"As Austin natives, it is so important to us that such a special restaurant stay true to its core values, and we want to continue to provide a memorable experience by way of Southern hospitality."
-William Caruso & Christopher McFall
Hudson’s game-centric menu includes Patio selections such as Yellow Bolita Wild Boar Tamale with house mole negro; Snapper Crudo marinated in citrus-based “tiger’s milk” and served with blood orange and basil; Chicken-fried Quail with a sweet potato-rosemary roll topped with honey butter; and Alligator Ribs with tomato fresco, aji amarillo aioli and guajillo salt. Appetizers include Venison Tartare with cucumber, fermented Fresno chili and Texas-sourced Ruthie’s Homemade Yogurt; Sous Vide Octopus served with corn, fennel and tangerine vinegar.
Chef Gibson’s Dessert menu echoes Hudson’s savory menu, highlighting in-season ingredients in the refined Hill Country style, and includes such imaginative treats as Corn Pavlova with plum, lime, passion fruit, cilantro and house-made corn ice cream; Chevre Poppy Cremeux served with lemon, amaranth, white chocolate and a lemon goat’s milk sherbet; and Smoked Vanilla Panna Cotta with dark chocolate, candied buckwheat, orange and toasted buckwheat ice cream.