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 9 $1 from every pretzel is donated to SFC January farmer's market fess
- Redfish ceviche*, cilantro, onion, olive, squash curry, chips 14
- Soup of the day 7
- Roasted squash, pipian verde, raisins, hazelnuts, feta, coriander vinaigrette 12
- Grilled fish tacos*, green tomato, onion, peppers, green chili mayo 16
- Fried quail sandwich, smoked egg salad, caramel hot sauce 18
- Mushroom & bean enchilada*, red chile, oaxaca, sunny egg, tortilla chips, escabeche 14
- Grilled beef sausage sandwich, broccoli chow chow, pimento, beer mustard, potato chips 16
- Burger*, chili, beer cheese, tostada, cilantro, jalapeño. aioli 19
- Triple crème flan, pepita nougat, olive oil, lemon cookie, orange 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 (:
- Kale salad, cheddar, kohlrabi, wheat berries, candied hazel 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 ($1 from every pretzel is donated to SFC January farmer's market fees)
- Antelope tataki*, rosemary-black pepper 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
- Wagyu bavette*, mushroom conserva, charred onion salsa verde, candied turnip, jus 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
- Triple creme flan, pepita nougat, olive oil powder, whiskey pears 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 12
- Hurricane Odd Duck: Flor de Cana, blackwell, wray & nephew overproof, strawberry shrub, lime, frozen 11
- Do You Carrot All?: Dripping springs vodka, golden raisin, carrot, meyer lemon, cinnamon vanilla syrup 10
- Beetlejuice: Ford’s gin, cynar, lillet, smoked beet, lemon, basil simple 12
- 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 six or less may book using the RESY link below to check availability. Keep in mind that you may join us on a walk-in basis; however, seating is based on availability.
Large parties and buyout information
- Click the link below to submit an inquiry to book:
- Parties of 7 or more.
- Patio buyout up to 60 guests.
- Full restaurant buyout up to 140 guests.
All inquiries are answered on a first come first serve basis within 24 to 48 hours. We will be in touch with you shortly.