In light of COVID-19

Barley will close it's dining room from now until May 1st in accordance with the city-wide mandate issued by Mayor Adler on March 17th. Keep an eye out for details on our take-out service via social media and our website.  We love you all, and thank you for your support. We wish the best for you and your loved ones!

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, 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

  • Spiced tuna, red cabbage, cauliflower, sour cream | 23

  • Grilled quail, dirty rice, hot sauce, pickles | 25
  • Smoked goat, oaxaca fundido, kohlrabi, mesquite tortillas | 23

  • Pork steak, brussels sprouts, 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

  • Fennel sorbet, gin, orange

  • 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, marshmallow, strawberry | 9
  • Cocoa nib tres leches, grapefruit, white chocolate | 9
  • Sunchoke flan, tangelo, 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
  • Kid Charlemagne | 11
  • Blanco Tequila, Ancho Reyes, Acidulated Orange, Sweet Potato

Barrel Aged

  • Balsa Plane | 16
  • Rye Whiskey, Amaro CioCiaro, Gran Classico, Meyer Lemon

  • Vieux Carre | 16
  • Old Overholt Rye, Benedictine, Brandy St. Louise, Carpano Antica, Bitters

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, Walnut

  • Pablo Honey | 14

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

  • White Hart Hot Toddy | 13

  • Bourbon, Becherovka, Ginger, Persimmon Bitters

    • Stone Town Rodeo | 15

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

Beer List

  • Draft Beers
  • Shacksbury | 2018 Lost & Found Cider | Vergennes | 7.5% | 8*
  • Funkwerks Brewing | Raspberry Provincial | Fort Collins | 4.2% | 7
  • Hedgehog Brewing | Happy Place Peach Farmhouse | Austin | 7% | 7
  • Live Oak Brewing | HefeWeizen | Austin | 5.3% | 5
  • Skull Mechanix Brewing | Eagle Power Vienna Style Lager | Austin | 4.5% | 6
  • Jester King | Femme Sauvage Farmhouse Ale | Austin | 5.2% | 8*
  • Firestone Walker | Luponic Distortion #15 IPA | Paso Robles | 5.9% | 7

    • Last Stand Brewing Co. | Citra SMaSH IPA | Austin | 7.4% | 6
  • Bells Brewing | Two Hearted IPA | Kalamazoo | 7% | 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, Brown Sugar, Lemon

  • Bombers & Big Bottles
  • Jester King | Mr. Mingo Farmhouse Ale w. Hibiscus | Austin | 5.9% | 38
  • 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
  • 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% | 74*

  • Small Format
  • Bishop Cider Co. | Crackberry Cider | Dallas | 6% | 6
  • Upland Brewing | 'Revive' Pineapple Chamomile Sour Ale 500ml | Bloomington | 6% | 24
  • 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
  • Curated by Lindsay Sattler

Wine

Sparkling

  • Il Folicello | Bianco Pet-Nat
  • Emilia-Romagna | Italy | 2018 - 13/49
  • Lini Oreste | 'Lini 910' Lambrusco Rosé
  • Amilia-Romagna | Italy - 12/45
  • Ameztoi | 'Hiro de Rubentis' Sparkling Rosé (Magnum!)
  • Txakolina | Spain | 2016 - 14/132
  • Sekthaus Raumland | 'Rosé Prestige' Brut Rosé
  • Rheinhessen | Germany | 2012 - 87
  • Paul Bara | Grand Cru Brut Rosé
  • Champagne | France - 170

Red Wine

  • Ioppa | 'Coda Rossa' Vespolina
  • Ghemme | Italy | 2015 - 13/49
  • Frederic Brouca | 'Champs Pentus' GSM
  • Faugeres | France | 2016 - 12/45
  • Peninsula Vinicultores | 'Vino de Montana' Garnacha Blend
  • Vinos de Madrid | Spain | 2017 - 13/49
  • Bow & Arrow | Pinot Noir
  • Willamette Valley | Oregon | 2018 - 15/57
  • Broc Cellars | 'Koukou' Cabernet Franc
  • Santa Barbara County | California | 2018 - 75
  • 4 Kilos | 'Motor America' Callet
  • Mallorca | Spain | 2018 - 72
  • Soter | 'Mineral Springs' Pinot Noir
  • Yamhill - Carlton | Oregon | 2016 - 170
  • Domaine Du Pelican | 'Trois Cepages' Pinot Noir Blend
  • Arbois - Jura | France | 2017 - 105
  • Domaine De La Reserve D'O | Grenache/Cinsault
  • Terrasses Du Larzac | France | 2015 - 81
  • Lightsome Wines | Touriga Nacional
  • Fredericksburg | Texas | 2018 - 73

  • Cascina Fontana | Barbera
  • Monforte d'Alba | Italy | 2016 - 72
    • Domaine Montirius | 'Terre des Aines' Grenache
    • Gigondas | France | 2016 - 80
    • Vietti | Friesa
    • Langhe | Italy | 2017 - 55
    • 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

      • Weingut Vollenweider | 'Wolfer Goldgrube' Riesling Kabinett
      • Mosel | Germany | 2018 - 14/53
      • Visintini | Pinot Blanc
      • Friuli | Italy | 2017 - 12/45
      • Henri Perrusset | Chardonnay
      • Macon-Village | France | 2016 - 13/49
      • Buchegger | 'Gebling' Gruner Veltliner
      • Kremstal | Austria | 2015 - 60
      • Ovum | 'Toro y Scorpio' Riesling
      • Willamette Valley | Oregon | 2016 - 75
      • De Martino | 'Viejas Tinajas' Muscat
      • Itata Valley | Chile | 2017 - 90
      • Domaine Jean Ginglinger | Gewurztraminer
      • Alsace | France | 2018 - 88
      • Tamas Duzsi | Kekfrankos Rosé
      • Szekszard | Hungary | 2017 - 11/45
      • CL Butaud | Texas Mourvedre Rosé
      • High Plains | Texas | 2017 - 12/45
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      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

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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