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
- Seeded pretzel sticks, aerated squash queso 8
- Marinated tomatoes, herbs, triple créme cheese, onion, breadcrumbs 9
- Elote cakes, lime mayo, nutritional yeast, cilantro, paprika 8
- Pork & quail corndog, carrot-masa hot sauce, queso oaxaca, cilantro 9
- Soup of the day 8
- Smoked chicken taco salad, black bean, tomato, pepitas, peach-cumin vin 16
- Grilled redfish tacos, corn & sweet pepper relish, onion, green chili mayo* 16
- Smoked beef sandwich, radish kimchi, pickled carrot, spicy tamarind aioli*, herbs 16
- Fried bologna sandwich, giardiniera, pimento, potato chips, beer mustard 15
- Tasso spiced burger*, beer cheese, pickled turnip, fried onion, toum* 19
- Chocolate chipotle "S'more", peanut ice cream, blueberry mezcal, toasted marshamllow 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
- Pinto falafel fritters, cashew-carrot hummus, za’atar yogurt*, feta 11 : )
- Nachos, grilled mushrooms, chile tahini, togarashi, herbs, radish 11 : )
- Smoked pork belly, crispy fig leaf rice, tamarind glaze, mango slaw, fried leeks 15
- Seared shrimp, okra-bacon stew, cornbread, corn relish, whipped shishito crema 21
- Goat merguez, eggplant, pickled peppers, cucumber, coffee, olive, toum* 15
- Peach grilled quail. fried potato salad, XO, green chile mayo, wheat berries 23
- Pork chop, creamed corn, crispy onion, peach-mezcal vinaigrette, shishito 36
- Chicken fried fish head, beet bbq sauce, pickles, herbs MP (while supplies last....)
Brunch
- Sun 10:30am – 2:30pm
- Seeded pretzel sticks, serrano-cheddar egg foam 8
- Smoked redfish tostada, chile mayo, hard-boiled egg, carrot hot sauce 10
- Squash fries, soft scramble*, gazpacho 9
- Croissant french toast, blueberry, roasted corn pudding, almond whipped cream, orange 13
- Chamomile crêpe, pork belly, wheat berry, ricotta, peach compote 17
- Grilled carrots, sunny duck egg*, cumin-harissa sauce, tortilla chip, radish, feta 12
- Blue crab omelette, tarragon béchamel, cherry tomato relish, fried leek 16
- Shishito-triple cream cheese hash brown, smoked chicken, creamed corn, chile 15
- Eggplant falafel, merguez sausage, cashew hummus, herb yogurt*t 11
- Bologna sandwich, fried egg*, pimento*, chips, chile aioli 15
- Grilled quail, buttermilk pancake, plum glaze, eggplant whipped cheese, squash, okra 20
- Caramelized onion biscuit & oatmeal stout-mushroom gravy, smoked wagyu, tobacco onion 16
- Grilled ribeye pozole, duck egg, black bean, salsa verde, cilantro 30
- Shishito sorbet, mango crumble, coconut yogurt, mango puree 9
- Cinnamon ice cream affogato, toasted marshmallow fluff 9
- Mimosa for the kitchen $1
Cocktails
- Draft Watermelon Fresca Lunazul tequila, Aperol, watermelon, lime, tarragon, bubbles, salt foam 10
- Frozen Peach Margarita Lunazul tequila, Cointreau, peach purée, lime, agave 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
- Summertime Blues: Aberfeldy 12 Yr whisky, Amaro Abano, blueberry-dewberry agave, lemon 13
- Mr. Darbalina: Altos reposado, Daron calvados, lavender honey, coconut, lemon 13
- Plum and Take It: Old Grand-Dad bonded bourbon, Aperol, plum purée, orange, on nitro 10
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 same day online reservations after 5 p.m. If you need a same day reservation and it is after 5 p.m. 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.**