Gin in The Rocks – Archie Rose & Tayim launch collaboration nights

Around the same time The Rocks was being settled, gin was outlawed. Sure, it fell out of favour with us for a a while too, but you wouldn’t have thought it was a law-breaking pre-dinner bevvy believed to encourage laziness. It was the drink of criminals and you had to know someone shady to get a drop of it.

Tayim Bar

Gin is having a comeback of titanic proportions which is why progressive chefs such as Ran Kimelfeld at Tayim are pairing middle eastern delights in a special collaboration with local micro-distiller Archie Rose for a the next few Fridays. The amber back lit rustic sandstone bar is more than holding pattern before you dine, it’s a spot to settle in for the night. Take a seat and allow the mixologists to spin their gin cocktail tricks.

The ‘fresh and spicy cured salmon’ is a seafood version of the classic cucumber infused gin drink, its as soft as butter and where you should start. Follow with eggplant croquettes that are crispy on the outside, creamy and smokey on the inside. The tasting menu builds up to slow cooked lamb spare ribs in a date and gin glaze crusted in dukkah, they are both sweet and savoury at the same time and falling off the bone. It’s unusual to have a cocktail beyond appetiser, but break that rule on this occasion. The signature Tayim spritz is smoking hot (literally), featuring limited edition smoked gin and when paired with this Arabian menu surfaces smouldering flavours.

Unable to fit another thing in, our defenses are now weakened/woo’d! We have a last ‘one-for-the road’ drink, which is often regrettable. A beautiful lavender coloured chai bramble arrives. A little zesty and sweeter it’s a recommended substitute for dessert. A unique dinner-drinks experience from Tayim in The Rocks and Archie Rose, get in quick, it’s exclusive for the next two Fridays only.

34 Harrington Street, Nurses Walk, The Rocks
Available: Evenings, Friday 3rd & 10th May
Hours: Lunch Monday to Sunday : 12:00pm – 3:00pm, Dinner Monday to Thursday : 5:00pm – 10:00pm, Dinner Friday and Saturday: 5:00pm – Late,
Dinner Sunday – 5:00pm – 9:00pm


About the author

Meg lives, breathes and invests in leading edge tech and food innovation. Curious about what makes things work and in pursuit of experiencing the unending trends and invention in cuisines, there’s virtually nothing Meg won’t eat, drink or some combination that she isn’t open to. With the benefit of having lived abroad, Meg has a high bar for authenticity and delights in running a lot of taste tests.


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