Menu
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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.

Lunch Tuesday to Sunday : 12:00pm - 3:00pm
Dinner Tuesday to Thursday : 5:00pm - 10:00pm
Dinner Friday and Saturday: 5:00pm - Late
Dinner Sunday - 5:00pm - 9:00pm

Restaurant & Bar Menu

SMALL

  • spiced nuts – almonds, cashews, macadamia nuts, spices - $5
  • marinated olives – assorted olives, EV olive oil, spices, lemon, chilli – $4.5
  • tayim pickles – seasonal pickled vegetables – $4.5
  • tayim hummus – slow cooked chickpeas, house made bread, tayim pickles – $16
  • stuffed lebanese zucchini – calasparra rice, morrocan tomatoes, sheep yoghurt, pine nuts – $18
  • smoked tuna – tahini, ruby grapefruit, coriander, chilli – $24
  • braised octopus – chraime sauce, chickpea pancake, herbs – $22
  • pulled goat cigar – ras el hanout spices, manchego, herb tahini – $14
  • lamb kofta – pine nuts, baharat spices (pairs) – $15
  • tayim plate (for two) – felafel, tahini, hummus, moroccan tomatoes, labneh, olives, pickles, bread – $32

LARGE

  • fire roasted eggplant – tahini, fermented chilli, kalamata olives, seed crackers – $23
  • grilled yamba prawns – house smoked lamb bacon, chilli, harissa, white butter sauce – $42
  • grilled rainbow trout – preserved lemon chermoula, chermoula cream, hazelnut dukkah – $38
  • corn fed chicken leg confit – spiced lentils, jersulem artichoke, quince, jus – $36
  • lamb shoulder with white bean musabbaha – white beans, tahini, tatbila, puffed freekeh – $45
  • wagyu shish kebab, tajima wagyu MB +6 (200gm), charred eggplant, roast bull horn pepper and vegetables – $41

GARDEN

  • tomatoes, cucumber, baby jam, radish, pomegranate, feta – $15
  • seasonal greens, filfel chuma, fetta, paprika, almonds, puffed quinoa – $16
  • double cooked baby kiplfers, zaatar salt, herb aoli – $14
  • crispy cauliflower, almond tarator, roast almonds, green raisins, pomegranate, chilli – $20
Please feel free to speak to a member of staff about FOOD ALLERGENS and INTOLERANCES.
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