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 Wine List


Tuesday to Saturday 6pm to 10pm
Closed on Sundays & Mondays

Tuesday-Wednesday: From 6PM
Thursday-Friday: From 4PM
Saturday: From 12PM

Restaurant & Bar Menu

2 course meal $65 pp | 3 course meal $79 pp

    SMALL (choose from)

    • Sugar, salt and seven spice cured wild kingfish Labneh, apple and chilli
    • Eggplant, chermoula, tahini , bulgar, green raisin and pine nut salatasi
    • Kreplach of chicken hawaij, chicken broth, Braised daikon, sesame
    • Yamba prawns, katafi, chopped muhmarra, Sheep yoghurt

    LARGE (choose from)

    • Tajima beef cheek T’fina Pkaila , charred eggplant, sweet and sour magreb carrot, Urfa biber
    • North Queensland Mulloway baked in Vine leaf, freekeh, chersi, verjus
    • Cauliflower, almond tarator, roast almonds, green raisins, pomegranate, chili
    • 18 hours lamb shoulder on the bone, white bean masabacha, tahini, tatbila, puffed freekeh

    DESSERT (choose from)

    • Pistachio and olive oil cake, rhubarb, arak kogel mogel
    • Tetouan Sephardi steamed crème, caramel, meringue

    NISH NUSH (snack)

    • Marinated olives, spice, preserved lemon, chilli 6
    • Falafel , tahini, pickle 8
    • Hummus, tahini, tatbila, pita 15
    • Selection of dips - hummus, matbucha, babaganoush, labneh, muhammar, tahini served with pita and pickles 20

    AL HA’ESH ( From the fire)

    • Lamb kofta 2 skewers, Zaalouk, pickles 15
    • Swordfish 2 skewers, ras el hanout, molasses, chrain 16
    • Pargyot of chicken thigh 2 skewers, date and honey marinade, yoghurt tahini 15
    Please feel free to speak to a member of staff about FOOD ALLERGENS and INTOLERANCES.
    Book A Table