Thursday to Saturday 6pm to 8:30pm
Restaurant Bar
Tayim fuses Middle Eastern cuisine with sustainable Australian produce. The menu, designed by Head Chef Ran Kimelfeld, showcases the region’s most flavoursome dishes – focusing on bold, exotic share plates. Located within the historic Harbour Rocks Hotel, Tayim’s stunning sandstone interiors blend the rich cultures of the Middle-East, and the heritage features of the building, within a modern and contemporary space. Read our COVID-19 Commitment here.
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Restaurant & Bar Menu
2 course meal + side $60 or 3 course meal + side $75
SMALL (choose from)
- Tayim hummus, tahini, shawarma spice mushrooms and tatbila with house made pita bread (vegan)
- Crispy eggplant, labne, zaatar, pine nuts, basil oil (vegetarian)
- Stuffed cabbage, lamb mince, ras el hanout, bulgur wheat, tomato capsicum sauce, sheep yoghurt
- Seafood haraime, mussels, calamari, prawn in spicy north African sauce, fried bread
LARGE (choose from)
- Cauliflower, almond tarator, roast almonds, green raisins, pomegranate, chilli
- 18 hours lamb shoulder on the bone, white bean masabacha, tahini, tatbila, puffed freekeh
- Tajima Wagyu beef cheek MBS 6+, burnt eggplant puree, confit lebanese zucchini
- Ocean trout fillet, chermoula cream, hazelnut dukkah, sumac
SIDES (choose one to share between two)
- Israeli salad, tomatoes, cucumber, baby gem, radish, pomegranate, feta (vegan option available)
- Baby potatoes, zaatar, olive oil, labne (vegan option available)
DESSERT (choose from)
- Coconut malabi, pomegranate syrup, salted peanuts (vegan)
- Baked goat and ricotta cheesecake, kataifi, poached rhubarb, saffron
- House made baklava, pistachio ice cream
ADD ON A SNACK
- Fresh falafel with house made tahini 8
- Smoked ruby tuna, labne, avocado, chilli 12
- Crispy Hawkesbury River calamari, seven spice, yogurt tahini, harissa 17
Please feel free to speak to a member of staff about FOOD ALLERGENS and INTOLERANCES.
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