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Cuisine inspired by our local farmers 

Barley Swine features a seasonal menu that is always changing based on the availability of ingredients and the aspirations of the kitchen. An optional Chef's Tasting experience is also available. This is an opportunity for our kitchen to showcase their favorite ingredients from the region highlighting the hard work from our local farmers and ranchers. We strive to be creative and have fun in hopes that our guests will share in the excitement.

Dinner Menu

  • Spring beans, masa mayo, preserved lime, potato chips | 9
  • Aged beef tartare,* bone marrow, beef fat crackers | 12
  • Pig face parker house roll, sweet chile mustard | 4
  • Green chile mousse, tomato, blueberry, puffed grains | 9
  • Pork fat potatoes, mushroom, corn, kimchi verde, chicharron | 10

  • Tostada, mushroom chorizo, red potato, goat feta | 11
  • Shiitake dumplings, grilled summer squash, scrambled egg | 12

  • Blue crab gratin, bacon, zucchini, Swiss chard | 15
  • Fried quail, Texas Gold rice, squash hot sauce | 23

  • Smoked goat, fried kale, red chile beans, mesquite tortillas | 20
  • Grilled beef Bavette, spring onion, shishito salsa, beer cheese | 25
  • Pork steak, arugula pesto, sunflower, crispy leeks | 26

Tasting Menu

  • Blue crab, marigold cream, green bean
  • Shishito pepper tamale, ham
  • Tomato, blueberry, grains, green chile

  • Snapper, spicy greens, zucchini
  • Crawfish, hot sauce jus, fried bun, herbs
  • Duck breast, dragon beans, peanuts
  • Dry aged Akaushi ribeye*, carrot, cabbage
  • Celery sorbet, peanut, chamomile
  • Corn butter mochi, coriander, strawberry, popcorn
  • Chefs Tasting menu is market priced at $95 per person
  • Custom Pairing option at $55

Dessert

  • Corn butter mochi, strawberry, coriander, popcorn | 9
  • Carrot sorbet, chèvre, olive oil cake, blueberry | 10
  • Bourbon budino, dewberry, honeycomb, chamomile | 9
  • CKC 'Caprino' doughnuts, butterscotch, graham, orange | 10
  • Desserts by Augusta Passow

Swine Time

Barley Swine's Swine Time is our version of happy hour, offering daily food and drink specials. Selected menu items are 1/2 off! Swine Time is Sunday-Friday from 5:00-6:30pm

  • Drink Specials
  • $7 Draft Cocktails
  • $4 Texas Draft Beers
  • 25% off Bottles of Wine
  • Half off Large Format Beers

Cocktails & Beer

Draft Beer

  • Austin Beerworks | Heisenberg Kristallweizen | Austin | 4.5% | 5
  • Celis Brewery | Belgian Style White Ale | Austin | 4.9% | 5
  • Hops and Grain | River Beer American Lager | Austin | 5.2% | 5
  • Vista Brewing | Le Saison | Austin | 6.6% | 6
  • Roughhouse Brewing | 'Ona' Farmhouse Amber | San Marcos | 6.3% | 6
  • Last Stand Brewing Co. | Citra SMaSH IPA | Austin | 7.4% | 6
  • Hops and Grain | Lupulin Rodeo IPA | Austin | 6.32% | 6
  • Hedgehog Brewing | Hoptimism IPA | Austin | 6.2% | 6
  • Funkwerks Brewing | Raspberry Provincial | Fort Collins | 4.2% | 7
  • Jester King | 'Fearless Traveler' Farmhouse w. Prickly Pear | Austin | 6.5% | 9*

Bottled Beers

  • Bombers & Big Bottles
  • Avery Brewing Co. | Ginger Sour Ale 22oz | Boulder | 7% | 33
  • Vista Brewing | Laissez Faire Wine Barrel Aged Brett Ale | Austin | 6.5% | 34
  • Jester King | Provenance Lemon Lime Farmhouse Ale | Austin | 5.6% | 34
  • Jester King | Vague Recollection Ale w. Sangiovese & Tempranillo | Austin | 6% | 48*
  • Jester King | Hibernal Dichotomous | Austin | 5.8% | 37*

  • Small Format
  • Bishop Cider Co. | Crackberry Cider | Dallas | 6% | 6
  • Bells Brewing | Flamingo Fruit Fight Tart Fruit Ale | Kalamazoo | 5% | 6
  • Odell Brewing Co. | Friek B.A. Lambic Ale | Fort Collins | 6.9% | 24
  • Clausthaler | Original Non-Alcoholic Beer | Germany | 5
  • Hops and Grain | Zoe Pale Lager | Austin | 5.2% | 5
  • Bells Brewing | Lager of the Lakes | Kalamazoo | 5% | 5
  • Live Oak Brewing | Pilz | Austin | 4.7% | 5
  • Weihenstephaner | Hefe Weissbier | Germany | 5.4% | 9
  • Hitachino Nest | Red Rice Ale | Japan | 7% | 11
  • Hi Sign Brewing | Shamus Irish Red Ale | Austin | 5.2% | 5
  • Live Oak Brewing | Primus Weizenbock | Austin | 8% | 6
  • Funkwerks Brewing | Saison | Fort Collins | 6.8% | 6
  • Founders Brewing Co. | Mosaic Promise IPA | Grand Rapids | 5.5% | 6
  • Lone Pint | Yellow Rose IPA 500ml | Magnolia | 6.8% | 11*
  • Brouwerij Bosteels | Tripel Karmeliet | Belgium | 8.4% | 13
  • North Coast Brewing | Brother Thelonious Abbey Ale | Fort Bragg | 9.4% | 10
  • Brouwerij Huyghe | Delirium Red | Belgium | 8% |16
  • Real Ale Brewing | 'Mysterium Verum' Magnum Trux B.A. Sour Quad 500ml | Blanco | 10.3% | 38
  • Real Ale Brewing | 'Mysterium Verum' Tenebra Aeterna B.A. Sour Porter 500ml | Blanco | 7.9% | 36
  • The Bruery | The Bakery BBA Coconut Imperial Stout 16oz | Placentia | 13% | 17
  • Curated by Lindsay Sattler

Draft Cocktails

  • Celis Toast Crunch | 10
  • Dripping Springs Vodka, Celis White, Cinnamon, Fenugreek, Pecan
  • A Day at the Races | 10
  • Blanco Tequila, Calamondin, Rhubarb, Jasmine, Orange Blossom, Lemon

Shaken & Stirred

  • Can I Chick It?(Yes you can) | 13
  • Fried Chicken Tequila, Allspice Butter, Dewberry, Funkwerks, Lemon
  • Thai One On | 12
  • Waterloo Yaupon Gin, Lemongrass, Coconut Milk, Copper Canyon
  • Jokers Are Wild | 11
  • Old Overholt Rye, Chamomile, Meletti Amaro, Meyer Lemon
  • Broke & Alone | 15
  • Vida Mezcal, Strawberry Agave, Yellow Chartreuse, Aperol, Lime
  • Aces Are High | 13
  • Buffalo Trace Bourbon, Pasubio Vino Amaro, Rosemary, Peychauds

Barrel Aged

  • aged in medium toast American oak barrels

  • 30 Day Stogie | 16
  • Anejo Rum, Monkey Shoulder Scotch, Cynar, Absinthe
  • La Louisiane | 16
  • Old Overholt Rye, Punt e Mes, Benedictine, Peychauds
  • Cocktails by Addie Hauber & Kris Adkins

Wine

Sparkling

  • Luis Pato | Maria Gomez Bruto
  • Biarrada | Portugal - 12/45
  • Hubert Meyer | Brut Rosé
  • Alsace | France - 13/49
  • Colet Navazos | Xorelo-lo/Palomino Extra Brut
  • Penedes | Spain | 2013 - 84
  • Manoir de la Tete Rouge | 'Free Mousse' Pet Nat
  • Loire | France - 78
  • Paul Bara | Grand Cru Brut Reserve
  • Champagne | France - 170

Etienne Calsac | 'Les Rocheforts' 1er Cru Blanc de Blancs

Champagne | France - 145

  • Lallier | ‘Grand Rose’ Brut Rose
  • Champagne | France- 145

Red Wine

  • Domaine Leonine | 'Amedee' Syrah
  • Roussillon - Saint Andres | France | 2018 - 16/61
  • Frederic Brouca | 'Clos Sauveplane' Mourvedre/Syrah
  • Faugeres | France | 2016 - 15/57
  • Vaglio | 'Aggie' Malbec
  • Uco Valley | Argentina | 2016 - 13/49
  • Chateau Musar | Red Blend
  • Bekaa Valley | Lebanon | 2017 - 14/53
  • Trail Marker Wine Co. | Zweigelt
  • Lodi | California | 2018 - 75
  • L'Epicurieux | 'Vin de Cha-Cha' Gamay
  • Regnie - Beaujolais | France | 2016 - 66
  • Southold Farm + Cellar | 'Therapy for Liars' Red Field Blend
  • Fredericksburg | Texas | 2018 - 78

  • Donkey & Goat | 'Twinkle' Mourvedre
  • El Dorado | California | 2018 - 78
  • Bodegas Ponce | 'La Cassilla' Bobal
  • Manchuela | Spain | 2016 - 64
  • Amalie Roberts | 'Dijon Clones' Pinot Noir
  • Willamette | Oregon | 2009 - 90
  • La Araucaria | 'Tinto' Listan Negro
  • Canary Islands | Spain | 2016 - 64
  • Jean-Luis Chave | 'Mon Coeur' GSM
  • Cotes - du - Rhone | France | 2017 - 57
  • Sasso di Sole | Brunello di Montalcino
  • Tuscany | Italy | 2012 - 133
  • La Clarine Farm | Sumu Kaw Syrah
  • Sierra Foothills | California | 2016 - 76
  • K+K Kirnbauer | 'Das Phantom' Blaufrankisch Blend
  • Burgenland | Austria - 80
  • Carmelo Patti | Cabernet Sauvignon
  • Lujan de Cuyo | Argentina | 2012 - 90
  • Chateau Vannieres | Mourvedre
  • Bandol | France | 2005 - 255
  • Giovanni Manzone | 'Gramolere Riserva' Barolo
  • Peidmont | Italy | 2011 - 190
  • Zeitgeist | Cabernet Sauvignon
  • Napa Valley | California | 2015 - 195
  • Wine List Curated by Stefan Davis

    White & Rose Wine

    • Domaine du Vieil Orme | Sauvignon Blanc
    • Touraine | France | 2017 - 11/41
    • Becker Family Wines | Pinot Gris
    • Pfalz | Germany | 2017 - 13/49
    • Domaine Leduc-Frouin | 'La Seigneurie' Chenin Blanc
    • Anjou | France | 2016 - 12/45
    • Domaine des Marronniers | Chardonnay
    • Chablis | France | 2017 - 14/53
    • Teutonic | 'Seafoam' White Pinot Noir
    • Willamette Valley | Oregon | 2018 - 67
    • Les Lunes | Chardonnay
    • Sonoma County | California | 2017 - 75
    • Luis A. Rodriguez | 'Os Pasás' Treixadura Blend
    • Ribeiro | Spain | 2016 - 81
    • Kiralyudvar | Furmint Sec
    • Tokaji | Hungary | 2015 - 60
    • Donkey & Goat | 'Stone Crusher' Roussane
    • El Dorado | California | 2017 - 82
    • Domaine Ostertag | ‘Les Jardins’ Gewürztraminer
    • Alsace | France | 2016 - 90
    • Domaine Campu Vecchiu | Rosé
    • Corsica | France | 2017 - 10/37
    • Amestoi | 'Rubentis' Rosé
    • Txakoli | Spain | 2018 - 52
    • La Clarine Farm | Rosé Alors! Mourvedre
    • Sierra Foothills | California | 2017 - 61

    Andre Dezat | Pinot Noir Rosé

    Sancerre | France | 2018

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    History

    In 2010, Barley Swine opened with the commitment to supporting farmers and ranchers from our region. We currently offer our guests a dining experience that features multiple courses inspired by our farmer friends. Our shared plate and tasting menu options are truly seasonal and always changing based on the ingredient availability and the aspirations of the kitchen. We strive to be creative and have fun in hopes that our guests will share in the excitement.

    Barley Swine is a place to celebrate the love of food and drink. Gather with friends and family for a dinner driven by the hospitality and passion of our staff. We take pride in our values and hope to continue to grow and support the local food community.

    see our local producers

    Our Team

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    Bryce Gilmore

    Owner and Executive Chef

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    Stefan Davis

    General Manager

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    Lindsay Sattler

    Assistant General Manger

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    Kevin Cannon

    Chef de Cuisine

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    Addie Hauber

    Bar Manager

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    Alexa Mejia

    Executive Sous Chef

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    Caitlin Turner

    Reservations Manager

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    Reservations

    The eclectic cuisine inspired by Texas from the ever-thoughtful chef Bryce Gilmore secures Barley Swine's standing as an essential Austin restaurant. To book a reservation with us please click the Resy link below, if you are having trouble finding the time you want call us any day Tuesday-Sunday after 2pm. For all parties larger than 5 please email reservations@barleyswine.com We generally allow two hours per seating. Although we cannot guarantee requests for an extended seating please notify us if you believe you will require a longer dining experience.

    Book your Barley Swine reservation on Resy

    Contact

    • Monday: Closed
    • Tuesday-Thursday: 5pm–10pm
    • Friday-Saturday: 5pm–11pm
    • Sunday: 5pm–10pm
    • Swine Time is Sunday-Friday
    • from 5:00-6:30pm