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

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.

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

Take out!

Due to the high volume at the restaurant, we no longer take orders via our online platform.

Please call us at the restaurant to place an order before 4:00 pm.

Ô Thym experience in your home!

Heures d’ouverture

Ouvert
du mercredi au dimanche — dès 17h30

 

Adresse

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

Evening Menu

The menu changes with the seasons. We showcase all the beautiful vegetables from our various market gardeners, the St-Lawrence River products, as well as the Goulu duck from St-Apollinaire and Dominic’s lamb from Roxton-Falls.

In order to allow you to try different products, the menu consists of small dishes. In this sense, we suggest three per person.

Maritime oysters
19 . 38.
Légumes / Végétarien
Lovage cream
12.
tube chanterelle, burdock chips
Mozzarella de bufflonne, strawberry
17.
forest spice, swiss chard
Heirloom tomato, Ferme de la Grive
16.
seaweed, marinated rose petals, St-Lawrence salt
Louis d'Or gnudis
16.
wild garlic, leek oil
Lobster mushroom tartlet
20.
celery emulsion, fried shallots
Swollen-stalked cat mushroom, delicata
23.
lentils, verbena, pumpkin seeds
Baguette bread, Première Moisson
3
Viande / Poisson
Duck heart tartar
19.
apple, perfect egg yolk, salsify chips
Seal from Îles-de-la-madeleine
28.
ginger, koji, chinese broccoli, xo sauce
Pan-fried foie gras
30.
brioche bread, groundcherry
Pan-fried scallops, New-Brunswick
25.
fermented corn salsa, raspberry, dill
Whelk from Baie-Comeau
19.
white turnip, garlic butter, fried bread
Duck Goulu, St-Apollinaire
26.
cabbage, fennel, radicchio, spicy honey
Cavatellis with pulled lamb, Roxton-Falls
29.
cauliflower, pepper, hemp
Cod from Newfoundland
30.
peach, habanada pepper, fingerling potato, pineapple weed
Desserts
Crème brûlée with Coureur des bois & maple syrup coated grains
12.
Blue grapes tartlet, buckwheat cream, marinated currant, meringue
14.
Koji cake, diplomat cream, sunflower praline, sea-buckthorn gel, St. Lawrence fleur de sel
14.
Pavlova, raspberry, cheese mousse, sorrel sorbet
13.
In order to make shine all the beautiful humans that make O’thym a success, we wanted to introduce each of our team members, as well as our different suppliers!

Kitchen:
Patrick Armstrong
Valérie Sophocle
Shawn Barr
Théo Borrel
Tadeo Catzin
Jonathan Roche
Noé Lainesse

Service:
Sara Camila Gratton-Munoz
Maxim Fortin
Marie-Pier Myre Dionne
Kevin Duguay
Nadine Tessier

Our suppliers:
Les asperges de Pascale (St-Jacques de Montcalm)
Ferme la cache verte bio (Vincent à Drummondville)
Birri au Marché Jean-Talon
Micro-ferme les Enracinées (Saint-Placide)
Ferme des Arpents Roses (Ludovic à Sainte-Mélanie)
Fleurs et Feuilles Gourmandes (Mélanie à Saint-Jean-sur-Richelieu)
Ferme Chapeau-Melon (Ange-Gardien)
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)
400 pieds de champignons (Côte-Des-Neiges)
Canard de La Canardière (Clément à Carignan)
Agneau des Trouvailles Gourmandes (Dominic à Roxton-Falls)
Porc de la ferme du rang 4 (Saint-Ambroise-de-Kildare)
Pintade La Sabinoise (Michel à Farnham)
Boucherie Petite-Patrie (Chucky à Rosemont)
Racine Petits Fruits (Sainte-Anne-des-Plaines)
Nos farines biologiques et grains de la Coop Agrobio (Bromont)
Ainsi que des herbes et fleurs de nos jardins 🙂