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
Smoked carrots
15.
pumpkin seeds emulsion, green lentils
Radish brown butter
14.
fermented japonese knotweed, corn chips
ASparagus from Enracinés farm
17.
white turnip, crab bisque, camelina
Ricotta gnudis
17.
Louis d'Or, tofu parmesan style, nettle
Morel mushroom tartlet
24.
miso sunchoke, labrador tea
Simon's king oyster mushroom
23.
baba, wild garlic cream, lemongrass oil
Bufflonne mozzarella
22.
hummus, cucumber, marinated grapes
Tempura zucchini flowers
16.
crab oil emulsion
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.
peach, habanada, duck skin
Lobster cavatellis
32.
maítake, asparagus, tarragon
Duck Goulu, St-Apollinaire
29.
beet, pesto, honey, juniper
Dominic’s lamb, Roxton Falls
33.
fiddlehead, cherry tomato, wild garlic
Seal fritter, Îles-de-la-madeleine
16.
cucumber, cilantro, dill
Desserts
Crème brûlée 100% maple syrup
12.
maple syrup whisky, roasted buckwheat
Madeleine style cake
14.
rhubarb, cream cheese mousse, meringue, marigold
Buckwheat pizzelle
14.
verbena diplomat cream, pear Beauté Flamande, 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 🙂