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$75  + Tip/Tax
Mon, 10/19
5:15 PM & 7:45 PM
Hyde Park

Mongers

5-Course Ocean-to-Table Tasting Event

Opened back in 2015, this Hyde Park eatery has kept things fresh as a daisy, landing on Eater’s 2025 List of “Best Seafood Restaurants in Austin” and Resy’s 2026 “Hit List.” Associated with Mongers Market, which offers fresh vegetables, fruits, seafood, meats and other grocery items at wholesale rate, Mongers has a warm and cozy ambiance, awash in deep blue and white colors with something of the feeling of Grandma's home. Chef Shane Stark, who for many years served as Executive Chef at Downtown’s Kenichi, is delighting diners with dishes like blue crab cake with smoked tomato aioli, oven roasted beets with whipped ricotta and pistachio, gulf red snapper with bok choy, shiitake, and truffle cream, and Atlantic cod loin with cauliflower, piperade, golden raisins, and parsley pesto. Toothsome desserts too, like toasted pound cake and chocolate and coffee pot de crème. “Mongers is as quaint as it is tasty,” says Tribeza, while Eater hails Mongers for its “polished yet approachable seafood menu.” We’re very much looking forward to our visit here and hope you’ll be able to join us!

About the Host:

Shane Stark

Co-Chef/Owner

Chef Shane Stark started his culinary journey in high school on the Jersey Shore. A CIA Hyde Park graduate, he then sharpened his skills in Aspen, where he worked at establishments such as Hotel Jerome, Ritz Carlton and Kenichi Aspen. After moving to Austin and taking on roles at the likes of Paggi House and Kenichi, he now owns and operates Mongers Market + Kitchen and Georgie's.

The Lineup

All courses will be individually plated. This menu will be Gluten and Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Bluefin Tuna Carpaccio

    celeriac remoulade, asian pear, aleppo pepper

  2. Roasted Baby Carrot

    whipped goat cheese, maple parsley pesto, pine nut

  3. Royal Red Shrimp

    plancha, king oyster mushroom, piquinho pepper, macha

  4. Pacific Black Cod

    manila clams dashi, charred bok choy, furikake granola

  5. Butterscotch Cardamom Flan

    burnt orange, caramel, marcona tuile

Mongers

4119 Guadalupe St

Austin, TX 78751

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Mongers will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Tuna (raw) in Course 1, Shrimp in Course 3 and White fish, Bonito flakes and Clam in Course 4. Substitutions will be provided.

  • Pescatarians: This menu is pescatarian-friendly.

  • Gluten: This menu is gluten-free.

  • Dairy:
    • Butter: Butter is in Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 5. Substitutions will be provided
    • Cheese: Goat's Milk Cheese is in Course 2. Substitutions will be provided. Cow's Milk Cheese is in Course 5. Substitutions will be provided

  • Shellfish: There is Shrimp in Course 3 and Clam in Course 4. Substitutions will be provided.

  • Fish: There is Tuna (raw) in Course 1 and White fish and Bonito flakes in Course 4. Substitutions will be provided.

  • Eggs: There are Eggs in Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut free.

  • Tree Nuts: There is Pine nut in Course 2 and Almond in Course 5. Substitutions will be provided.

  • Alliums: There is Onion (cooked) and Shallot (raw) in Course 1, Garlic (raw) in Course 2, Garlic (cooked) and Scallion (raw) in Course 3 and Leek in Course 4. Substitutions will not be provided.

  • Mushrooms: There is King oyster in Course 3. Substitutions will not be provided.

  • Soy: There is Soy sauce (gluten free) in Course 4. Substitutions will not be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.