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Tayim Restaurant & Bar

Tuesday to Saturday 5:30pm to 10pm
Closed on Sunday & Monday

Terrace by Tayim

Friday: From 4pm
Saturday: From 3pm

Menus

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.

Download Dinner Menu
Download Group Menu
Download Terrace by Tayim Menu
Download Wine List


Restaurant & Bar Menu

Nish Nush - Snacks

  • Harissa pickles (gf,v)
  • Warm marinated olives, w' cured lemon (gf,v)
  • Chilli trio - Shifka, green confit, fresh cayenne (gf,v)
  • Pita bread (2) (v)
  • Hummus w' msabbaha, zhoug (gf,v)
  • Babaganoush w' tatbila (gf,v)
  • Smoked Moroccan carrot dip w' Aleppo pepper (gf,v)

T'salahot K'tanot - Small Plates

  • Za'atar frena bread, w' confit garlic, harissa pickles (v)
  • Cauliflower chips w' Sweet harissa, natural yoghurt (vg)
  • Grilled haloumi w' guava sauce, dukkah (gf,vg)
  • Kingfish carpaccio w' labneh, pistachio, ginger (gf)
  • Fish cigar w' cardamon & dried apricot sauce, silan, pistachio (df)
  • Falafel plate w' hummus, sauerkraut, zhoug, pita (gfo,v)

Me H'aesh - From The Fire

  • Lamb kofta w' mashwia, tahini, shifka, laffa (gfo, df)
  • Chicken shawarma skewer w' tatbila (gf,df)
  • Red Snapper fillet w' parsnip puree, chermoula carrot, spinach (gf)
  • Beef cheek tagine w' Jerusalem artichoke, apricot, anise (gf,df)

Tari Me H'a Shuk - Fresh From The Market

  • Chat potatoes w' harissa, toum, parsley (gfo,v)
  • Salanova & carambola salad w' almond, coriander, shallots (gf,v)
  • Roasted pumpkin w' feta, dukkah
  • Baked eggplant w' matbukha, chimichurri (gf,v)

Metukim - Something Sweet

  • Rosewater malabi w' coconut, almonds, raspberry syrup (gf,v)
  • Ricotta knafeh w' cardamom syrup, Syrian pistachios
  • Silan basbousa w' orange segment, yoghurt icecream

Just for Kids

  • Panko crumbed schnitzel w' chips, tomato sauce

Menu subject to change*

    Please feel free to speak to a member of staff about FOOD ALLERGENS and INTOLERANCES.
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