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!

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

Heures d’ouverture

Ouvert
du mercredi 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 three per person.

Maritime oysters
19 . 38.
Légumes / Végétarien
Sunchoke cream
12.
shiitake, onion, sumac, fried bread
Wild rice, Cree Nation, Saskatchewan
14.
yellow beets, shiso
Squash gnudis
17.
Louis d'Or, spinach
Mozzarella de bufflonne
17.
smoked cauliflower, plum emulsion, basil
Maitake tartlet
21.
yellow peas emulsion, corn, marinated celery, espelette pepper
Marie-Anne oyster mushrooms from 400 Pieds
23.
robin koginut squash, lentils, verbena, pumpkin seeds from l'Odysée
Baguette bread, Première Moisson
3
Viande / Poisson
Pasture highland beef tartar, Lotbinière
23.
pear, shallots, ginger mayo, fried tile
Northern shrimps, Matane
20.
Qc yuzu, buttermilk, marinated fenel, smoked onion powder, lemongrass oil
Fried smelt from New-Brunswick
15.
lemon geranium mayo
Pan-fried scallops, New-Brunswick
25.
white turnip, lobster bisque, marinated rose, pickle chips
Seal from Îles-de-la-madeleine
28.
ginger, koji, bok choy
Duck Goulu, St-Apollinaire
29.
white beet, fried onion, cranberry sauce
Dominic's lamb, Roxton-Falls
30.
sunchoke, white turnip, cabbage, black garlic sauce
Artir char from Gaspésie
26.
fingerling potato, perfect egg yolk, fermented rhubarb cream
Desserts
Crème brûlée 100% maple
12.
Spiced squash tartlet, corn whipped cream, marinated currant
14.
Fried bread pudding, salted caramel, stout ice cream
14.
Koji cake, diplomat cream, sunflower praline, cranberry purée, St. Lawrence fleur de sel
14.
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
Jonathan Roche
William Anglehart
Noé Lainesse

Service:
Sara Camila Gratton-Munoz
Maxim Fortin
Marie Myre
Marie-Laurence Falardeau
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 🙂