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