• (090) 647 8850
  • info@thymerestaurant.ie
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  • (090) 647 8850
  • info@thymerestaurant.ie
Facebook
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Dinner Menu

23rd September 2020

Sourdough Bread, Chicken and Lemon Thyme  Butter

*******

Glazed Horan’s Ham Hock, Celeriac Velouté, Crispy Free Range Egg, Pigs on the Green Pancetta Vinaigrette

or

Seared Kilkeel Scallops, Smoked Scallop Roe Emulsion, Kate’s Courgettes, Gubeen Chorizo

or

Ronan’s Free Range Chicken Terrine, Herb Emulsion, Pickled Vegetables, Organic Orla Potato Salad

*******

Johnstone Dry Aged Loin of Beef and Crispy Cheek, Smoked Gubeen Cheese, Roast Onion, Kate’s Chard

or

Eamon’s Wild Venison, Sauce Grand Veneur, Parsnip, Pickled Walnut, Tony’s Cavolo Nero

or

Roast Monkfish, Tony’s Romanesco, Roast Cauliflower,

Almond, Caper and Golden Raisin Vinaigrette

or

Pigs on the Green Free Range Pork Loin and Crispy Belly, Shiitake Mushroom,

 David’s Sweetcorn and Kate’s Baby Leek

 

*******

70% Chocolate Ganache, Bell Lane Coffee Ice Cream, Milk Purée, Roast Hazelnut

or

Caramel Poached Clementine Cheesecake with Orange Sorbet

or

Young Buck Cheese Mousse, Onion Chutney,

Nigella Seed Crackers

€55

Value Menu

23rd September 2020

Sourdough Bread, Fergus’s Pancetta and Scallion Butter

*******

Galway Goat Farm Cheese, Kate’s Tomatoes, Basil, Black Garlic Filo

or

Slow Cooked Gillivans Lamb Breast, Curried Chickpea, Pickled Onion and Coriander Salad, Velvet Cloud Sheeps Yoghurt

*******

Pigs on the Green Free Range Pork Belly, Kate’s Huauzontle and Beets,

Hoi Sin

or

 Roast Cod, Scampi, Kate’s Beans and Dill, Pickled Organic Mussels

    or

Pithivier of Audrey’s Uchi Chi Kuri Squash, Pickled Onion, Mossfield Cheese and Mushroom

*******

Roast Pear, Almond Parfait, 70% Chocolate and Amaretto Mousse

or

Carrot Cake, Sheeps Yoghurt Ice Cream, Raisin Purée, Candied Walnut

€35

Sunday Lunch Menu

23rd September 2020

    Glazed Horan’s Ham Hock, Celeriac Velouté, Crispy Free Range Hens Egg, Pancetta Vinaigrette €9

Galway Goat Farm Cheese, Kate’s Tomato and Basil, Black Garlic Filo €9

Ronan’s Free Range Chicken Terrine, Herb Emulsion, Pickled Vegetables, Organic Orla Potato Salad €9

Slow Cooked Gillivan’s Lamb Breast, Curried Chickpea, Pickled Onion and Coriander, Sheeps Yoghurt €9

Salted Hake and Leek Fiscakes, Warm Tartare Sauce €10

David’s Sweetcorn and Fergus’ Chorizo Soup €7

*******.

Roast Ribeye of Gillivan’s Dry Aged Beef, Yorkshire Pudding, Roast Onion and Thyme Purée €25

        Free Range Pigs on the Green Pork Belly, Kate’s Beets and Huauzontle, Hoi Sin €20

        Grilled Brill, Verjus Sauce, Grapes, Tarragon €25  

        Gillivan’s Lamb Shoulder, Gnocchi, Smoked Aubergine, Lough Boora Organic Chard €22

        Roast Hake, Scampi, Pea and Dill Velouté, Organic Pickled Mussels €22

        Duck Confit, Parsnip, Pickled Walnut, Lough Boora Cavolo Nero €20    

        Audrey’s Uchi Chi Kuri Squash and Mushroom Pithivier, Mossfield Organic Cheese Sauce €18

*******

70% Chocolate Ganache, Bell Lane Coffee Ice Cream, Milk Purée, Hazelnuts €8

Sticky Toffee Pudding, Burnt Apple, Popcorn Ice Cream €7.50

Roast Pear, Almond Parfait, Chocolate and Amaretto Mousse €7.50

Caramel Poached Clementine Cheesecake, Orange Curd, Orange Sorbet €7.50

Young Buck Cheese Mousse, Onion Cutney, Nigella Seed Crackers €7.50

Candles flicker in the windows of this welcoming restaurant set by the river. It’s run by a passionate chef-owner and his bright, friendly team, and is a real hit with the locals. Regional ingredients feature in good value dishes which are carefully cooked and full of natural flavours.
MICHELIN Guide
MICHELIN Guide
Superstar chef Gary O’Hanlon has described John Coffey, of Thyme Restaurant, as “the most underappreciated chef in the country.” But, in the year just passed, it seems the acclaim Mr Coffey deserves has come his way: media attention; bib gourmands; an overnight sensation, after only a dozen years in business.
John and Sally McKennas' Guides
John and Sally McKennas' Guidesguides.ie
Lunch at Thyme was really superb value given just how well we’d eaten, and the effort that had gone in to sourcing really excellent ingredients from Irish suppliers.
Business Post
Business Post
Once the starter came out I just knew ... Read the full review
Independent.ie
Independent.ie
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