The Rocks' newest restaurant Tayim combines modern and traditional Middle Eastern cuisine. Tayim’s stunning sandstone interiors blend the rich cultures of the Middle East and the heritage features of the building to create a unique dining experience.
The Middle-Eastern inspired menu, designed by Head Chef Ran Kimelfeld (former Head Chef, Nour), showcases the region’s most flavoursome dishes; focusing on bold, exotic share plates cooked using traditional methods on the open grill. Signatures include, grilled sardine Shaksuka, summer mushroom Borekas and grilled chicken Masahan. Blending locally sourced produce with fruits, herbs and spices sourced from the transcontinental region, the menu features revived adaptations of time-honoured dishes, such as, roasted figs paired with radicchio, goats cheese and chardonnay dressing, and semolina rose pudding accompanied with pistachio meringue and summer berries.
Tayim's wine and cocktail offering has been developed by GM Reuvin Lim and his team. Reuvin’s impressive resume has seen him be part of the opening team at numerous high-profile restaurants across Sydney, including; Sake, Gowings Bar and Grill, Cho Cho San, and most recently Tequila Mockingbird. The wine list has been carefully curated to compliment the spice and earthiness of Chef Ran's menu, with the best representations from Australia, Turkey, France, Italy and more. The seasonal cocktail list will showcase the bar team's playful artistry, combining their own twists on contemporary classics.
Set in the heart of Sydney’s Rocks, an area steeped in local history, Tayim finds inspiration in a new approach to old standards from centuries past. Open for early breakfast to late dinner, Tayim embodies the warmth and flavour of the Middle East in Sydney.