Contemporary Australian cuisine with a Middle Eastern twist at Tayim at The Rocks
When I think middle eastern flavours I think paprika, harissa, dukkah and sumac. combined with Australian and bush produce like Kangaroo, Kingfish and prawn, it’s an international, exotic combination of flavours and aromas that delight my senses.
Loved my visit at Tayim at The Rocks.
Please the images of the dishes I had below:
🍄 Mushroom borekas – borekas, seasonal mushrooms, egg yolk, goats cheese, porcini bisque
🐟 Sumac cured kingfish – watermelon, green chilli, labne, lime
🍅 Tayim plate (for two) – felafel, tahini, hummus, moroccan tomatoes, labneh, olives, pickles, + bread
🦐 Yamba prawn skewers, harissa (pairs)
🦘 Kangaroo kebab, mint, oregano, paprika (pairs)
🐑 Lamb shoulder with white bean musabbaha – white beans, tahini, tatbila, puffed freekeh
We enjoyed every dish, though the stand outs were the Lamb and Mushroom borekas - both were hearty and filled with delicate flavour. If you like smokey with a bit of spice, I highly recommend you order the prawns. Also, it was interesting to try Kangaroo with mint + yoghurt 😋
A big thanks to the team at Pendulum Communications for setting up the invite.