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.

Download the dinner menu

Download the lunch menu

Download the breakfast menu

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, extra virgin 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, jerusulem 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, feta, paprika, almonds, puffed quinoa – 16
  • double cooked baby kipflers, zaatar salt, herb aioli – 14
  • crispy cauliflower, almond tarator, roast almonds, green raisins, pomegranate, chilli – 20

DINNER BANQUET MENU 60 PP

  • marinated olives- spiced nuts- tayim pickles
  • tayim hummus with house made bread tayim felafel – tahini – labne – morrocan tomatoes
  • pulled goat meat cigar, ras el hanout, manchego, herb tahini
  • Select from the following mains:
  • grilled rainbow trout, preserved lemon chermoula cream, hazelnut dukkah
  • OR
  • lamb shoulder with white bean lemon chermoula cream, tahini, tatbila, puffed freekeh
  • tomatoes, cucumber, baby gem, radish, pomegranate, feta
  • double cooked baby kipflers, za’atar salt, herb aioli
  • baklava

DESSERT MENU + AFTERS

  • DESSERT
  • Baklava (pair) - filo pastry, pistachio, syrup 9
  • Dark chocolate mahlabi- pomegranate, berries, peanuts, coconut 16
  • Kanafeh- baked goat cheese, crispy kataafi, lemon verbena syrup, pistachio 18
  • AFTERS
  • Kefraya Arak 12
  • Fernet Branca 12
  • Bremerton Mistelle Fort, Chardonnay 10
  • Bedouin's Espresso- Kefarya Arak, spiced rum, coffee liqueur, coffee, cinnamon and toasted cardamom 20

SET LUNCH MENU $45PP

  • Your choice of two mezze from:
  • Hummus, tahini, labne, moroccan tomatoes, fresh falafel or babaganush
  • All dips served with house made pita bread and pickles
  • One choice of mains:
  • Rainbow trout fillet with preserved lemon chermulla
  • Confit chicken leg with spiced lentils
  • Wagyu minute steak with charred eggplant and roast bullhorn pepper
  • Crispy cauliflower with almond tarator, green raisins and pomegranate
  • Select either the Collaborators Shiraz or the Tar & Roses Pinot Grigio
  • Additional Items
  • Tomatoes, cucumber, baby gem, radish, pomegranate, feta 15
  • Seasonal greens, filfel chuma, feta, paprika, almonds, puffed quinoa 16
  • Double cooked baby kipflers, zaatar salt, herb aioli 15
  • Baklava 5
Please feel free to speak to a member of staff about FOOD ALLERGENS and INTOLERANCES.
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