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*, cilantro, lime, olive, carrot curry, chips 14
- 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 chopped salad, peach, spring tomato, wheat berries, feta, almond 16
- Grilled redfish tacos, corn 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, romaine, pickled turnip, fried onion, toum* 18
- Carrot cake spiced doughnut holes, mesquite bean-pecan ice cream, maple glaze 9
- Beet sherbet, citrus gel, triple creme cheese, oat crumble, thyme 9
- 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*, cilantro, lime, olive, carrot curry, chips 14 (:
- Carrots, lemon curd, dill gremolata, curry peanuts, radish 9
- Seeded pretzel sticks, aerated squash queso 9
- Antelope tataki*, rosemary cracker, leek aioli, cabbage, sesame 12
- Shrimp salad, potato latke, 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 (:
- Egg noodles, goat chili, goat feta, cilantro, radish, tortilla chips 19
- Grilled quail. leek bisque, puffed rice, ras el hanout, orange 22
- Bavette steak*, mushroom conserva, charred onion salsa verde 25
- Pork chop, polenta, carrot-chili glaze, toum, celery, fennel 36
- Chicken fried fish head, beet bbq sauce, pickles, herbs MP (while supplies last....)
Brunch
- Sun 10:30am – 2:30pm
- Sour duck market's croissant, chocolate croissant, or danish 3.5 per (while supplies last)
- Smoked redfish tostada*, soft scramble, squash, apple, fennel 10
- Grilled sweet potato, pig jam, ricotta, hazelnut, honey, herbs 10
- Grilled broccoli*, smoked egg salad, field peas, chicken skin, hot sauce, peppers 9
- Chive & cheddar biscuit, caramelized onion gravy, breakfast sausage, sour cream 11
- Green bean casserole*, fried duck egg, chicken, mushroom bechamel, cheddar crumble 14
- Croissant sandwich*, pork loin, fried egg, pimento, chile mayo, bok choy 13
- Open-faced omelette*, fried rice, chinese goat sausage, wheat berries, aioli 13
- Buttermilk pancake, baked apple, whey caramel, cinnamon chèvre, almond 12
- Waffle batter fried quail*, grits, shishito, greens, sorghum maple 18
- Ham hash*, poached egg, potato, rosemary aioli, onion jam 11
- Affogato, chocolate stout ice cream, streusel, stout fudge 8
- Butternut squash cake, cocoa butter-scotch ice cream, goat cheese 9
- Beet Sherbet: meyer lemon, triple creme cheese, oat crumble, thyme 9
- Mimosa for the kitchen $1
- Odd Duck Brunch is brought to you by: Giovanni Pujol
Cocktails
- Draft Paloma: Lunazul tequila blanco, aperol, grapefruit, tarragon, ginger, lime, salt foam 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
- Sunshine Reggae: Raynal V.S.O.P, Cointreau, Aperol, vanilla gomme, orange, grapefruit 13
- To Be, Orgeat To Be: El Siliencio mezcal, Damiana, pecan orgeat, orange, lemon 12
- Little Ketchup: Spring tomato infused Austin Reserve Gin, Pimm's, Barrow's ginger, dill vermouth 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 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.**