*, tortilla chip, chile, black radish 11
- Eggplant falafel, fenugreek sausage, cashew hummus, herb yogurt 11
- French croissant bread, blackberry, carrot pudding, almond whip cream, orange 13
- Smoked chicken skillet, sunny egg*, mushroom cream, squash, tobacco onion 16
- Shishito hashbrown, creamed corn, braised goat, pepper relish, cilantro 15
- Bologna sandwich, fried egg*, pimento*, chorizo-pinto paste, hot sauce aioli, chips 15
- Grilled quail, thai maple glaze, pancake, squash blossom, eggplant whipped cheese, plum 11
- Chicken fried antelope steak, red eye gravy, green bean, fried duck egg*, radish 20
- Shishito sorbet, mango crumble, coconut yogurt, mango puree 9
- Cinnamon ice cream affogato, croissant crouton 9
- Bay leaf panna cotta, fried pistachios, peach, scone, basil, mint 9
- Mimosa for the kitchen $1
- Odd Duck Brunch is brought to you by: Giovanni Pujol
Cocktails
- Papa Don't Peach:1876 Vodka, Aperol, peach, lemon, hoja santa, on draft 10
- No Rest For The Wicked: Plantation Original dark rum, Velvet Falernum, yaupon tea, lemon, mint, frozen 12
- Munsinger & the Mark: Dripping Springs vodka, St. Germain, Barrow's ginger, basil, carrot, lemon 12
- Weekend at Cucum-Bernie's: Lemon balm & sage infused Ford’s gin, Ancho Reyes, cucumber, basil, honeysuckle 13
- To Be, Orgeat To Be: El Siliencio mezcal, Damiana, pecan orgeat, orange, lemon 12
- Mr. Darbalina: Altos reposado, Daron calvados, lavender honey, coconut, lemon 13
- Cory's Coffee: Clyde May's Alabama whiskey, Dolin dry vermouth, cold brew, cinnamon, nitro 12
History
In 2009, brothers Bryce and Dylan Gilmore purchased a Fleetwood Mallard trailer with a mission to turn it into an eatery serving only food with ingredients from local Austin farms. After a drive to Wisconsin to pick up the trailer and a hundred or so man-hours rehabbing it and outfitting it with a wood-burning grill, they named the trailer “Odd Duck” and opened that December. The trailer became instantly beloved by the city and afforded Bryce national recognition and acclaim as a chef while simultaneously helping put Austin’s local food scene on the map. Bryce began buying whole hogs from a local farm and using it from snout to tail throughout the week, sourcing local eggs from a farmer, whom he still exclusively buys his eggs from today, and started frequenting the (at the time) small Saturday farmers market where local farmers still did not sell wholesale to restaurant owners and chefs. Much of that has changed today due in part of Odd Duck’s mission, as well as Bryce’s commitment to cook and serve innovative dishes using only locally sourced goods.
Our Team
Bryce Gilmore
El Capitan & Partner
Mark David Buley
Chef & Partner
Dylan Gilmore
Check Signer & Partner
Jason James
The Man & Partner
Cory Neel
General Manager
Christine Regan
Assistant General Manager
Christian Garcia
Chef de Cuisine
Isaac Mendoza
Sous Chef
Reservations
Parties of seven or less may book using the RESY link below. Keep in mind that if you do not see your preferred time, you may join us on a walk-in basis; seating is based on availability. We stop accepting online reservations after 5pm, please call the restaurant to inquire about availability.
We require a credit card on file for parties of six or more. This card would only be charged in the event of a no show or cancellation occurring within 24 hours of your booking. Our cancellation fee is $25 per guest - we do not charge any fees if your party size simply decreases.
Large parties And buyout information
- For parties of eight or more, please fill out the inquiry form using the button below. All inquiries are answered in the order they are received and within 24 to 48 hours.
**Your booking is not complete until you have finalized all details with our event coordinator.**