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 lundi au dimanche — dès 17h30

 

Adresse

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

Réservations par téléphone
+1 514 525.3443

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.

Maritime oysters
19 . 38.
Légumes / Végétarien
White beet soup
11.
maitake, sumac, salsify oil, fried bread
Carrot, Coop Pied de Céleri
14.
fried corn, sunflower seeds oil, vegetables molasses, immature grape
Chicory from Cadet-Roussel farm
15.
wild rice, pear (beauté flamande), hazelnut from Ontario
Squash gnudis
18.
Louis d'Or, kale, lion’s mane mushroom
"Overcooked" red beets tartlet
18.
celeriac emulsion, seaweed from Gaspésie
Marie-Anne oyster mushrooms from 400 Pieds
23.
naked oat, smoked cabbage, fennel, yeast
Baguette bread, Première Moisson
3
Viande / Poisson
Beef tartar
23.
pepper, kohlrabi, potato chips
Pan-fried scallops, New-Brunswick
26.
peach from Ontario, lemongrass, duck fat
Artic char crudo, Opercule Montreal
24.
tofu parmesan, lemongrass oil
Seal from Îles-de-la-madeleine
24.
plum emulsion, cucumber, koji
Braised deer cavatellis, St-Elzéar
27.
parsnip mousse, nettle
Duck Goulu, St-Apollinaire
29.
creamed leak, white turnip, onion ring breadcrumb
Dominic’s lamb, Roxton-Falls
32.
roasted sunchoke, marinated rutabaga, black garlic sauce
Walleye from Ontario
28.
bouillabaisse, fresh cream, potato
Desserts
Crème brûlée 100% maple
12.
Coureur des Bois, roasted buckwheat
Fried bread pudding
14.
black apple caramel, stout ice cream
Koji cake
14.
diplomat cream, sunflower praline, plum, St. Lawrence fleur de sel
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
Matthew Babin
William Anglehart
Alexis Ramos
Noé Lainesse (Chef)

Service:
Sara Camila Gratton-Munoz
Maxim Fortin
Marie Myre
Dominic Fournier
Charmilie Renald
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 🙂