about thyme
DESCRIPTION
About ThymeTRANSCRIPT
From: The Metro - 07/09/2010:
"About Thyme is proper good... the kitchen has been staffed with some real, grown-up talent. A real find. Plenty of effort is being put in at this eatery, with reports of 'very good' & 'friendly' service & an undeniably appealing three-course lunch menu. Outside the frontage is quaint & purple, but inside there’s an impressive sense of space with plenty of cosy corners for those wanting an intimate meal."
Specials
STARTERS
Octopus Galician Style On Potatoes with Smoked Sweet Paprika & Olive Oil
£10.50
Fish Carpaccio Slices of Salmon, Tuna & Cod with Caper, Lemon, Olive Oil
£10.50
Seared Foie Gras With a Fried Duck Egg, Pedro Xinenez Reduction & Glass
Moscatel de la Marina
£14.50
MAINS COURSES
Roasted Halibut Served with Pak Choi, Baby Carrots & Roasted Cherry Toma-
toes & New Potatoes
£22.50
Slow Roasted Kid Rosemary & Thyme Roasted New Potatoes, Root Vegeta-
bles & Picada Sauce
£24.50
THYME FOR A BITE! A £1.50 Cover Charge Applies Minimum £15 Per Dinner
CHEF’S SALAD £7.50
Mixed Herb & leaf, Avocado, Asparagus, Crispy Tofu
EGGS FLORENTINE £8.50
Leaf Spinach, Green Asparagus, Hollandaise Sauce
PIQUILLO PEPPERS £8.50
Stuffed with Wild Mushrooms and Goat’s Cheese
CHEESE BOARD £9.50
With Walnut Bread, Biscuits, Grapes & Quince
COURGETTE FLOWERS £9.50
In Beetroot Tempura Stuffed with Buffalo Mozzarella
FISH CARPACCIO £10.50
Tuna, Cod & Salmon with Caper Berries, Lemon
A 12.5% SERVICE CHARGE WILL BE ADDED TO YOUR BILL WHICH IS SHARED AMONGST THE FLOOR STAFF
GRAVAD LAX £8.50
Beetroot Cured, with Pickle Cucumber & Sweet Mustard
SAUTEED PRAWNS £9.50
With Virgin Olive Oil, Chilli & Garlic, Piri Piri Sauce
EGGS ROYALE £ 9.50
Muffin, Hollandaise, Asparagus, Smoked Salmon
GALICIAN OCTOPUS £10.50
On Potatoes, Salt, Smoked Paprika & Virgin Olive Oil
SCALLOPS & BLACK PUDDING £11.50
Seared, with Olive Oil, Ginger and Lemon Dressing
BABY SQUID £7.50
Fried, in Virgin Olive Oil and Served with an Ali Oli
BEEF FILLET CARPACCIO £9.50
Virgin Olive Oil, Lemon & Parmesan Cheese
HAND CARVED SERRANO HAM £8.50
Served with Fresh Melon
IBERIAN MEAT PLATTER £11.50
Selection of Ham, Lomo, Chorizo, Salchichon
JAMON IBERICO BELLOTA £18.50
Toasted Country Bread, Chopped Tomatoes
SEARED FOIE GRAS £14.50
Fried Duck Egg, Balsamic Reduction
BLACK PUDDING & QUAIL EGGS £8.50
Burgos Black Pudding Topped with Quail Eggs
SNAILS DOZEN £9.50
Baked in Garlic, Brandy, Parsley & Pernod Butter
LAMB KIDNEYS £8.50
Sautéed with Olive oil, Pedro Ximenez, Bruschetta
PUDDINGS £6.00
Santiago Torte with Vanilla Ice Cream
Dark Chocolate Fondant & Vanilla Pod Ice Cream
Citrus Cheesecake with Summer Fruit Compote
Apple & Berry Crumble Served with Cream
Pear Poached in Red Wine Served with Syrup
Anis Pancakes Filled Chantilly Cream & Berries
Vanilla Pod Ice Cream with Dark Chocolate Sauce
Bailey’s & Espresso Creme Brulee
MAIN COURSES Main Courses Are Garnished with Vegetables & Potatoes
RISOTTO 14.50
Selection of Wild Mushrooms with Shaved Pecorino and Basil Pesto
SEAFOOD RISOTTO 17.50
Clams, Rope Mussels, Cockles, Prawns and Saffron
BAKED FILLET OF SEA BASS 15.50
In a Bed of Panadera Potatoes, with Coconut Milk, and French Beans
BAKED COD LOIN 18.50
With Steamed New Potatoes, Cherry Tomato, Pak Choi & Baby Carrots
BARBARY DUCK’S BREAST 16.50
With Onion & Potato Rosti, Braised Red Cabbage & Red Currant Jus
CORN FED CHICKEN BREAST 14.50
Stuffed with Ricotta & Spinach, Roasted Potatoes, & French Beans
WILD RABBIT &JUDION BEANS RAGOUT 16.50
Served With Sauteed Potatoes, Green Asparagus
PAN ROASTED VEAL CHOP 18.50
Dauphinoise Potatoes, Spinach, Cream Brandy & Mushroom Sauce
PAN FRIED CALVES LIVER 16.50
with Mashed Potato, Green Vegetables and Grilled Smoked Pancetta
BRAISED LAMB SHANK 16.50
With Steamed Vegetables, Roasted New Potatoes, Rosemary Jus
FILLET STEAK 25.50
With Chips, Grilled Tomato, Field Mushrooms & Sauce Bearnaise
SIDE SALADS ( As Starters Add £2.00) 5.50
Rocket &Parmesan or Mixed Herb & Leaf or Tomato & Shallot
SET MENU £18 STARTER FROM
French Onion Soup
Topped with a Cheddar Crouton
Grilled Goat’s Cheese
On a Bed of Grilled Mediterranean Vegetables
Warm Quail in Escaveche
With Shallots, Carrots, Garlic and Peppercorns
Sauteed Lamb’s Kidneys
Pedro Ximenez Sauce & Tomato Bruschetta
Ducks Liver Parfait
With Toasted Brioche & Organic Quince
Beef Fillet Carpaccio
On Rocket with Shaved Pecorino & Virgin Olive Oil
Beetroot Cured Gravad Lax
Served with pickle cucumber and sweet Dijon mustard sauce
Fried Baby Squid
Served with Ali Oli Dip
Rib Eye Steak
Served with Chips, Oyster Mushrooms & Bearnaise Sauce
Chicken Breast
Stuffed with Spinach & Ricotta Served with Roasted New Potatoes, French Beans
MAIN COURSE FROM
Wild Mushroom Risotto
With Shaved Parmesan & Fresh Basil Pesto
Fillet of Wild Sea Bass
Wrapped in a Banana Leaf on Panadera Potatoes Topped with Coconut
Milk
Pan Fried Salmon Steak
Served On a Bed of Nicoise Salad
Crispy Duck Confit,
Roasted Bierzo chorizo and mixed leaf salad
Pan Fried Calves Liver
Served with Creamed Mash and Grilled Pancetta
Braised Pork Belly
Served with Roasted New Potatoes, Green Vegetables, Thai Herbs Jus