Photograph by Natalie Paramore
Guild, Austin’s newest seafood restaurant is finally opened in Central Austin! Brought to you by Chameleon, the hospitality group behind Swift’s Attic and Wu Chow, launches their first seafood-driven and seasonally-inspired restaurant. With inspiration drawn from all coasts, along with broad and diverse influences, Guild’s talented culinary team is led by Head Chef and Partner Sterling Ridings, formerly executive chef at Uchiko.
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The menu features an extensive fresh raw bar, including fresh oysters, crudo, and ceviches, main entrees with different kinds of seafood, and unique desserts. Grab oysters and bubbles at the bar or enjoy dinner inside or outdoors on the patio, there’s even a human-sized shuffleboard court! If you want to host a private event, Guild also has a large private dining room.
Table of Contents
OYSTERS
Oysters are freshly shucked to order and served with housemade crackers, horseradish cream, chili, and mignonette. The oysters come from Narragansett Bay, RI, British Columbia, PEI, Topping, VA, Long Island, NY, and North Kingston, RI.
MIXED DOZENS
“Mixed Dozens” menu is available weekdays from 5 p.m. to 6:30 p.m. and features special pricing on a mixed dozen oysters, mixed dozen olives, and mixed dozen drinks, including signature cocktails, beer, and wine.
The full menu features:
- Mixed Dozen Oysters, served with horseradish, chilli, and mignonette
- Mixed Dozen Olives, castelvetrano and picholine
- Three wine choices, including a cava and burgundy option
- Three Texas beer options, including Hops & Grain: A Pale Mosaic
- Six cocktails, including Real Playa’s Sunrise with Playa Real tequila, pineapple juice, and luxardo syrup; and Gin-ger Tini with Monopolowa gin, ginger liqueur, lime, and grapefruit soda.
SNAPPER CEVICHE
Start your meal with a couple of oysters and at least one of the ceviches at Guild. The snapper ceviche is served with jalapeno & ginger emulsion, strawberry, and pickled fennel.
HALIBUT
The halibut with confit broccoli, Montpellier butter, and deviled black trumpet was my absolute favorite dish at Guild.
ALIGOT
I call these sex potatoes, more specifically ‘better than sex potatoes’. Gruyere and mozzarella are blended with mashed potatoes to create this velvety and cheesy mashed potatoes that just melt in your mouth. Also order the MAC in the style of the blue box with comte and gouda cheese. It comes with a duck yolk on top that you mix into the mac & cheese.
TURNIP VICHYSSOISE
Beer steamed mussels, chorizo aioli, and lemon verbena.
CHESS PIE
The chess pie was my favorite dessert at Guild – apple, juniper, and buttermilk gelato.
GUILD AUSTIN
3800 N Lamar Blvd
Ste 170
Austin, TX 78756
