Dayma is a Levantine cookhouse crafting authentic and contemporary dishes, time and again
At Dayma we don’t just cook run-of-the-mill dishes, we lovingly craft the out-of-the ordinary. These are not dishes with a mere twist.
Our purpose is to deliver authentic dishes with extraordinary flavour and flair, aka nafas!
Some say it’s a playful work-of art, most say it’s mind-bending delicious.
We say it’s an obsessive love and passion for uncovering the joyful culinary flavours and adventures the Levant has to offer!
Loyal to our Levantine heritage, our menu celebrates seasonality, locality and ethical sourcing.
Craft is our core. Our dough is made using sourdough from natural ‘out-of-thin-air’ yeast, just like our Mesopotamian ancestors did. You can trust our pickles, sauces and most everything in between are house-crafted too.
MEET THE CHEF
Our chief crafter, Bethany Kehdy, looks beyond modern, artificial national borders to communicate the authentic, rich and shared culinary craft of the Levant. Inspired by her curiosity for history, voracious appetite and culinary adventures around the Levant, she bridges past and present by celebrating the shared classics and seasoning them with contemporary touches.
SOME OF OUR BEST-SELLERS
DAYMA from Arabic, meaning time and again, or may it (meal) be repeated, is a term used to show a generous host gratitude for the shared feast.
May we, time and again, serve you a culinary experience that is convenient, wholesome, delicious and vibrant with playful renditions.