We believe in a healthy and local eating. Ô Thym is using fresh products from small farms, often organics. High quality food, know how and creativity. That’s what you get at Ô Thym.

The restaurant is open from every evening from 17:30 to 22:00.

For group bookings of more than 5 people, please contact us by phone.

Don’t forget that we’re a bring your own wine!

Heures d’ouverture

Ouvert
du lundi au dimanche — dès 17h30

 

Adresse

1112, boul. de Maisonneuve Est
Montréal (Québec)
H2L 1Z5

Evening Menu

The menu, designed with the majority of Quebec products, evolves with the seasons.
In order to allow you to try different products, the menu consists of small dishes. In this sense, we suggest up to three per person.

Légumes / Végétarien
Cold asparagus soup
12.
lovage parsley, dill, marinated cantaloup, wild rice
Radish brown butter
14.
fermented japonese knotweed, corn chips
Asparagus from Enracinés farm
17.
white turnip, crab bisque, camelina
Honey glazed carrots
17.
whipped ricotta, lonza, sunflower
Cherry tomatoes tartlet
20.
eggplant, white turnip, goat cheese
Bufflonne mozzarella
22.
hummus, cucumber, marinated grapes
Tempura zucchini flowers
18.
crab oil emulsion
Fried chicken of the woods mushrooms
23.
miso emulsion, spicy honey, elderberry
Baguette bread, Première Moisson
3.
Viande / Poisson
Artic char crudo, Opercule Mtl
26.
shiso vinegar gel, tofu style parmesan, habanada
Nordic shrimps
20.
vine leaves, barley, fennel
Beef tartar, Abitibi
27.
pickle, Louis d’Or, red cabbage sorbet
Scallops from Iles-De-La-Madeleine
29.
peach, habanada, duck skin
Duck Goulu, St-Apollinaire
29.
sweet peas, sea buckthorn, duck wing garum
Dominic’s lamb, Roxton Falls
28.
lion’s mane, kohlrabi, cherry tomato, elderberry
Desserts
Crème brûlée 100% maple syrup
12.
maple syrup whisky, roasted buckwheat
Madeleine style cake
14.
rhubarb, cream cheese mousse, meringue, marigold
Steamed meringue
14.
fig whipped cream, strawberries, buckwheat
In order to make all the beautiful humans who make O'thym a success shine, we wanted to introduce you to each of our team members, as well as our different suppliers!

Kitchen:
Patrick Armstrong
Shawn Barr
Idris Khiari
Alexis Ramos
Tadeo Catzin
Vladislav Volkov
Florian Epp
Noé Lainesse (Chef)

Floor:
Maxim Fortin
Charmilie Renald
Léo Gaudreault
Charles Voyer
Sara Camila Gratton Munoz
Kevin Duguay

Our great suppliers:
Nadine de la Micro-ferme les Enracinées (Saint-Placide)
Camille et la gang de la Coop Pied De Céleri (Dunham)
Mélanie de Fleurs et Feuilles Gourmandes (Saint-Jean-sur-Richelieu)
Lino & Bruno de Chez Birri au Marché Jean-Talon
L'omble chevalier d'Opercule à Ahuntsic, Montréal
Les pousses à Gab du lab. GrenouilleRouge à Montréal
Michaël des 400 pieds de champignons à Montréal
Les pousses de Brin-Nature (Olivier à Saint-Anne-de-la-Rochelle)
Les Saveurs Sauvages (François à St-Jacques)
Barefoot Forager (Gary dans les Canton de l’est)
La canard Goulu de Saint-Apollinaire
Agneau des Trouvailles Gourmandes (Dominic à Roxton-Falls)
Cerf Jasmyr de Gaétan Lehoux de Saint-Elzéar
Pintade La Sabinoise (Michel à Farnham)
Boucherie Petite-Patrie (Chucky dans Rosemont)
L'argousier de la ferme d'Achille de St-Ubalde
Racine Petits Fruits (Sainte-Anne-des-Plaines)
Le gingembre de la Ferme Chapeau-Melon (Ange-Gardien)
Nos farines biologiques et grains de la Coop Agrobio (Bromont)

Ainsi que des herbes et fleurs de nos jardins 🙂