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!

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
Smoked carrots
14.
pumpkin seeds emulsion, green lentils
Radis vinaigrette
14.
fermented red cabbage, hemp, yeast
Sunchoke soup
12.
brown butter potato mousse, chips
Smoked ricotta gnudis
18.
Louis d'Or, tofu parmesan style, cabbage
Roasted leek tartlet
20.
Charbonnier, pepper, sunflower seed
Simon's king oyster mushroom
23.
baba, wild garlic cream, lemongrass oil
Naked oat risotto
23.
pioppino, craterelle mushroom, Louis d'Or
Baguette bread, Première Moisson
3.
Viande / Poisson
Artic char tartar, Opercule Mtl
25.
shallot confit, dill, shiso vinegar
Beef tataki, Abitibi
27.
ginger, artic char garum, sponge cake
Scallops from Iles-De-La-Madeleine
29.
spinach, ginger, duck skin
Snow crab
28.
buttermilk, celeriac, wild rice
Duck Goulu, St-Apollinaire
29.
beet, pesto, honey, juniper
Dominic’s lamb, Roxton Falls
27.
nduja, swiss chard, burnt onions
Deer stew
31.
parsnip, kale, fried shallots
Desserts
Crème brûlée 100% maple syrup
12.
maple syrup whisky, roasted buckwheat
Koji cake
14.
creamy sea buckthorn, cream cheese mousse, meringue, marigold gel
Buckwheat pizzelle
14.
verbena diplomat cream, pepper dunes and rose marinated pear, raspberry and cherry
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
Leo Castro
Tadeo Catzin
Vladislav Volkov
Florian Epp
Noé Lainesse (Chef)

Floor:
Maxim Fortin
Charmilie Renald
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 🙂