All Food and Drink
A modern Texas kitchen brought to life through a unique collaboration with chef and world-renowned restaurateur Richard Sandoval.
- Live Oak
Inventive cocktails and a Texas-inspired menu combine with some of the best views in the city for a genuinely Austin experience.
- In-Room Dining
Order Huevos Rancheros or fluffy pancakes to savour in bed, or choose one of our Texas classics from the All-Day Dining menu.
Elmar PrambsExecutive Chef
At the helm of Four Seasons Hotel Austin’s kitchen since 1986, Elmar is responsible for the culinary direction of all food and beverage outlets – including banquets, room service, Live Oak and Ciclo. In this role, Elmar particularly enjoys introducing diners to unique flavor combinations and stunning presentations, a skill that has earned him an outstanding reputation and loyal following. Prior to joining Four Seasons Hotels and Resorts in 1977 (at Four Seasons Hotel Vancouver), he completed an apprenticeship with a German master chef and worked in several prestigious kitchens across Europe and Canada.
Abril GalindoExecutive Sous Chef
Born and raised in Guadalajara, Mexico, Abril’s early exposure to gourmet meals was limited. Her first taste of a truly well-prepared dish opened her eyes to the joy of cooking. In 2010, Abril joined Four Seasons Resort Punta Mita as a culinary intern, a role that allowed her to rotate through a variety of positions in the kitchen. After working at several Mexico restaurants and hotels, Abril was recruited to rejoin Four Seasons Hotel Austin. Her work ethic, creativity and passion for cooking quickly became apparent, eventually leading to her promotion as executive sous chef in 2017.
During the past 18 years, Richard’s career as a chef-restaurateur has evolved to encompass being a culinary consultant, television personality, cookbook author and brand ambassador. RS Hospitality is now a leading restaurant group with over 45 restaurants around the world. Richard combines authentic Latin ingredients with international flavors and inventive techniques. His methods create new and unexpected cuisines such as modern and coastal Mexican, Latin-Asian, Peruvian and Pan-Latin.
The muralist, well-known in the Austin art scene for his positivity and love of beautifying unique spaces, has a diverse portfolio ranging from acrylic on hand-constructed canvas to large-scale spray paint and roller murals. Visit Eatherly’s “Grackle with Love” mural on Ciclo’s patio.
- Flambéed Texas Wagyu Tomahawk
Dinner becomes a show with Ciclo’s signature experience: a tequila-marinated Texas Wagyu Tomahawk steak that’s lit on fire tableside. Due to the unique nature of this dish, a limited number are available daily.
- Daou Wine Dinner
Unlike any wine dinner ever hosted by Ciclo, this unique evening centers around Daou's incredible wines and "live fire" cooking on a charcoal fire pit, specially hand-crafted by Chef Gerardo Lopez for this safe and physically distanced outdoor event. Watch as Chef Lopez and his team prepare different aspects of the five-course meal, from lamb " al pastor" to beef tenderloin "al trapo," over the coals. Representatives from Daou will also be on hand to share tasting notes and perspectives on their wines, which have proved many times over that award-winning Cabernet and Bordeaux are not exclusive to Napa. USD 198 per person.View The Menu