One counter, one pot, one board
Herb-led cooking from a single stall
Thyme Works is a small hawker kitchen. We pick a handful of dishes each day, build them on long-simmered stock and fresh-cut herbs, and hand them straight across the counter.
How the day cooks
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- Early
- Broth and rice porridge
The stock goes on before the shutters do. Thin noodles, soft eggs, plenty of coriander.
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- Midday
- Plates off the board
Four or five dishes, written up fresh each morning and cooked to order in small batches.
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- Evening
- Charcoal and greens
The grill takes over. Skewers, blistered vegetables and whatever herbs are left on the bench.
The kitchen
A short menu, cut and cooked the same morning
Thyme Works started as a two-burner stall with a herb box bolted to the side. That is still roughly the setup. Keeping the board short is what lets us prep by hand — stems stripped, aromatics pounded, stock skimmed — instead of reheating trays.
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Stock first
Every savoury dish starts from one pot that simmers through the day and gets topped up, never dumped.
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Herbs by the bunch
Thyme, coriander, mint and spring onion are cut to order so the green on your plate still smells like something.
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Cooked in small batches
Nothing sits under a lamp. If a dish runs out, it comes off the board for the day.
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Swaps on request
Most plates can go meat-free or chilli-free. Ask at the counter and we will rebuild it.
Today's board
What is going out of the stall right now
Written up each morning and cooked until it runs out. Prices are per portion, eat in or wrapped for the walk home.
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Herb grain bowl
$11
Warm grains, charred seasonal vegetables, soft egg and a thyme-heavy green dressing.
Meat-free
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Stall noodles
$12
Wide noodles pulled through the day's stock with garlic chives, pepper and crisp shallot.
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Charcoal plate
$14
Two skewers off the evening grill with rice, pickles and a spoon of chilli oil on the side.
From 5pm
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Counter greens
$6
Whatever leaf came in that morning, blanched, dressed with sesame and a squeeze of lime.
Side
Dishes rotate with what the market has. The board at the stall is always the final word.
At the counter
Three steps and you are eating
No tickets, no app, no queue system. Service runs the way a stall should.
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Read the board
The chalk board above the pass lists what is cooking and what has already sold out.
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Order at the pass
Tell us the dish and any swaps. Most plates are built in front of you in a few minutes.
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Eat in or carry out
Take a stool at the ledge, or we will wrap it so the herbs stay on top and the broth stays in.
Tray enquiry
Feeding a group? Let us plan the trays
For office lunches, family gatherings and small events we cook to order in trays rather than portions. Send the date and headcount and we will come back with a short menu and a quote.
- Trays start at eight portions and scale in eights.
- We build each order around the board, so expect herb-led, freshly cooked dishes.
- Meat-free, chilli-free and no-shellfish versions of most trays are straightforward.
- Collection from the stall keeps everything hottest; we will tell you the best window.
Good to know
Questions we get across the counter
How much notice do trays need?
A few days is comfortable for most orders, and a little longer for anything over twenty-four portions, since we prep trays alongside normal service. Send the date anyway — if it is tight we will say so straight away.
Can dishes be made without meat or chilli?
Yes for most of the board. The stock is the one thing we cannot swap mid-service, so if you need a fully vegetarian tray, mention it in your enquiry and we will build that batch separately.
Do you run out of dishes?
Often, and on purpose. Everything is cooked in small batches, so a popular plate can come off the board well before close. Earlier in each daypart is your best chance at the full board.
What happens with tray collection and returns?
Trays are packed hot at the stall with lids and serving spoons. Bring the trays back whenever you are next passing — there is a crate by the counter for them.