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 $60 pp | 3 course meal $75 pp
SNACKS
- Sydney rock oysters, harra dressing (min 3) +4.50 per piece
- Marinated assorted olives, extra virgin olive oil, spices, lemon, chili +6
- Fresh falafel with house made tahini +8
- Tayim hummus, tahini, tatbila, house made pita bread +15
SMALL (choose from)
- Charred eggplant, tahini, pine nuts, puffed rice, kumquats
- Stuffed Hawkesbury river calamari, bulgur wheat, seafood haraime
- Mooloolaba yellow fin tuna, harissa labne, shark bay scampi caviar, seeded cracker
- Stuffed cabbage, lamb mince, ras el hanout, bulgur wheat, tomato capsicum sauce, sheep yogurt
LARGE (choose from)
- Cauliflower, almond tarator, roast almonds, green raisins, pomegranate, chili
- Rainbow trout fillet, chermoula cream, hazelnut dukkah, millet
- Spatchcock masahan, spiced bread, onion gravy, date and fig
- 18 hours lamb shoulder on the bone, white bean masabacha, tahini, tatbila, puffed freekeh
SIDES (choose one to share between two)
- Israeli salad, tomatoes, cucumber, baby gem, radish, pomegranate, feta
- Baby potatoes, zaatar, chili, toum
DESSERT (choose from)
- Coconut - lime malabi, macerated strawberries, lemon sorbet
- Baked goat and ricotta cheesecake, kataifi, poached rhubarb, saffron
- Burnt rose creme, kataifi, mandarin
- House made baklava, pistachio ice cream
Please feel free to speak to a member of staff about FOOD ALLERGENS and INTOLERANCES.
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