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.

We can accommodate groups of 6 persons or less.

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

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

Wild rice from cree nation, Saskatchewan

12.

yellow beet, shiso and emulsion of pea pods

Romanesco, chicory loaf sugar from Pied de Céleri

15.

hazelnut, pear Beauté Flamande, "green crack"

White turnips, nduja cream from Boucherie Petite-Patrie

15.

Zacharie Cloutier, basil

Sorrel ricotta gnudis

17.

Louis d'Or, tofu parmesan style, kale

Celeriac tartlet

18.

camelina, eggplant, mint

Simon's king oyster mushroom

20.

spicy corn coulis, crab oil

Bufflone mozzarella, Fuoco farm

21.

delicata squash, radicchio, pineappleweed

Baguette bread, Première Moisson

Viande / Poisson

Pasture beef tartar, Écoboeuf

24.

spicy pepper ice cream, milkweed

Artic char raw, Opercule Mtl

25.

radish, lemongrass oil, tomato powder

Pan-fried scallops, Iles-De-La-Madeleine

27.

rhubarb, fennel, potato

Oysters, Trésor du Large

20.

sea urchin, peach, Quebec yuzu

Duck Goulu, St-Apollinaire

29.

parsnip, cranberry, hazelnut

Dominic’s lamb, Roxton-Falls

26.

cavatellis, kohlrabi, sunchoke

Ocean perch

25.

bok choy, cherry bomb, squash, marinated marigold

Pork belly, Pignon Vert

22.

white butter, fermented tomato, leek

Desserts

Crème brûlée 100% maple syrup

12.

maple syrup whisky, roasted buckwheat

Koji cake

14.

diplomat cream, sunflower praline, plum gel, flower salt from St-Lawrence river

Iced raspberry parfait

14.

cream cheese mousse, dehydrated meringue

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
Valérie Sophocle
Shawn Barr
Théo Borrel
Matthew Babin
Alexis Ramos
Carina Milet Martins de Albuquerque
Orlando Guillen
Leo Castro
Noé Lainesse (Chef)

Floor:
Maxim Fortin
Charmilie Renald
Marilie Pilon
Léo Gaudreault
Charles Voyer
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 🙂