Tayim Deli is a casual affair. The sister eatery of neighbouring Tayim, this new opening sees ex-Nour chef Ran Kimelfeld serve his Middle Eastern-style food in takeaway form.
It’s coming on the heels of other recent openings nearby, including Doss House and Maybe Sammy, creating something of a renaissance in The Rocks. A new food hub will also soon open in the heritage-listed waterfront Campbell’s Stores. New bars and restaurants – and now, takeaway ventures – have been popping up around the suburb, bringing locals back to an area that had been the domain of tourists for years.
“The Rocks has been crying out for a new breakfast and lunch menu,” Kimelfeld told Broadsheet. “The area is often heaving with locals and tourists, and with the CBD and Circular Quay not far we’re hoping to appeal to everyone – the menu has a variety of quick-bite options at a competitive pricepoint for those on the move.”
Breakfast options include sandwiches with black forest bacon (a dry-cured smoked bacon from Germany), eggs, aged cheddar and tomato chilli jam, or sumac-cured trout with labne, zaatar and rocket. For lunch there’s a slow-cooked Wagyu brisket, cheddar and aioli sandwich, or a pita filled with house-made falafel, pickles, tahini and tomatoes.
The deli’s menu takes cues from the same influences as the restaurant. At Nour, Kimelfeld cooked modern interpretations of dishes from across the Middle East, but at Tayim and Tayim Deli, he’s focusing on the food of his childhood. Both menus are equally inspired by Kimelfeld’s native Israel, his mother’s Libyan heritage and his love for North African flavours.
“Tayim Deli offers customers a taste of what we serve at Tayim,” says Kimelfeld. “The deli focuses on street food-style takeaway dishes for those grab-and-go moments, whereas the restaurant is designed to be the full ‘sit down’ experience with sharing dishes and wine.
