T Tayim The Rocks, Sydney

Menu

Share plates, fire, market vegetables, and sweets.

Our menu is organised for generous table dining, moving from dips and warm bread into small plates, from-the-fire dishes, vegetables, and desserts.

Closed for refurbishment 15 March to 22 September 2026.
Hummus with olive oil and egg at Tayim

Tayim menu

Nish Nush - Snacks

Small openings for the table, from pickles and olives to dips and pita.

  • Harissa Pickles (Gf,V)
  • Warm Marinated Olives with cured lemon (Gf,V)
  • Chilli Trio - Shifka, green confit, fresh cayenne (Gf,V)
  • Pita Bread (2) (V)
  • Hummus with msabbaha and zhoug (Gf,V)
  • Babaganoush with tatbila (Gf,V)
  • Smoked Moroccan Carrot Dip with Aleppo pepper (Gf,V)

Tayim menu

T'salahot K'tanot - Small Plates

Warm bread, fried and grilled plates, seafood, and falafel for sharing.

  • Za'atar Frena Bread with confit garlic and harissa pickles (V)
  • Cauliflower Chips with sweet harissa and natural yoghurt (Vg)
  • Grilled Haloumi with guava sauce and dukkah (Gf,Vg)
  • Kingfish Carpaccio with labneh, pistachio, and ginger (Gf)
  • Fish Cigar with cardamom, dried apricot sauce, silan, and pistachio (Df)
  • Falafel Plate with hummus, sauerkraut, zhoug, and pita (Gfo,V)

Tayim menu

Me H'aesh - From The Fire

Main plates with smoke, spice, and slow-cooked depth.

  • Lamb Kofta with mashwia, tahini, shifka, and laffa (Gfo,Df)
  • Chicken Shawarma Skewer with tatbila (Gf,Df)
  • Red Snapper Fillet with parsnip puree, chermoula carrot, and spinach (Gf)
  • Short Rib Tagine with Jerusalem artichoke, apricot, and anise (Gf,Df)

Tayim menu

Tari Me H'a Shuk - Fresh From The Market

Vegetable-led dishes with harissa, herbs, feta, dukkah, and matbukha.

  • Chat Potatoes with harissa, toum, and parsley (Gfo,V)
  • Salanova and Green Apple Salad with almond, coriander, and shallots (Gf,V)
  • Roasted Pumpkin with feta and dukkah
  • Baked Eggplant with matbukha and chimichurri (Gf,V)

Tayim menu

Metukim - Something Sweet

Desserts with rosewater, cardamom, pistachio, silan, citrus, and yoghurt.

  • Rosewater Malabi with coconut, almonds, and raspberry syrup (Gf,V)
  • Ricotta Knafeh with cardamom syrup and Syrian pistachios
  • Silan Basbousa with orange segment and yoghurt ice cream