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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 Tomatoes & New Potatoes £22.50 Slow Roasted Kid Rosemary & Thyme Roasted New Potatoes, Root Vegetables & 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


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 ÂŁ2.00) 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

About Thyme  

About Thyme