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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.  

 

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Restaurant currently closed for dining

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
  • housemade taramasalata – vegetable crudites, pickles, bread – 16
  • stuffed lebanese zucchini – calasparra rice, morrocan tomatoes, sheep yoghurt, pine nuts – 18
  • chickpea galette – summer vegetables, goat cheese, paprika almonds – 16
  • red snapper – lime, yellow tomatoes, arak, dehydrated yoghurt, chilli – 22
  • braised octopus – chraime sauce, chickpea pancake, herbs – 22
  • lamb kofta – pine nuts, baharat spices, burnt vegetable zaalouk – 17
  • tayim plate (for two) – falafel, tahini, hummus, moroccan tomatoes, labneh, olives, pickles, bread – 35

LARGE

  • fire roasted eggplant – tahini, fermented chilli, kalamata olives, seed crackers – 23
  • grilled yamba prawns – house smoked lamb bacon, chilli, harissa, white butter sauce – 44
  • grilled rainbow trout – preserved lemon chermoula, chermoula cream, hazelnut dukkah – 40
  • confit corn fed chicken maryland – israeli couscous, grapes, pickled green almonds – 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 – 45

GARDEN

  • tomatoes, cucumber, baby jam, radish, pomegranate, feta – 15
  • duck fat potatoes, taramasalata, bottarga, chive – 14
  • crispy cauliflower, almond tarator, roast almonds, green raisins, pomegranate, chilli – 20

DINNER BANQUET MENU 60 PP (MIN 2) *

  • marinated olives- spiced nuts- tayim pickles
  • tayim hummus with house made bread tayim felafel – tahini – labne – morrocan tomatoes
  • red snapper with lime, yellow tomatoes, arak, dehydrated yoghurt, chilli
  • 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
  • duck fat potatoes, taramasalata, bottarga, chive
  • baklava
  • *No further discounts apply.

DESSERT MENU + AFTERS

  • DESSERT
  • Coconut mahlabi – summer fruits, pomegranate syrup, peanuts, coconut 16
  • Kanafeh – baked goat cheese, crispy kataafi, lemon verbena syrup, pistachio 18
  • Hazelnut mocha sponge – halva mousse, torched fig, turkish coffee, granita 17
  • Baklava (pair) – filo pastry, pistachio, syrup 9
  • AFTERS
  • Kefraya Arak 12
  • Fernet Branca 12
  • Bremerton Mistelle Fort, Chardonnay 10
  • Espresso Martini – Ketel One Vodka, Kahlua and espresso 20

SET LUNCH MENU 39PP (Tuesday to Friday ONLY, for groups up to 7)

  • 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 corn fed chicken maryland
  • Wagyu minute steak with charred eggplant and roast bullhorn pepper
  • Crispy cauliflower with almond tarator, green raisins and pomegranate
  • Select either the Legacy Sauvignon Blanc or Legacy Shiraz
  • Additional Items
  • Tomatoes, cucumber, baby gem, radish, pomegranate, feta 15
  • Duck fat potatoes, taramasalata, bottarga, chive 14
  • Baklava 5
  • *Please note, no further discounts apply to our Set Lunch Menu.
Please feel free to speak to a member of staff about FOOD ALLERGENS and INTOLERANCES.
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