Restaurant Bar

Tayim fuses Middle Eastern cuisine with sustainable Australian produce. The menu, designed by Head Chef Leron Ben Avraham, 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 Group Menu

Download the Wine List


Tuesday to Saturday 5:30pm to 10pm
Closed on Sundays & Mondays


Friday: From 4pm
Saturday: From 3pm

Restaurant & Bar Menu

Nish Nush

  • Harissa pickles
  • Marinated olives, cured lemon
  • Chilli trio
  • Hummus musabaha, zhoug
  • Babaganoush, tatbila
  • Labneh, radish, confit garlic

A Stroll Through Jerusalem

  • Pita
  • Frena Bread
  • Cauliflower, Aleppo pepper, lemon zest (Veg, GF)
  • Cod carpaccio, yoghurt, pistachio, ginger (GF)
  • Roast beef, tahini, grilled onion
  • Fish "meorav", tahini, zhoug (GF)
  • Falafel plate, hummus, sauerkraut, zhoug

Grill Tayim

  • Quail, tatbila, shallots, coriander, watercress
  • Lamb ribs, Aleppo pepper, parsley
  • Rump wagyu, chermoula
  • Lamb Arais, zhoug, tomato, tahini
  • Chicken hearts, caramelized onion, parsley

A Busy Day At Shuk Karmel

  • Chat potatoes, harissa, toum, parsley
  • Salanova lettuce & Nectarine, cashew, coriander, shallots (GF)
  • Zucchini, butter beans, parsley, hawayej
  • Baby fennel, harissa
  • Baked eggplant, matbukha
  • Haloumi, bull horn pepper, olives

Something Sweet

  • Amaretto Malabi, toasted coconut, almonds, strawberries
  • Ricotta Knafe, cardamom syrup, Syrian pistachios
  • Silan Basbousa, walnuts, pistachio ice cream

  • Sample Menu Only, Subject to change
Please feel free to speak to a member of staff about FOOD ALLERGENS and INTOLERANCES.
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