Tayim

From the food to the decor, it's old meets new at Tayim. The heritage building's sandstone walls have been restored, and complemented with contemporary marble and wood finishings. Over at the open grill, head chef Ran Kimelfield (ex-Nour) dishes up modern Middle Eastern fare – you'll see skewers of lamb kofta and kangaroo, shakshuka with grilled sardines, and roasted eggplant with raspberries and a labne emulsion coming off the pass. The wine list has been curated to pair with the earthy, spicy flavours. Next door, the Tayim Deli services the takeaway lunch crowd with falafel-stuffed wraps and salads of roasted cauliflower and Israeli couscous.