Known for its beautifully crafted New-American cuisine and featuring one of the city’s most eclectic and comprehensive bar menus, VOX Table, the newest restaurant addition to the Lamar Union community complex in South Austin, is quickly becoming an Austin favorite. And thanks to the creativity of Executive Chef Joe Anguiano, Austinites are sure to fall for VOX Table’s new autumn-inspired prix-fixe menu. Beginning Oct. 5, VOX Table will feature its VOX FALL FIXE menu each Monday throughout the autumn season.

Each VOX FALL FIXE menu ($35 per person), meticulously prepared by Chef Anguiano, also includes the option to add select half-price bottles of wine chosen specifically by Beverage Director Travis Tober to pair perfectly with each VOX FALL FIXE meal.

The first VOX FALL FIXE dinner, served Sept. 28, will include an appetizer of Grilled Asparagus Salad with pecorino, wild arugula and a perfectly fried egg; a main course that features a Grilled Hanger Steak served with a roasted potato and goat cheese tian, and rich truffle butter; and an indulgent dessert titled Chocolate and Chili, which includes a chocolate semifreddo, delicate Pedro Ximénez pearls, chocolate soil, guajillo chili and an almond tuile.

Glazed Cabrito creamy rice, fava beans, pea tendrils, charred vine ripe tomatoes

VOX Table’s Oct. 5 VOX FALL FIXE dinner is a savory seasonal specialty inspired by the produce of autumn. The first course includes a Charred Bean Salad with sweet piquillo peppers, shaved Parmesan cheese and a smoked tomato vinaigrette, followed by the main course, a dish of Crispy Chicken served with a creamy olive oil potato puree, grilled broccolini, a house-made biscuit and a savory gravy. The Adam’s Apple dessert highlights perfectly poached apples alongside a caramel tuile, caramelized apple puree and an unforgettable cider sorbet made with local Austin Eastciders cider.

The third VOX FALL FIXE dinner, scheduled for Oct. 12, includes an appetizer salad of crisp Fuji apples, endive, ricotta cheese, charred carrots and toasted pepitas, all topped with a house-made Pedro Ximénez vinaigrette. The featured main course includes Grilled Cobia served with charred scallions, chanterelle mushrooms, kohlrabi, unfiltered olive oil and preserves of lemon. Completing the meal is VOX’s Corn + Caramel dessert, a sweet corn cake served with caramel corn, luxurious popcorn ice cream, lime powder and dulce de leche.

For more information about VOX Table and the newly added VOX FALL FIXE menu, call (512) 375-4869, or visit


About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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