Valentine's Day is by reservation only!

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

  • Tostada, swiss chard dip, radish, garden greens | 10
  • Pig face parker house roll, sweet chile mustard | 4
  • Crispy smoked butternut, hibiscus, apple, brown butter chevre | 11
  • Aged beef tartare,* cheddar, peppercorn, cured yolk | 16
  • Sunchoke & beet hash, koji yogurt, fennel | 11

  • Charred cabbage, kale, sourdough crisp | 10

  • Shiitake dumplings, grilled broccoli, scrambled egg | 12

  • Pickled shrimp, masa grits, turnip | 14

  • Blackened redfish, cous cous, beautyberry vinegar, mint | 23

  • Grilled quail, dirty rice, hot sauce, pickles | 25
  • Smoked goat, sweet potato, pickled mushroom, gravy | 21

  • Pork steak, red cabbage, chicharrones, pork fat potatoes | 27

Tasting Menu

  • Cured antelope, turnip, koji yogurt

  • Spicy tuna, kale, daikon

  • Carrot mousse, beets, sunchoke

  • Snapper, spicy greens, radish

  • Grilled oyster, hot sauce jus, kohlrabi, coppa

  • Muscovy duck, sweet potato, bok choy, fried bun

  • Aged Akaushi ribeye, broccoli, marrow salsa macha

  • Apple sorbet, gin, cider

  • Butternut cake, pecan, coffee, cardamom

  • Chefs Tasting menu is market priced at $95 per person
  • Custom Pairing option at $55

Dessert

  • Butternut cake, pecan, coffee, cardamom | 9
  • Rice Pudding, hibiscus, marshmallow, caramelized oats | 9
  • Cocoa nib tres leches, grapefruit, white chocolate | 9
  • Sunchoke flan, satsuma, amaro, fennel | 9
  • 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
  • $3 off all Draft Beers
  • 25% off Bottles of Wine
  • Half off Large Format Beers
  • *Denotes items not eligible for happy hour pricing
  • Every Sunday from 5pm-6pm our Chef's Tasting Menu is $30 off!!!
  • Reservations are not required but availability is limited.

Cocktails & Beer

Draft Cocktails

  • I See London | 11
  • Vodka, Singani, Grapefruit & Brown Sugar Cordial, Meyer Lemon
  • Let Me Live | 11
  • Tequila Cascahuin Blanco, Hibiscus, Banana Pepper Shrub, Lime

Barrel Aged

  • Ride the Wind | 16
  • Vida Mezcal, Aperol, Lemon, Vecchio Amaro del Capo, Chile Tincture

  • Tahiti Sweetie | 16
  • Cognac, Plantation Pineapple, Curacao, Benedictine, Punt e Mes, Bitters, Absinthe

Shaken & Stirred

  • Can I Chick It? (Yes you can) |13
  • Fried Chicken Tequila, Allspice Butter, Apple, Charred Citrus Shrub

  • An Officer and a Gentian | 13

  • Bar Hill Gin, Suze, Maple, Meyer Lemon, Pecan

  • Pablo Honey | 14

  • Beet Infused Mezcal, Minted Yogurt, Yellow Chartreuse, Beet Honey

  • White Hart Hot Toddy | 13

  • Bourbon, Becherovka, Ginger, Calvados, Persimmon Bitters

    • Stone Town Rodeo | 15

    • Rye Whiskey, Sesame, Brandy, Amaro Nonino, Apple

Beer List

  • Draft Beers
  • Texas Keeper Cider Co. | 'Auguste Cerise' Cherry Cider | Austin | 8.7% | 7
  • Jester King | Femme Sauvage Farmhouse Ale | Austin | 5.2% | 8
  • Hedgehog Brewing | Happy Place Peach Farmhouse | Austin | 7% | 7
  • Funkwerks Brewing | Raspberry Provincial | Fort Collins | 4.2% | 7
  • Live Oak Brewing | HefeWeizen | Austin | 5.3% | 5
  • Skull Mechanix Brewing | Horimana Dry Lager | Austin | 4.2% | 6
  • Bells Brewing | Two Hearted IPA | Kalamazoo | 7% | 6

    • Last Stand Brewing Co. | Citra SMaSH IPA | Austin | 7.4% | 6
  • Avery Brewing Co. | Maharaja Imperial IPA | Boulder | 10% | 6
  • Roughhouse Brewing | 'Sordid Nature' Dark Saison | San Marcos | 8.8% | 6

Specialty Mocktails

Floral, Light & Refreshing | 6 Rosehip, Ginger Lime

Fruity & Bubbly | 6 Grapefruit, Ginger, Lemon

  • Bombers & Big Bottles
  • Texas Keeper Cider Co. | 2018 Grafter Rose | Boulder | 8.1% | 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% | 33
  • Vista Brewing | 'Velo de Flor' Wine Barrel Aged Lambic Ale | Austin | 6% | 44
  • Brasserie Cantillon | Classic Gueuze Lambic | Brussels | 5% | 75
  • Real Ale Brewing | 'Mysterium Verum' Magnum Trux B.A. Sour Quad 500ml | Blanco | 10.3% | 34
  • Real Ale Brewing | 'Mysterium Verum' Tenebra Aeterna B.A. Sour Porter 500ml | Blanco | 7.9% | 32
  • Jester King | Black Metal Farmhouse Imp. Stout MAGNUM! | Austin | 10.4% | 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% | 5
  • Odell Brewing Co. | Friek B.A. Lambic Ale | Fort Collins | 6.9% | 15
  • Oud Beersel | Oude Kriek Vieille 375ml | Belgium | 6% | 18
  • Clausthaler | Dry Hopped Non-Alcoholic Beer | Germany | 5
  • Weihenstephaner | Hefe Weissbier 500ml | Germany | 5.4% | 9
  • Bells Brewing | Lager of the Lakes | Kalamazoo | 5% | 5
  • Live Oak Brewing | Pilz | Austin | 4.7% | 5
  • Live Oak Brewing | Primus Weizenbock | Austin | 8% | 6
  • Hi Sign Brewing | Shamus Irish Red Ale | Austin | 5.2% | 5
  • Odell Brewing Co. | 90 Shilling Amber Ale | Fort Collins | 5.3% | 5
  • Last Stand Brewing Co. | Simcoe Pale Ale | Austin | 5.9% | 5
  • Lone Pint | Yellow Rose IPA 500ml | Magnolia | 6.8% | 11
  • Funkwerks Brewing | Saison | Fort Collins | 6.8% | 6
  • 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% |13
  • The Bruery | Banana Bread Imperial Stout 16oz | Placentia | 10.2% |17
  • Curated by Lindsay Sattler

Wine

Sparkling

  • Luis Pato | Maria Gomez Bruto
  • Biarrada | Portugal - 12/45
  • Lini Oreste | 'Lini 910' Lambrusco Rosé
  • Amilia-Romagna | Italy - 12/45
  • Ameztoi | 'Hiro de Rubentis' Sparkling Rosé (Magnum!)
  • Txakolina | Spain | 2016 - 14/132
  • 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 - 150

Red Wine

  • Frederic Brouca | 'L.A. Picturale' GSM Blend
  • Languedoc | France | 2016 - 12/45
  • Bernabeleva | 'Camino de Navaherreros' Garnacha
  • Vinos de Madrid | Spain | 2017 - 15/57
  • Chateau Musar | 'Jeune' Red Blend
  • Bekaa Valley | Lebanon | 2017 - 14/53
  • Les Foulards Rouges | 'Octobre' Carbonic Syrah
  • Languedoc | France | 2019 - 15/57
  • Pax Mahle | Valdiguie
  • Suisun Valley | California | 2018 - 65
  • 4 Kilos | 'Motor America' Callet
  • Mallorca | Spain | 2018 - 72
  • Bow & Arrow | Gamay
  • Willamette Valley | Oregon | 2018 - 64
  • Lightsome Wines | Touriga Nacional
  • Fredericksburg | Texas | 2018 - 73

  • Amestoi | 'Stimatum' Handarrabi Beltza
  • Txakolina | Spain | 2018 - 57
    • Domaine Du Pelican | 'Trois Cepages' Pinot Noir Blend
    • Arbois - Jura | France | 2017 - 105
    • Domaine Des Roches Neuves | Cabernet Franc
    • Saumur - Champigny | France | 2018 - 82
    • Matthieu Barret | 'Petit Ours' Syrah
    • Cotes du Rhone | France | 2017 - 75
    • Vietti | Friesa
    • Langhe | Italy | 2017 - 65
    • BriO de Cantenac Brown | Bordeaux Blend
    • Margaux | France | 2015 - 115
    • Halter Ranch | 'Ancestor' Bordeaux Blend
    • Paso Robles | California | 2016 - 110
    • Chateau Musar | Red Blend
    • Bakaa Valley | Lebanon | 1998 - 200
    • Wine List Curated by Stefan Davis

      White & Rose Wine

      • Gaspard | Sauvignon Blanc
      • Loire Valley | France | 2018 - 14/53
      • Visintini | Pinot Blanc
      • Friuli | Italy | 2017 - 12/45
      • Henri Perrusset | Chardonnay
      • Macon-Village | France | 2016 - 13/49
      • Weingut Vollenweider | 'Wolfer Goldgrube' Riesling Kabinett
      • Mosel | Germany | 2018 - 68
      • Ovum | 'Toro y Scorpio' Riesling
      • Willamette Valley | Oregon | 2016 - 75
      • Alfred Arribas | 'Trossos Sants' Garnacha Blanc
      • Montsant | Spain | 2017 - 90
      • De Martino | 'Viejas Tinajas' Muscat
      • Itata Valley | Chile | 2017 - 90
      • Domaine Jean Ginglinger | Gewurztraminer
      • Alsace | France | 2018 - 88
      • Andre Dezat | Pinot Noir Rosé
      • Sancerre | France | 2018 - 14/53
      • CL Butaud | Texas Mourvedre Rosé
      • High Plains | Texas | 2017 - 12/45
      ODA_cvr_02.png

      Now Available!

      The Odd Duck Almanac is our new annual publication and subscription service featuring recipes, stories, opinions, and much more . . .

      ORDER NOW

      • 5E0A9803.jpg

      Past and Present

      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.

      Barley Swine Goes Carbon Neutral!

      Our restaurant works closely with ZeroFoodprint, a nonprofit organization dedicated to helping restaurants and diners understand and reduce their effect on climate change. With ZeroFoodprint’s assistance, we study and measure the impact of our operations and ingredients, then work to make improvements that reduce our carbon emissions. We consider everything from where we source our ingredients, to the way we design our menus, to the equipment we use to cook your food. Any emissions that can’t be eliminated by operational improvements are offset with credits created by sustainable food-related projects around the world.

      Barley Swine works with Zero Foodprint to reduce and eventually offset our carbon footprint as a restaurant operation. Along with our good friends over at Emmer & Rye, we strive to encourage other Texas restaurants to source ethically and to spend consciously when it comes to our food systems. For more information about the Zero Foodprint program please visit their website at http://www.zerofoodprint.org

      see our local producers

      Our Team

      Bryce Gilmore 2014 headshot.jpg

      Bryce Gilmore

      Owner and Executive Chef

      Stefan Website 2017.jpg

      Stefan Davis

      General Manager

      LS Website.jpg

      Lindsay Sattler

      Assistant General Manger

      Kevin Website 2017.jpg

      Kevin Cannon

      Chef de Cuisine

      Addie lasers2.jpg

      Addie Hauber

      Bar Manager

      Alexa Website 2018_1.jpg

      Alexa Mejia

      Executive Sous Chef

      caitlin square.jpg

      Caitlin Turner

      Reservations Manager

      • IMG_8227.jpg
      • bottomw carousel1.jpg
      • _E0A5415.jpg
      • _E0A5897.jpg
      • Bottom Carousel2.jpg
      • _E0A5533.jpg

      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