Odd Duck Austin Menu — The Menu That Never Sits Still
Bryce Gilmore’s farm-to-table pioneer began as a food trailer and never lost the habit of changing constantly. Shared plates built around seasonal ingredients, with influences from Mexico to Thailand and a Texas accent throughout.
The single most useful thing to know: the menu can change again before you visit.
Odd Duck builds its farm-to-table menu around seasonal ingredients. The current selection moves from a cool redfish ceviche to fried quail, braised goat pasta and grilled wagyu. Small plates make it possible to try several styles of cooking in one dinner.
Use the menu and prices to choose your dishes, or explore the seasonal compass for a route through lighter, corn-led, apple-led or richer plates. The dinner menu runs from $8 pickles to $49 grilled wagyu, with desserts at $14.
The useful distinction here is how each dish fits into a shared meal. Ceviche adds acidity, fritters add crunch, and the cornbread brings a warm, buttery element. Choose some contrast before adding several rich meat plates.
Find your route through the menu
Pick a season for a flavor direction, then jump to the dishes that fit. Every suggestion below comes from the menu on this page.
A lighter route through the current menu.
Look for acidity and contrast
Pickles · aguachile · herbs
Explore these dishes
Start with pickles and a cool plate, then choose a richer dish from the menu. These are current-menu suggestions for a spring-like flavor profile.
Follow corn, tomato and crisp textures.
Ingredients in this menu
Roasted corn · tomato · okra
Explore these dishes
Fritters and quail both include corn, so add a fresh salad for contrast. This route suits diners who enjoy vegetables alongside a substantial meat dish.
One ingredient, several very different dishes.
Ingredients in this menu
Apple · butternut · squash
The tarte tatin is a savory pork-belly dish with habanero and chèvre. The apple sorbet sundae is dessert. Choose between the two cool starters if you want to avoid repeating apple through every course.
Build around a substantial centerpiece.
Preparations in this menu
Cast iron · braised goat · grilled pork
Explore these dishes
Choose the rotolo or pork chop as an anchor, with cornbread for the table. A plate of pickles adds a sharper counterpoint to the richer dishes.
Seasonal flavor routes using the October 21 menu; future menus may feature different dishes.
Two familiar orders, lower listed prices
Recorded menu prices: September 20 and October 21, 2026.
How to order at a shared-plates spot
A varied order gives you more of what makes Odd Duck interesting: cool and warm dishes, vegetables and proteins, richness and acidity.
Plates per person
As a starting point, consider two savory plates per person, then add a dessert or another dish if needed. Appetite and dish size matter more than a fixed count.
Sections to cover
Spread the order across snacks, smaller plates, larger plates and a sweet. Include vegetables and lighter dishes alongside the richer proteins.
Plan the pacing
Ask your server to help pace the order. Start with the dishes you most want and leave room to add a plate if your table is still hungry.
Ask the staff. Ask which dishes overlap in flavor or ingredients, which are easiest to share, and whether your selection has enough food for the table. This is especially useful if several people want the same rich protein plate.
From a Fleetwood Mallard trailer to a South Lamar dining room.
Odd Duck began in 2009 as a food trailer associated with brothers Bryce and Dylan Gilmore. Its Fleetwood Mallard trailer, wood-fired cooking and focus on local ingredients helped establish the approach that still shapes the restaurant.
The trailer closed at the end of 2011. Odd Duck returned as a brick-and-mortar restaurant on December 12, 2013, on South Lamar. Bryce Gilmore’s other Austin restaurant, Barley Swine, explores seasonal cooking through a tasting-menu format.
What carried over from the trailer is the discipline that defines it — cook what the farms have, change the menu when they change, and make vegetables as interesting as the meat. The shared format lets a table explore several preparations instead of committing to one entrée each.
Five things worth knowing
Reserve — or try a walk-in
Reservations are recommended. Odd Duck keeps some tables for walk-in guests, but they can fill quickly. Dinner begins at 4:30pm daily.
The apple tart is savory
The Apple Tarte Tatin with Pork Belly belongs with the savory food. Habanero, pork belly and tarragon chèvre take it in a different direction from the apple sorbet dessert.
Discuss dietary needs when ordering
Odd Duck offers gluten-free, dairy-free and vegetarian choices and says at least two vegan options are available at every dinner service. Ask about current sauces and garnishes before choosing dishes.
Build around contrasting plates
A salad or ceviche can balance a richer dish such as goat rotolo, pork chop or wagyu. The $13 cornbread is another option for a warm plate to share.
Come early for happy hour
Happy hour runs 4:30–5:30pm Sunday–Thursday, with 25% off selected food, a $9 Draft Paloma, 25% off wine bottles priced under $100 and $1 off beer.
Odd Duck, answered
How much does dinner at Odd Duck cost?
Savory food ranges from $8 for Texas Pickles to $49 for Grilled Wagyu. Cornbread is $13, the chalupa is $16, Braised Goat Rotolo is $27 and Fried Quail is $31. Each of the three listed desserts is $14. Your meal total depends on the number and mix of shared plates; drinks, tax and gratuity are additional.
When is happy hour at Odd Duck?
Happy hour runs Sunday–Thursday, 4:30–5:30pm. It includes 25% off selected food, a $9 Draft Paloma, 25% off wine bottles priced under $100 and $1 off canned, bottled and draft beer. The food discount does not apply automatically to every dish.
Is the apple tarte tatin a dessert?
The Apple Tarte Tatin with Pork Belly is a savory $21 dish with habanero, tarragon chèvre and mint. For an apple dessert, choose the $14 Apple Sorbet Sundae with coconut rice pudding, cucumber-jalapeño jelly and sesame brittle.
How many plates should we order?
For a starting order, consider two savory plates per person, then adjust for appetite and add dessert if wanted. Combine a lighter dish, a vegetable or crunchy plate, and a richer centerpiece. Ask your server about portion sizes and pacing before ordering several large plates.
Are vegetarian, vegan and gluten-free options available?
Odd Duck offers vegetarian, gluten-free and dairy-free choices and says it has at least two vegan options at each dinner service. Discuss your restrictions with your server because sauces, garnishes and preparations change.
Do I need a reservation?
Reservations are recommended. Some tables are held for walk-ins, but availability can be limited. Dinner starts at 4:30pm daily; final seating is 9pm Sunday–Wednesday and 9:30pm Thursday–Saturday.
Where can I park at Odd Duck?
The restaurant provides complimentary valet in its small lot. Street parking is also available on Gibson Street behind the building and around the bend at the bottom of the hill.
Can children eat at Odd Duck?
Yes. The restaurant says it offers at least a couple of child-friendly choices each service. These vary with the current menu, so ask your server what is available for children.
Can I bring a cake to Odd Duck?
Yes. Odd Duck lists a $20 outside-cake fee. Confirm arrangements when booking. The three desserts listed on this page cost $14 each, so two restaurant desserts total $28 before tax and gratuity.
Does Odd Duck offer takeout?
No takeout service is currently offered. Odd Duck serves dinner at 1201 S Lamar Blvd, Austin, TX 78704. Call (512) 433-6521 for visit questions.
Find it on South Lamar
1201 S Lamar Blvd, Austin, TX 78704
South Lamar · (512) 433-6521
Farm-to-table small plates · dine-in · walk-ins available
Dinner begins at 4:30pm daily. Final seating is 9pm Sunday–Wednesday and 9:30pm Thursday–Saturday. Reservations are recommended; some tables are kept for walk-ins. No takeout is currently offered.
Parking: Complimentary valet in the restaurant lot; street parking is also available on Gibson Street behind the building.
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