The Wayback Austin hotel and cafe has unveiled its new summer menu curated by executive chef, Scot Loranc featuring a variety of seafood-centric and seasonal dishes.

 

It offers a variety of dishes featuring bountiful summer produce and flavorful ingredients, including a chicken confit dish, which will be confit in a mixture of chicken and duck schmaltz and served with a corn and sweet potato hash, topped with wild mushrooms.  The menu also includes a variety of summer-driven desserts on the new menu, including a signature grilled peach plate featuring local Texas peaches served with lavender ice cream and a brandy flambe, and a strawberry shortcake topped with whipped cream and basil syrup.

 

In addition to the new menu, guests may also enjoy new lawn games, a new happy hour, and new Cabana Club Cocktails ideal for sipping by the pool.  The updated cocktail menu offers a variety of tiki favorites, including the Coco Cabana, which features Tito’s Vodka, coconut cream, pineapple juice, lemon juice, basil vanilla syrup, and the Bird of Paradise, which includes Evan Williams Whiskey, hibiscus tea, demerara, lemon juice, and orgeat. The updated happy hour will be weekdays from 3:00 p.m. – 5:00 p.m. and includes half-priced burgers and $2.00 off cocktails and wine by the glass.

 

The Wayback

The Wayback Austin is located at 9601 Bee Cave Rd, Austin, Texas 78733.

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