Austin staple The Carillon will be launching a full new Spring Menu, which will be focusing on smaller plates. Their modern-American cuisine will include favorites such as Thai Cured Hamachi with puffed rice, black garlic, Serrano, and mint oil; and Pork Belly served with leek custard, tomato jam, and fingerling potato. They will also be launching new menu items like Duck Leg Confit with bourbon-blackberry compote, and Beets served with blistered shishito and vanilla-miso.

The Carillon’s new cocktail menu features unique drinks such as “Are You Sure?” created with fernet branca, absinthe, 151, aged rum, silver rum, orgeat, cherry heering, pineapple juice, orange juice, lemon juice, lime juice, and angostura bitters; and the “Classy Maria,” a Sandalio take on a Bloody Mary-inspired martini.

“The idea of applying sophisticated techniques to traditionally rustic cuisine is part of the new concept that’s evolving at The Carillon,” said Executive Chef Josh Watkins. “Our focus is still phenomenal cuisine and service, but we’re building more options for our guests into the experience through a refined and comfortable bar menu and a “build your own” prix-fixe menu. At the end of the day, we all want options, choices, and above all else, the ability to taste as many things as possible.”

Additionally, for the first time ever, The Carillon will now be open to the public during its weekday lunch buffet. Lunch features a daily rotating selection of soups, composed salads, and entrees such as Achiote Grilled Chicken with tequila-lime beurre blanc, Grilled Mahi Mahi with mango-pineapple salsa, and Grilled Striploin with mornay and fried parsley.

The restaurant will also be boasting brighter decorations and new partitions, offering a change of scenery to those consistent and new patrons alike.

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Taylor Butler
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