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
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.
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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