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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Thursday to Saturday 6pm to 8:30pm

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


    • 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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