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

  • Bean salad, 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
  • Shishito pepper mousse, tomato, melon, puffed grains | 10
  • Tostada, mushroom chorizo, red potato, goat feta | 11
  • Shiitake dumplings, grilled summer squash, scrambled egg | 12

  • Blue crab fundido, tater tots, hatch chile, cucumber relish | 15
  • BBQ field pea tempeh, watermelon, peanuts | 11
  • Blackened redfish, cous cous, smoked plum, mint | 24

  • Smoked lamb, charred tomato salsa, beans, mesquite tortillas | 21
  • Grilled quail, dirty rice, hot sauce, pickles | 25
  • Pork steak, pork fat potatoes, chicharrones, corn relish | 26

Tasting Menu

  • Blue crab, marigold cream, habanada pepper
  • Shishito pepper tamale, coppa
  • Tomato, melon, grains, green chile

  • Snapper, spicy greens, summer squash
  • Shrimp dumpling, hot sauce jus, fried bun, herbs
  • Muscovy duck, green tomato chilaquiles, avocado
  • Dry aged Akaushi ribeye,* baked potato
  • Melon sorbet, chile, watermelon
  • Corn mochi, coffee, honeycomb, cajeta
  • Chefs Tasting menu is market priced at $95 per person
  • Custom Pairing option at $55

Dessert

  • Corn mochi, coffee, honeycomb ice cream, cajeta | 9
  • Peach Swiss tart, nopales, peach leaf, yaupon tea sorbet | 9
  • Cocoa nib tres leches, fig, white chocolate | 9
  • CKC 'Caprino' doughnuts, butterscotch, graham, pear | 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
  • *Denotes items not eligible for happy hour pricing

Cocktails & Beer

Draft Beer

  • Texas Keeper Cider Co. | 'Auguste Cerise' Cherry Cider | Austin | 8.7% | 7*
  • Funkwerks Brewing | Raspberry Provincial | Fort Collins | 4.2% | 7
  • Live Oak Brewing | HefeWeizen | Austin | 5.3% | 5
  • Skull Mechanix Brewing | 'Horimana' Japanese Lager | Austin | 4.2% | 5
  • Vista Brewing | Le Saison | Austin | 6.6% | 6
  • Roughhouse Brewing | 'Ona' Farmhouse Amber | San Marcos | 6.3% | 6
  • Last Stand Brewing Co. | Citrus SMaSH IPA | Austin | 7.4% | 6
  • Avery Brewing Co. | Maharaja Imperial IPA | Boulder | 10% | 6
  • Hedgehog Brewing | Hop & a Skip Farmhouse Ale | Austin | 7.4% | 6
  • Jester King | Pattinson Porter | Austin | 8.4% | 9*

Bottled Beers

  • Bombers & Big Bottles
  • Texas Keeper Cider Co. | 2018 Grafter Rose | Boulder | 8.1% | 33*
  • Avery Brewing Co. | Ginger Sour Ale 22oz | Boulder | 7% | 33
  • Jester King | Mr. Mingo Farmhouse Ale w. Hibiscus | Austin | 5.9% | 38
  • Jester King | Hibernal Dichotomous | Austin | 5.8% | 37*
  • Jester King | No Whalez Here Wit w. Lavender & Orange | Austin | 4.5% | 38
  • Vista Brewing | 'Velo de Flor' Wine Barrel Aged Lambic Ale | Austin | 6% | 44
  • Brasserie Cantillon | Classic Gueuze Lambic | Brussels | 5% | 75*

  • Small Format
  • Bishop Cider Co. | Crackberry Cider | Dallas | 6% | 6
  • Upland Brewing | 'Revive' Pineapple Chamomile Sour Ale 500ml | Bloomington | 6% | 24
  • Bells Brewing | The Prairie Grass Dividing Plum Gose | Kalamazoo | 4.5% | 6
  • Odell Brewing Co. | Friek B.A. Lambic Ale | Fort Collins | 6.9% | 24
  • Oud Beersel | Oude Kriek Vieille 375ml | Belgium | 6% | 20
  • Clausthaler | Dry Hopped Non-Alcoholic Beer | Germany | 5
  • Weihenstephaner | Hefe Weissbier 500ml | Germany | 5.4% | 9
  • 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
  • Hitachino Nest | Red Rice Ale | Japan | 7% | 11
  • Live Oak Brewing | Primus Weizenbock | Austin | 8% | 6
  • Hi Sign Brewing | Shamus Irish Red Ale | Austin | 5.2% | 5
  • 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
  • Curated by Lindsay Sattler

Draft Cocktails

  • Kaiju Cooler | 10
  • Vodka & Sake, Herb Syrup, Green Tea, Yuzu, Lime
  • Killer Queen | 11
  • Blanco Tequila, Watermelon, Banana Pepper Shrub, Spicy Chiles

Shaken & Stirred

Can I Chick It? (Yes you can) | 13

Fried Chicken Tequila, Allspice Butter, Blueberry, Funkwerks, Lemon

  • Elio's Peach Negroni | 13
  • Still Austin Rye Gin, Peach Infused Bonanto Apertif, Campari, Peach Ice
  • Jokers Are Wild | 11
  • Old Overholt Rye, Chamomile, Meletti Amaro, Lemon
  • Getting to Balmorhea | 14
  • Desert Door Sotol, Mezcal, Gypsy Pepper, Mango, Lime
  • When Figs Fly | 12
  • Old Forester Bourbon, Fig, Pedro Ximenez, Salt & Pepper

Barrel Aged

  • aged in medium toast American oak barrels for about a month

  • Ride the Wind | 16
  • Vida Mezcal, Aperol, Lemon, Vecchio Amaro del Capo, Chile Tincture
  • Foolish Games | 16
  • Buffalo Trace, Yellow Charteuse, Carpano Antica, Bitters
  • Cocktails by Addie Hauber and Levi Dunning

Mocktails

  • Summery & Tart
  • Watermelon, Banana Pepper Shrub
  • Floral, Light & Refreshing
  • Rosehip, Ginger, Honey, Lemon
  • Herbaceous & Tart
  • Tarragon, Lemongrass, Shiso, Lemon

Wine

Sparkling

  • Luis Pato | Maria Gomez Bruto
  • Biarrada | Portugal - 12/45
  • Pierre & Bertrand Couly | Brut Rosé Cabernet Franc
  • Loire | France - 13/49
  • Colet Navazos | Xorelo-lo/Palomino Extra Brut
  • Penedes | Spain | 2013 - 84
  • Paul Bara | Grand Cru Brut Rosé
  • Champagne | France - 170
  • Etienne Calsac | 'Les Rocheforts' 1er Cru Blanc de Blancs
  • Champagne | France - 145
  • Stein | ‘Rose secco’ Pinot Noir & Friends
  • Mosel | Germany - 78

Red Wine

  • Populis | 'Wabi Sabi' Red Blend
  • Mendocino County | California | 2018 - 14/53
  • Frederic Brouca | 'L.A. Picturale' GSM Blend
  • Languedoc | France | 2016 - 11/41
  • Chateau Musar | 'Jeune' Red Blend
  • Bekaa Valley | Lebanon | 2017 - 14/53
  • De Martino | 'Legado' Carmemere
  • Maipo Valley | Chile | 2017 - 13/49
  • Pax Mahle | Valdiguie
  • Suisun Valley | California | 2018 - 65
  • Amestoi | 'Stimatum' Handarrabi Beltza
  • Txakolina | Spain | 2018 - 58
  • 4 Kilos | 'Motor America' Callet
  • Mallorca | Spain | 2018 - 72
  • L'Epicurieux | 'Vin de Cha-Cha' Gamay
  • Regnie - Beaujolais | France | 2016 - 66
  • Bodegas Ponce | 'La Casilla' Bandol
  • Manchuela | Spain | 2017 - 64
  • Lightsome Wines | Touriga Nacional
  • Fredericksburg | Texas | 2018 - 73

  • Martha Stoumen | 'Post Flirtation Red' Zinfandel/Carignan
  • Santa Rosa | California | 2018 - 66
  • Vietti | Friesa
  • Langhe | Italy | 2018 - 65
  • Smockshop Band | 'Spring Ephemeral' Pinot Noir
  • Hood River Valley | Oregon | 2017 - 105
  • Les Lunes | Carignane
  • Mendocino County | California | 2017 - 78
  • Bodegas Monje | 'Tradicional' Listan Negro
  • Canary Islands | Spain | 2016 - 60
  • Pietradolce | 'Vigna Barbagalli' Norello Mascalese
  • Sicily | Italy | 2014 - 165
  • Halter Ranch | 'Ancestor' Bordeaux Blend
  • Paso Robles | California | 2016 - 110
  • Matthieu Barret | 'Et la Bannier' Syrah
  • Crozes-Hermitage | France | 2017 - 85
  • Giovanni Manzone | 'Gramolere' Barolo
  • Peidmont | Italy | 2005 - 195
  • Wine List Curated by Stefan Davis

    White & Rose Wine

    • Prisma | Sauvignon Blanc
    • Casablanca Valley | Chile | 2018 - 11/41
    • Becker Family Wines | Pinot Gris
    • Pfalz | Germany | 2017 - 13/49
    • Claudio Morelli | Bianchello
    • Le Marche | Italy | 2017 - 13/49
    • Somloi Vandor | Juhfark
    • Somloi Hill | Hungary | 2015 - 14/53
    • Teutonic | 'Candied Mushroom' Riesling
    • Willamette Valley | Oregon | 2018 - 68
    • Les Lunes | Chardonnay
    • Mendocino County | California | 2017 - 75
    • Kiralyudvar | Furmint Sec
    • Tokaji | Hungary | 2015 - 60
    • Domaine Sornin | Gamay Rosé
    • Beaujolais | France | 2018 - 11/41
    • Andre Dezat | Pinot Noir Rosé
    • Sancerre | France | 2018 - 14/53
    • Von Winning | Pinot Noir Rosé
    • Pfalz | Germany | 2018 - 13/49
    • La Clarine Farm | Rosé Alors! Mourvedre
    • Sierra Foothills | California | 2017 - 58
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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