Tayim is on the narrow sandstone-lined Nurses Walk, a laneway that cuts between the heritage buildings of The Rocks. Its menu spans Middle Eastern cuisines, with a focus on Israeli fare. Hummus is made from slow-cooked chickpeas blended with tahini, and this version features whole garbanzo beans, tahini and the Yemeni hot sauce known as zhoug: an excellent accessory to terrific condiment.

Most of the beautifully elegant food is cooked on a two-metre barbeque that’s central to the main dining room. There’s chicken shawarma finished with spicy tatbila sauce. And an aromatic short rib tagine prepared with Jerusalem artichokes, apricot and anise.

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.