A surgence of Mediterranean inspired venues have continued to pop up all over Sydney and now The Rocks welcomes Tayim. A redesign of its interiors within the heritage building and close to the heart of the shopping precinct, it is has lovely greenery and an outlook onto the heritage lane way.

Tayim provides an experience that blends the best of Sydney with the exotic dish romance of the Mediterranean.

Head Chef Ran Kimelfield has created a signature selection of grilled sardine Shakshuka, summer mushroom Borekas and grilled chicken Masahan infused with the finest of our local Australian produce.  Highlights of his reinterpretation through reminiscence include roasted figs he pairs with radicchio, goats’ cheese and chardonnay dressing.  Another interesting must try dish is the semolina rose pudding with pistachio meringue and summer berries.

General Manager, Reuven Lim and his team has been very deliberate in the curating of wines.  The selection of renowned brands from Australia, Turkey, France, Italy among others ,compliments the sober yet multidimensional savoriness of the menu.   Artistic license has been given to the team who draw from their collective experiences at Sake, Gowings Bar and Grill, Cho Cho San, and Tequila Mockingbird to revitalize contemporary classics.

In deciphering the menu and proposition at this establishment, Tayim enculturates the dessert storm flavor of the Middle East with the culinary moods of an Aussie summer ocean breeze. 

Tayim Restaurant Opening Times:
Mon-Fri:
Breakfast: 6:30am – 10:30am (Weekends 7am-11am)
Lunch: 2pm – 3pm  (Weekends 12pm-3pm)
Dinner: 6pm – late

Joseph Lloyd, contributor

(Image credit: Esteban La Tessa)