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
- Sour Duck market's sourdough, cultured butter 7
- Pretzel*, chorizo spiced mushrooms, squash, cheese, pepperoni spiced mayo 10
- Redfish ceviche*, cilantro, onion, olive, squash curry, chips 14
- Pork & quail corndog: carrot-masa hot sauce, queso oaxaca, cilantro 9
- Soup of the day 8
- Smoked chicken chopped salad, blue cheese, carrot, wheat berries, hazelnuts 16
- Grilled fish tacos*, brussel sprout slaw onion, green chili mayo 16
- Fried quail sandwich, smoked egg salad, caramel hot sauce 18
- Winter vegetable enchilada, red chile, mushroom refried beans, sunny egg*, tortilla chips, escabeche 14
- Fried bologna sandwich, green garlic mayo*, giardiniera, potato chips, beer mustard 15
- Burger, chili, beer cheese, tostada, cilantro, broccoli cabbage slaw. aioli* 19
- Carrot cake spiced doughnut holes: mesquite bean-pecan ice cream, maple glaze 9
- Butternut squash cake, cocoa butter-scotch ice cream, goat cheese, cocoa nib 9
- Today's cookie 2.5
- Beer for the kitchen $1
Dinner
- Sour Duck Market's sourdough, cultured butter 7 (:
- Redfish ceviche, cilantro, lime, olive, squash curry, chips 14 (:
- Marinated beets, mint, blue cheese, wheat berries, candied hazelnuts 10
- Grilled carrots, lemon curd, dill gremolata, curry peanuts, radish 9
- Roasted sweet potatoes, currant-onion preserve, capers, pecans, chèvre 10 (:
- Pretzel*, chorizo spiced mushroom, squash, cheese, pepperoni spiced mayo 10
- Antelope tataki*, seeded cracker, green garlic aioli*, sesame 12
- Nachos*, broccoli pipián, radish slaw, olives, pepitas, chili mayo 11 (:
- Fried brown rice*, sunny duck egg, goat sausage, squash, shrooms, nuoc cham 16
- Oven roasted quail. oyster stuffing, collard greens, beans, crispy onion 23
- Bavette steak*, mushroom conserva, charred onion salsa verde 25
- Head-on shrimp*, kimchi, black garlic butter, smoked pork belly, toast 23
- Baharat spiced pork chop*,cauliflower, fennel, sunflower seeds, raisins 36
- Chicken fried fish head, beet bbq sauce, pickles, herbs, tortilla chips 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
- Hurricane Odd Duck: Flor de Cana, blackwell, wray & nephew overproof, strawberry shrub, lime, frozen 12
- The Good, the Bad, & the Lovely: Ford's gin, Desert Door sotol, Italicus, meyer lavendar honey, rosemary honey 13
- The Munsinger & the Mark: Dripping Springs vodka, St. Germain, Barrow's ginger, basil, carrot, lemon 11
- Hurricane Odd Duck: Flor de Cana, blackwell, wray & nephew overproof, strawberry shrub, lime, frozen 11
- Holy Mole: El Silencio mezcal, creme de cacao, ancho reyes, mole, beet, lime 13
- The Night Shift: Aberfeldy 12 yr, Italicus, rosemary smoked honey, grapefruit bitters 14
- Cory's Coffee: Clyde may's whiskey, dolin dry vermouth, cold brew, cinnamon, nitro 11
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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
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.**