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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

  • Snacks, crunchy, sweet, salty | 5
  • Aged beef tartare,* bone marrow, beef fat crackers | 11
  • Tostada, shrimp, avocado, fermented radish cocktail | 13
  • Octopus salad, mushroom, kimchi verde, butter lettuce | 14

  • Grilled sweet potato, peanut sauce, lime, pepita-cheddar crumble | 9
  • Beet panzanella, grapefruit, dill, fennel, allium chèvre | 10
  • Shiitake dumplings, grilled summer squash, scrambled egg | 12

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

  • Smoked goat, brussels sprouts, avocado, beans, mesquite tortillas | 20
  • Grilled beef Bavette, wheat berries, brassicas, green garlic jam | 24
  • Pork shoulder steak, arugula, radish, crispy leeks | 26

Tasting Menu

  • Shrimp cocktail, fermented radish
  • Swiss chard tamale, ham
  • Wheat berries, smoked oyster, dill pickle

  • Snapper, spicy greens, turnip
  • Butternut squash, Deep Ellum blue, toasted masa
  • Duck breast, peas, chicory, peanuts
  • Dry aged Akaushi ribeye*, carrot, cabbage
  • Lemon curd ice cream, beet, marshmallow, lemon thyme
  • Sweet potato mousse, oat, mesquite, fenugreek
  • Chefs Tasting menu is market priced at $95 per person
  • Custom Pairing option at $55

Dessert

  • Sweet potato mousse, oat, butternut, fenugreek ice cream | 9
  • Carrot sorbet, chèvre, olive oil cake, fig | 10
  • Bourbon budino, strawberry, 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

  • Celis Brewery | Belgian Style White Ale | Austin | 4.9% | 5
  • Vista Brewing | 'Lady Bird' Papalo Biere de Garde | Austin | 5% | 6
  • Funkwerks Brewing | Blueberry Provincial Sour| Fort Collins | 4.2% | 7
  • Jester King | Highlorde Farmhouse IPA | Austin | 4.4% | 7*
  • Hops and Grain | Texas Honey IPA | Austin | 7.2% | 7
  • Bells Brewing | Two Hearted IPA | Kalamazoo | 7% | 6
  • Hops and Grain | Lactose Porter | Austin | 6.8% | 6
  • Brouwerij Verhaeghe | Duchesse de Bourgogne Flemish Ale | Belgium | 6.2% | 11
  • Lone Pint Brewery | Nitro Gentleman's Relish Brown | Magnolia | 6% | 6

Bottled Beers

  • Bombers & Big Bottles
  • Texas Keeper Cider | 2017 Heirloom Cider | Austin | 7.5% | 38
  • Vista Brewing | Laissez Faire Wine Barrel Aged Brett Ale | Austin | 6.5% | 34
  • Jester King | Meowzah! Best Bitter Farmhouse Ale | Austin | 4.6% | 34
  • Jester King | El Cedro Hoppy Cedar-Aged Ale | Austin | 6.4% | 37
  • Jester King | Vague Recollection Ale w. Sangiovese & Tempranillo | Austin | 6% | 48*
  • Jester King | Boxer's Revenge Sour Barrel Aged Strong Ale | Austin | 9.7% | 47*

  • Small Format
  • Bishop Cider Co. | Crackberry Cider | Dallas | 6% | 6
  • Bells Brewing | Flamingo Fruit Fight Tart Fruit Ale | Kalamazoo | 5% | 6
  • Hops and Grain | Volumes of Funk Saison De Carlita 375ml | 6% | 18
  • 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
  • Ommegang | Hennepin Saison | New York | 7.7% | 7
  • 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
  • Head, Shoulders, Bees & Toes | 10
  • Rum Blend, Rye Gin, Honey, Black Pepper, Amaretto, Red Wine Floater

Shaken & Stirred

  • Thai One On | 12
  • Waterloo Yaupon Gin, Lemongrass, Coconut Milk, Tarragon, Lime
  • Jokers Are Wild | 11
  • Old Overholt Rye, Chamomile, Meletti Amaro, Meyer Lemon
  • KC & The Sunchoke Band | 12
  • Cazadores Reposado, Chocolate Cafecito, Sunchoke, 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

  • Barrel Negroni | 16
  • Bristow Gin, Campari, Rouge Vermouth
  • Barrel Martinez | 16
  • Rye Gin, Yaupon Gin, Dry Vermouth, Green Chartreuse, Calvados, Maraschino
  • Cocktails by Kasey Pierce, Addie Hauber & Kris Adkins

Wine

Sparkling

  • Luis Pato | Maria Gomez Bruto
  • Biarrada | Portugal - 11/41
  • 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
  • Populis | 'Wicked Unicorn' Carignan Pet Nat Rosé
  • Mendocino County | California | 2016 - 68
  • Josetta Saffirio | Nebbiolo d'Alba Spumante Brut Rosé
  • Piedmonte | Italy - 80
  • Paul Bara | Grand Cru Brut Reserve
  • Champagne | France - 170
  • Lallier | ‘Grand Rose’ Brut Rose
  • Champagne | France- 145

Red Wine

  • Grochau Cellars | 'A Tout de Suite' Pinot Noir
  • Willamette Valley | Oregon | 2017 - 14/53
  • Frederic Brouca | 'Clos Sauveplane' Mourvedre/Syrah
  • Faugeres | France | 2016 - 15/57
  • Vaglio | 'Aggie' Malbec
  • Uco Valley | Argentina | 2016 - 13/49
  • Ground Effect Wine Co. | Cabernet Sauvignon
  • Santa Barbara | California | 2017 - 15/57
  • Broc Cellars | 'Vine Starr' Zinfandel
  • Green Valley | California | 2017 - 82
  • Southhould Farm | 'All the Good Things' Mataro
  • High Plains | Texas | 2017 - 67
  • Chateau Du Petit Thouars | 'Les Georgest' Cabernet Franc
  • Chinon | France | 2016 - 52
  • Amalie Roberts | 'Dijon Clones' Pinot Noir
  • Willamette | Oregon | 2009 - 90
  • Parusso | Langhe Nebbiolo
  • Piedmont | Italy | 2016 - 70
  • La Araucaria | 'Tinto' Listan Negro
  • Canary Islands | Spain | 2016 - 64
  • 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
  • Zeitgeist | Cabernet Sauvignon
  • Napa Valley | California | 2015 - 195
  • Livon | Pignolo
  • Ftuili | Italy | 2012 - 130
  • Wine List Curated by Stefan Davis

    White 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
    • Teutonic | 'Pig & Sword' Pinot Noir White Blend
    • Willamette Valley | Oregon | 2018 - 72
    • 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
    • Lightning Wines | Grenache Rosé
    • Napa Valley | California | 2017 - 50
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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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    Kasey Pierce

    Bar Manager

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    Caitlin Turner

    Reservations Manager

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    Kevin Cannon

    Executive Sous Chef

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    Nick hymel

    Executive Sous Chef

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    Alexa Mejia

    Sous Chef

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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

    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