Tayim

Tayim is on the narrow sandstone-lined Nurses Walk, a laneway that cuts between the heritage buildings of The Rocks. Its chef is Ran Kimelfeld, previously of Surry Hill’s Nour.

At Tayim, and its neighbouring Tayim Deli – which are both part of the Harbour Rocks Hotel – Kimelfeld’s menu is Israeli mixed with North African flavours, a nod to his heritage.

Hummus is made from slow-cooked chickpeas blended with tahini, and he’s done a version of falafel – a fragrant mix of coriander, cumin, turmeric, cinnamon, cardamom and caraway.

Most of the beautifully elegant food is cooked on a two-metre barbeque that’s central to the main dining room. There’s grilled chicken finished in tangy sumac. And a 300-gram rib eye on the bone and served with filfel chuma, a garlic and spice condiment ubiquitous in North Africa.

The space is quintessential of The Rocks area, with the walls of the main dining room, outdoor balcony and private room left bare to show off carefully restored sandstone walls and the beautifully speckled marble tables.