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, squash curry, chips 14
- Seeded pretzel sticks, aerated squash queso 8
- Melon & cucumber salad, peach-chile marinade, pepita butter, feta, mint 6
- Pork & quail corndog, doña hot sauce, charred pepper relish, cucumber, cilantro 9
- Soup of the day 7
- Smoked chicken taco salad, black bean, potato, tomato, pepitas, peach-cumin vin 16
- Grilled redfish tacos, sweet pepper rajas, cucumber, green chili mayo* 16
- Smoked beef sandwich, cucumber, peach kimchi, spicy tamarind aioli*, herbs 16
- Fried bologna sandwich, pimento, potato chips, beer mustard, herbs 15
- Tasso spiced burger*, beer cheese, tomato, sweet chile relish, fried onion, toum* 17
- Mesquite bean-peanut ice cream, B.S.M. brownie, lime,
- sweet chile-mezcal, toasted marshmallow 9
- Scoop of the day 4
- Cookie of the day from Sour Duck Market 3
- 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, squash curry, chips 14
- Melon and cucumber salad, peach-chile marinade, pepita butter, feta, mint 8 :)
- Seeded pretzel sticks, aerated squash queso 8 :)
- Green chile crab pimento*, peach gazpacho, everything bagel seeded crackers 14
- Pinto falafel fritters, cashew-kabocha hummus, za’atar yogurt*, feta 11 :)
- Nachos, grilled mushrooms, chile tahini, togarashi, herbs, 12 :)
- Smoked pork belly, fig leaf gold rice, tamarind glaze, slaw, sesame 18
- Seared shrimp, okra-bacon stew, cornbread, corn relish, whipped shishito crema 22
- Goat merguez sausage, eggplant, pickled peppers, cucumber, coffee, olive, aioli* 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, fish-bone caramel sauce, melon, chiles, herbs MP (while supplies last...)
- Items with a :) are 1/2 off during Happy Hour
Brunch
- Sun 10:30am – 2:30pm
- Today's pastry from Sour Duck Market MP (while supplies last...)
- Seeded pretzel sticks, aerated squash queso 8
- Cantaloupe salad, trinidad chile vinaigrette, pepitas, herbs, thai chile salt 7
- Green chile crab pimento*, peach gazpacho, everything bagel seeded crackers 14
- Croissant loaf french toast, whipped cream, peach jam, chile maple, almond 13
- Sunny duck egg*, black bean caviar, tortilla chip, chile tahini, feta 13
- Chorizo spiced chicken nachos, soft scramble*, doña hot sauce, cilantro 13
- Buttermilk pancakes, hatch breakfast sausage, chèvre, fig, chile maple 13
- Grilled bologna sandwich, sunny egg*, pimento*, chips, beer mustard, dill 16
- Smoked beef hash, XO fried potatoes, soft poached egg*, chile mayo*, wheat berries 15
- Fried quail, creamed corn, peach-mezcal glaze, chile, herbs 23
- Shishito sorbet, mango crumble, coconut yogurt, mango puree 9
- Affogato, cinnamon ice cream, toasted marshmallow, espresso 8
- 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 13
- Plum and Take It: Old Grand-Dad bonded bourbon, Aperol, plum purée, orange, on nitro 10
- Trini-Dad Jokes: Dripping Springs vodka, Damiana, cantaloupe, trinidad pepper honey 11
- Weekend at Cucum-Bernie's: Lemon balm & sage infused Ford’s gin, Ancho Reyes, cucumber, basil, honeysuckle 13
- Mr. Darbalina: Altos reposado, Daron calvados, lavender honey, coconut, lemon 13
- Makes a Mango Crazy: Mango infused Flor de Caña rum, Kinsman apricot rakia, hatch chile simple, lime 12
- Summertime Blues: Aberfeldy 12 year, Amaro Abano, blueberry infused Two Hives honey, lemon 14
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
Justin Burton
Manager & Beer Dude
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 institute many styles of dining in our restaurant. Your seats can vary from any of the following options and assignment of seating is based upon availability at the time of the reservation: High top indoor seating; outdoor private and communal style seating; low top indoor seating; bar and chef's counter seating. Our bar is not first come first served. We stop accepting same day online reservations after 6:30 p.m. Sunday-Thursday and 5p.m. Friday & Saturday. 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.**