- Anywhere
Dai Due
Closed Now
Dai Due (Austin, TX) Menu:
Grilled Butler’s | $9.00 |
Gold sourdough with caramelized fennel whipped lard | |
Lao’s name | $25.00 |
oyster and pioppino mushrooms cooked in tallow and garlic with an egg yolk and grilled sourdough | |
BBQ brown shrimp | $20.00 |
skewer a la plancha with garlic spice oil and scallions | |
Slow-fried green chile pork flautas in a spicy broth with fermented tomato | $15.00 |
lime crema, cilantro and cotija | |
Slow-fried hand pie filled with crawfish | $12.00 |
green peas and cheese curds with fresno hot sauce | |
Dry-aged Longhorn beef tartare with lime | $29.00 |
boiled egg, parsley, Lira Rossa ‘Latteria Vecchio’ and grilled sesame bread | |
Gulf coast shrimp | $64.00 |
Antelope Leg Fllet, rice with cherry red wine butter | |
Nigiri Antelope | $26.00 |
Aged Wagyu Cheeseburger with mushrooms, fried onions, pickled onions, meadow cheese and black garlic mayonnaise | |
Aoudad Meatballs | $36.00 |
with pickled red onions, chile yogurt and morita sauce | |
Black Drum a la Plancha | $43.00 |
with crawfish cream sauce, Carolina Gold rice and buttered green peas | |
Boudin Noir | $25.00 |
Stuffed Quail with turnip purée & red wine pickled blueberries | |
Pork Chop | $37.00 |
Smoked Pork | $23.00 |
Porterhouse Chop with sauerkraut, mustard and chutney | |
Peanut pudding | $11.00 |
with whipped cream and salted peanut brittle | |
Citrus-somolina-olive oil cake | $11.00 |
with honey yogurt | |
Strawberry sorbet | $10.00 |
Stout tart | $12.00 |
with a rye crust, whipped cream and caramel corn | |
Sangiovese | |
The Source’ Grower Project 2019 | |
Aglianico Blend | |
Alluve’ Kuhlman Cellars 2020 | |
Syrah Blend | $104.00 |
La Valentía, Wine for the People 2019 | |
Merlot, Ron Yates 2019 | |
Mourvèdre, C.L. Butaud 2021 | |
Syrah | $92.00 |
Tatum Cellars 2019 | |
Petite Verdot | $132.00 |
Newson Vineyards, Lewis Wines 2018 | |
Cabernet Sauvignon-Malbec-Merlot | $112.00 |
Hunter’ William Chris 2020 | |
Tannat | $80.00 |
Ab Astris 2019 | |
Cabernet Sauvignon | $110.00 |
Friesen Vineyards, Ron Yates 2019 | |
Peach-Basil White Wine Punch | $11.00 |
Mimosa | $10.00 |
Speed Beet Shrub | $5.00 |
Rambler Sparkling Water | $3.00 |
Me and the Bees Mint Lemonade | $5.00 |
Kosmic Kombucha ‘Salty Dog’ | |
Frio’s Mio’ Cold Brew, Third Coast Coffee | $6.00 |
Black Yaupon Iced Tea | $2.50 |
Ginger-Hibiscus Green Yaupon Iced Tea (lightly sweetened) | $4.00 |
Drip Coffee | $2.50 |
Third Coast Coffee, Nicaragua | |
Bone Broth with Mushrooms | $6.00 |
Citrus and Black Pepper | |
Grilled Butler’s | $9.00 |
Gold sourdough with orange-honey whipped lard | |
Crawfish hand pie filled | $13.00 |
with crawfish tails, green peas, grilled peppers and cheddar cheese served with parsley sauce | |
Grilled confit chicken hearts | $8.00 |
with hot honey and fried onions | |
Sunday Tallow-Fried 1/2 Chicken | $35.00 |
With mashed potatoes, beer brained greens, bread & butter jalapeños, gravy and a biscuit | |
Tallow-Fried Crawfish Salad | $25.00 |
Fried crawfish tails, romaine lettuce, dilly ranch dressing, green peas, bacon, cheddar cheese, green onions, radish and DD paprika | |
Central Texas Breakfast | $24.00 |
Two eggs, fried potatoes and grits with a choice of bacon, ham, spicy wild boar boudin or nilgai antelope breakfast sausage sourdough toast or biscuit with butter and housemade jam
|
|
Breakfast Sandwich | $16.00 |
Nilgai antelope breakfast sausage, two scrambled eggs, onion, Stryk cheddar cheese and hot sauce honey on a cemita bun | |
Dai Due Breakfast | $15.00 |
Gulf Coast brown rice and sautéed spring vegetables with kimchi and an egg | |
Biscuits and Gravy | $19.00 |
With nilgai antelope breakfast sausage | |
Sourdough Pancake | $15.00 |
With strawberry syrup, lime yogurt and DD granola | |
Dry-Aged Wagyu Double Cheeseburger | $23.00 |
Stryk cheddar cheese, sauce especial, dill pickles, onions and French fries with beet ketchup on a sesame cemita bun (burger patties ground with Dai Due bacon)
|
|
Nilgai Antelope Lettuce Wraps | $16.00 |
Sautéed spring vegetables, herbs, wild game caramel and fermented jalapeños | |
Cemita Ahogada | $18.00 |
Cemita roll, refried beans, adobo cheese, onion, Pork barbacoa, refried beans, adobo cheese, onion, mayonnaise, cabbage, cilantro and radish on a grilled cemita bun in spicy bone broth
|
|
Cold Meat Board | $27.00 |
Chicken liver mousse with pickled blueberries, wild boar summer sausage, pork city ham, Wagyu beef bologna, Nilgai antelope rillettes, grilled sprouted rye bread, bread & butter pickled cabbage, pickled carrots and Fireman’s #4 mustard
|
|
Centex Mezzo | $26.00 |
Poppy seed-chile yogurt, radish green-pea relish, hummus with Dai Due paprika, harissa marinated chickpeas, marinated cucumbers and grilled flatbread
|
|
Texas Cheese Board | $31.00 |
Veldhuizen “Texas Star”, Pure Luck chèvre, Lira Rossa “Moutonlactado” and Armagh Creamery “Doublin’ Down” with carrot chutney, candied pecans and sesame crostini
|
|
Tallow Fried Red Corn Huarache | $16.00 |
With nilgai antelope machacado and scrambled eggs, refried bayo beans, shredded cabbage, red onions, fresno salsa, crema, cilantro and cotija
|
|
Pastrami Sandwich | $17.00 |
Pepperjack, sauerkraut and beet 1000 island on grilled rye bread | |
Crawfish hand pie | $13.00 |
filled with crawfish tails, green peas, grilled peppers and cheddar cheese served with arugula sauce | |
Grilled Butter’s Gold sourdough | $9.00 |
with caramelized red onion whipped lard | |
Gulf brown shrimp (4) skewer a la plancha | $20.00 |
with peanut-serrano agrodolce, chilies and basil | |
Dry-aged Nilgai antelope green aquachile | $28.00 |
with serrano, cucumber, radish, fried onions, avocado and mint with corn tostadas | |
Grilled chicken hearts | $8.00 |
with oyster sauce, toasted sesame seeds and green onions | |
Tallow-fried green chile pork flautas | $15.00 |
in a spicy broth with shredded cabbage, avocado crema and cotija | |
Pan con tomate | $7.00 |
grilled sourdough with a purée of tomato and garlic | |
Black Drum a la Plancha | $35.00 |
With mushroom, leek, lady creamer pea and Gulf Coast white rice pilaf, seafood broth, shrimp mayonnaise and herb salad | |
Wild Boar Confit | $31.00 |
In a chile bone broth with Steen’s cane syrup, coal roasted carrot purée, radish, cabbage, onion, mint and citrus | |
Dry-Aged Wagyu Double Cheeseburger | $25.00 |
Stryk cheddar cheese, sauce especial, dill pickles and onions on a sesame seed bun with beef fat french fries and beet ketchup (burger patties ground with Dai Due bacon)
|
|
Butter lettuce salad | $12.00 |
with creamy tomato dressing, red onion, charred corn, chilies, asiago cheese and toasted peanuts | |
Beef fat french fries | $9.00 |
with beet ketchup and chile mayonnaise | |
Sautéed green beans | $11.00 |
with guanciale, spicy tomato sauce & basil | |
Pork Chop | |
Smoked Pork Porterhouse Chop | $47.00 |
with sauerkraut, bavarian mustard & chutney | |
8oz Coffee-Cured Nilgai Antelope Leg Filet | $64.00 |
with strawberry mostarda whipped tallow | |
Ham-Cornbread Dressing Stuffed Quail | $25.00 |
with crawfish sauce piquante and herbs | |
48 Day Dry-Aged Wagyu Ribeye | |
Nilgai Antelope Filipino Longanisa Sausage | $13.00 |
with pickled kohlrabi | |
Buttermilk pudding | $10.00 |
with whipped cream & candied pecans | |
Bread pudding | $10.00 |
with whipped cream and rum caramel | |
Cold Meat Board | $27.00 |
Chicken liver mousse with red wine pickled blueberries, wild boar summer sausage, pork city ham, bierwurst, Nilgai antelope rillettes, grilled beef tongue, rye bread, & butter pickled cabbage, pickled carrots and Fireman’s #4 mustard
|
|
Centex Mezze | $26.00 |
Poppy seed-chile yogurt, cauliflower-mushroom dip, hummus with Dai Due paprika, pickled cauliflower, marinated cucumbers and grilled flatbread
|
|
Texas Cheese Board | $31.00 |
Veldhuizen “Texas Star”, Pure Luck chèvre, Lira Rossa “Moutonzola” and Lira Rossa “C’mon Berto” with strawberry chutney, candied pecans and sesame crostini
|
|
Quail Stuffed with Mushrooms, Beef Sweetbreads, Bacon, Sourdough and Cream | $22.00 |
With white wine glaze | |
Dry-Aged Wagyu Ribeye | $93.00 |
Beef and Pork Cervelat Sausage | $7.00 |
With bavarian mustard | |
Pork Chop | $37.00 |
8oz Coffee-Cured Nigali Antelope Leg Filet | $61.00 |
With caramelized spring onion tallow | |
Smoked Pork Porterhouse Chop | $40.00 |
With sauerkraut, banana mustard & carrot chutney | |
Dry-aged Wagyu Babyback Ribs | $105.00 |
With hot honey, cortido, pickled carrots and cilantro | |
Mixed greens salad | $11.00 |
with spring vegetables and charred onion vinaigrette | |
Beef fat french fries | $7.00 |
with beet ketchup and chile mayonnaise | |
Braised greens | $8.00 |
with bacon, beer and Steen’s cane syrup | |
Mashed potatoes | $8.00 |
Grilled achiote-marinated carrots | $11.00 |
with green garlic crema, pickled onions, radish, cilantro and pecan-sesame dukkah | |
Strawberry sorbet | $9.00 |
Basque cake | |
with valencia orange marmalade, custard and honey ice cream | |
Butterscotch pudding | |
with candied pecans and whipped cream | |
Goat cheese ice cream | |
with blueberry ripple | |
Sunday Tallow-Fried Organic 1/2 Chicken | $29.00 |
With mashed potatoes, braised greens, bread & butter pickles, gravy and a biscuit | |
Dum à la Plancha | $33.00 |
With cornmeal crepes, white wine cream sauce, creamer peas, carrots, mushrooms, crispy leeks and herbs | |
Wild Boar Confit | $31.00 |
Ginger bone broth, cane syrup sausage, greens, carrots, cilantro, peanut vinaigrette and toasted sesame seeds | |
Dry-Aged Wagyu Double Cheeseburger | $23.00 |
Stryk cheddar, sauce especial, dill pickles and onions on a sesame seed bun with french fries and beet ketchup | |
Bacon | $9.00 |
wild boar boudin, or nilgai breakfast sausage | |
Sourdough toast | $5.00 |
with butter and jam | |
Biscuit | $6.00 |
with butter and jam | |
Barton Springs Mill grits | $3.00 |
An egg, scrambled or fried | $2.00 |
Sunday Tallow-Fried 1/2 Chicken | $35.00 |
With mashed potatoes, braised greens, bread & butter pickles, gravy and a biscuit | |
Central Texas Breakfast | $24.00 |
Two eggs*, fried potatoes and grits with a choice of bacon, wild boar boudin or nilgai antelope breakfast sausage and sourdough toast or biscuit with butter and housemade jam
|
|
Cemita Ahogada | $18.00 |
Pork carnitas, refried beans, asadero cheese, onion, mayonnaise, cabbage, radish and cilantro on a grilled cemita bun in spicy bone broth | |
Dai Due Breakfast | $15.00 |
Gulf Coast brown rice and sautéed fall vegetables with kimchi and an egg | |
Biscuits and Gravy | $19.00 |
With nilgai antelope breakfast sausage | |
Breakfast Sandwich | $16.00 |
Nilgai antelope breakfast sausage, two scrambled eggs, onion, cheddar cheese and hot sauce honey on a cemita bun | |
Grilled Aoudad Meatballs | $22.00 |
On grilled flatbread with chile yogurt, marinated cucumbers, tallow-fried french fries, morita sauce and za’atar | |
Pastrami Sandwich | $17.00 |
Pepperjack cheese, sauerkraut and beet 1000 island on grilled rye bread | |
Nilgai Antelope & Aged Wagyu Cheeseburger | $26.00 |
Asadero cheese, mushrooms, pickled onions, fried onions and black garlic mayonnaise on a cemita bun | |
Nilgai Antelope Lettuce Wraps | $16.00 |
Sautéed fall vegetables, herbs, wild game caramel, fermented hot sauce and lime | |
Sourdough Pancake | $18.00 |
With apple syrup, cinnamon butter, brown butter oat streusel and wild boar apple breakfast sausage | |
Brunch Add-Ons | |
Bacon, ham, spicy wild boar boudin or nilgai breakfast sausage | $9.00 |
Sourdough toast with butter and jam | $5.00 |
Biscuit with butter and jam | $5.00 |
Barton Springs Mill grits | $3.00 |
An egg, scrambled or fried | $2.00 |
Cream gravy | $3.00 |
Butter | $0.50 |
Housemade jam | $0.75 |
Brunch Pastries | |
Klobasnek | $5.00 |
Filled with wild boar boudin, bread & butter pickles, onions and yellow mustard | |
Tallow-fried donut | |
With carrot curd & topped with Italian meringue and candied pecans | |
Kolache | |
With orange pastry cream, strawberries and graham cracker crumble | |
Ciders & Cans | |
Austin Beerworks ‘Hopwater’ Sparkling Water with Hops (non-alcoholic) | |
Lost Horizon Cider Mill ‘Lucid Dreams’ | |
Texas Keeper ‘Honey Thief’ Texas Wildflower Cyser | |
Dessert Wine (2oz) | |
Tempranillo Vintage Port, Lewis Wines 2020 | $5.00 |
Colombard Blend ‘Shamus’ Solera Reserva Sherry, McPherson Cellars | $8.00 |
o inicio’ Madeira-Style Dessert Wine, Pebble Rock Cellars 2017 | $6.00 |
Muscat Blend ‘Cibola’ William Chris Vineyards | $9.00 |
Pear Mead ‘Pirueml’ | $9.00 |
Elgin Meadery | |
Muscat Blend ‘Cibola’ | $9.00 |
William Chris Vineyards | |
Colombard Blend ‘Chansa’ | $8.00 |
Solera Reserva Sherry, McPherson Cellars | |
Tempranillo Vintage Port | $25.00 |
Lewis Wines 2020 | |
Desserts | |
Butterscotch pudding with whipped cream & candied pecans | $10.00 |
Brûléed rye bread pudding with strawberry jam ice cream and Chansa cream sherry | |
Grapefruit-mint-honey sorbet with candied lime | |
Burnt honey ice cream with Gulf Coast sea salt | |
Brown butter-strawberry blondie and pink peppercorn ice cream sandwich | |
Peanut pudding with whipped cream and salted peanut brittle | $11.00 |
Sweet potato pecan cake with brown butter frosting | $11.00 |
Lemon tart with toasted meringue and candied lemon | $11.00 |
Grapefruit sorbet | $10.00 |
Draft Beer | |
Meanwhile German-style Pilsner | $7.00 |
Whitestone ‘Long Gone Blonde’ Blonde Ale | $7.00 |
Roughhouse ‘River Guardian’ Strawberry-Lemon Witbier | $8.00 |
512 ‘Burst’ IPA | $8.00 |
Lone Pint ‘Yellow Rose’ Mosaic IPA | $8.00 |
Beerburg Pecan and Mesquite Bean Brown Ale | $8.00 |
Meanwhile German-Style Pilsner | $6.00 |
Roughhouse ‘Hill Country Light’ lager | $6.00 |
(512) ‘Wit’ Belgian-Style Wheat | $6.00 |
Lone Pint ‘Yellow Rose’ Mosaic IPA | $7.00 |
Tupps ‘Tuppa’ American IPA | $7.00 |
St. Elmo Brewing ‘Haulin’ Oats’ Oatmeal Brown Ale | $6.00 |
Meanwhile German-style Pilsner | $7.00 |
Whitestone “Long Gone Blonde” | $9.00 |
French Press | |
Third Coast Coffee, Mixtlan | |
Black Yaupon Tea, Cat Spring, Texas | |
Green Yaupon Tea, Cat Spring, Texas | |
Orange Wine (natural) | |
Pinot Grigio Ramato, Summer Revival Wine Co 2021 | |
Chenin Blanc-Chardonnay ‘Big Lunch’ Alta Marfa 2021 | $76.00 |
Red Wines | |
Grenache, La Valentía, Wine for the People 2021 | $88.00 |
(served chilled) | |
Carbonic Counoise, C.L. Butaud 2021 | $88.00 |
(natural) | |
Sangiovese “The Source” Grower Project 2019 | |
Aglianico Blend “Alluve” Kuhlman Cellars 2020 | |
Syrah Blend, La Valentía, Wine for the People 2019 | $104.00 |
Merlot, Ron Yates 2019 | |
Mourvèdre, C.L. Butaud 2021 | |
Syrah, Tatum Cellars 2019 | $92.00 |
Petite Verdot, Newson Vineyards, Lewis Wines 2018 | $132.00 |
Cabernet Sauvignon-Malbec-Merlot “Hunter” William Chris 2020 | $112.00 |
Tannat, Ab Astris 2019 | $80.00 |
Cabernet Sauvignon, Friesen Vineyards, Ron Yates 2019 | $110.00 |
Cinsault, William Chris 2020 | |
Sangiovese, La Valentia, Wine for the People 2020 | |
Sangiovese ‘The Source’ Grower Project 2019 | |
Syrah Blend, La Valentia, Wine for the People 2019 | $94.00 |
Carignan-Cinsault-Mourvèdre ‘La Pradera’ William Chris | $92.00 |
Tempranillo Blend ‘Alluvé’ Kuhlman Cellars 2019 | $50.00 |
Mourvèdre-Cabernet Sauvignon ‘Wanderer Series III Relief Project’ William Chris + Chef José Andrés’ World Central Kitchen | |
Cabernet Sauvignon-Malbec-Merlot ‘Hunter’ William Chris 2020 | $112.00 |
Syrah, Grower Project 2019 | |
Aglianico, Duchman Vineyards 2017 | $60.00 |
Tannat, Bending Branch 2018 | $86.00 |
Cabernet Sauvignon-Merlot ‘Enchante’ William Chris 2020 | $100.00 |
Cabernet Sauvignon, Lewis Wines 2019 | $120.00 |
Cabernet Franc-Petite Verdot, Reddy Vinyards 2019 Reserve | $175.00 |
Tempranillo + Touriga Nacional + Tinto Cao, Round Mountain Reserve Vineyard Reserve, Lewis Wines 2020 | $185.00 |
Rosé & Orange Wine | |
Grenache, Tatum Cellars 2020 (effervescent) | |
Mourvedre “Texas High Plains Rosé” Lewis Wines 2022 | |
Pinot Grigio Ramato, Summer Revival Wine Co 2021 | |
Chenin Blanc + Pinot Grigio “Big Lunch” Alta Marfa Winery 2022 | $90.00 |
Grenache | |
Tatum Cellars 2020 (effervescent) | |
Mourvèdre ‘Texas High Plains Rosé’ | |
Lewis Wines 2022 | |
Pinot Grigio Ramato | |
Summer Revival Wine Co 2021 | |
Chenin Blanc + Pinot Grigio ‘Big Lunch’ | $90.00 |
Alta Marfa Winery 2022 | |
Sides |
|
Mixed greens salad | $11.00 |
with charred onion vinaigrette and spring vegetables | |
Beef fat french fries | $8.00 |
with beet ketchup and chile mayonnaise | |
Mixed greens | $12.00 |
with creamy mint marigold dressing, apples, red onion, radish and chilies | |
Beef fat french fries | $9.00 |
with apple ketchup and chile mayo | |
Sparkling & Rosé | |
Sparkling Rosé ‘Dai Due’ Wine for the People | |
Cinsault Blend Rosé ‘Blocks 5 & 18’ Reddy Vineyards 2019 | |
Tempranillo ‘Sobrino’ Alta Marfa (natural) | $105.00 |
Chardonnay-Pinot Noir ‘Little Snack’ Alta Marfa 2021 (natural) | $76.00 |
Sparkling Rosé ‘Dai Due’ | |
Wine for the People | |
Pétillant Naturel | |
William Chris Vineyards 2022 | |
Sparkling Rosé “Dai Due” Wine for the People | |
Pétillant Naturel, William Chris Vineyards 2022 | |
Tap Wine | |
Pinot Gris Romato (orange wine) C.L. Butaud 2020 | |
Sangiovese “Sway Rouge” Lost Draw Cellars + William Chris 2019 | |
Tap Wine by the Glass, 1/2 Liter, Liter | |
Vermentino, Duchman Vineyards | |
Malbec Blend, Kuhlman Cellars | |
Pinot Gris Romato (orange wine) | |
C.L. Butaud 2020 | |
Sangiovese ‘Sway Rouge’ | |
Lost Draw Cellars + William Chris 2019 | |
White Wines | |
Albariño, Lewis Wines 2021 | |
Grüner Veltliner Blend “Don’t Forget to Soar” Southold Farm + Cellars 2022 | |
(natural) | |
Grüner Veltliner-Riesling “Arroyo Blanco” Lost Draw Cellars 2022 | |
Sauvignon Blanc, Bent Oak Winery 2019 | |
Chenin Blanc, Lewis Wines 2022 | |
Riesling, Bent Oak Winery 2021 | $60.00 |
Roussanne, Tatum Cellars 2019 | |
Sauvignon Blanc ‘Block 55’ Reddy Vineyards 2019 | |
Grüner Veltliner Blend ‘Don’t Forget to Soar’ Southold Farm & Cellars 2019 (natural) | $45.00 |
Riesling ‘Kuhlmanation’ Kuhlman Cellars 2021 | $52.00 |
Albariño, Lewis Wines 2021 | |
Viognier, Kuhlman Cellars 2021 | $50.00 |
Chenin Blanc, Lewis Wines 2021 (off-dry) | $40.00 |
Old Vine Field Blend, La Valentia, Wine for the People 2021 | $85.00 |
Apple Cider Sparkling Cocktail | $11.00 |
Peach-Basil White Wine Punch | $11.00 |
Mimosa | $10.00 |
Strawberry-Basil White Wine Punch | $10.00 |
Strawberry-Fennel Sparkling Cocktail | $10.00 |
Tangerine Mimosa | $10.00 |
Dai Due restaurant menu is provided by top-menus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on top-menus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant’s endorsement of top-menus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.
Listing Amenities
- Bike Parking
- Casual
- Good for Groups
- Good For Kids
- Moderate Noise
- Offers Takeout
- Outdoor Seating
- Pet Friendly
- Private Lot Parking
- Waiter Service
- Wheelchair Accesible
Tags
Opening Hours
Closed Now
Closed
5:00pm - 10:00pm
5:00am - 10:00pm
5:00pm - 10:00pm
10:00am - 10:00pm
10:00am - 10:00pm
10:00am - 9:00pm
September 8, 2024
3:03 am