Tuesday to Saturday 6pm to 10pm
Closed on Sundays & Mondays
TERRACE BY TAYIM
Tuesday-Wednesday: From 6PM
Thursday-Friday: From 4PM
Saturday: From 12PM
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
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.
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