Shane Delia's Maha restaurant introduces its first à la carte menu in Melbourne
After nearly two decades of tasting menus, chef Shane Delia is adding an à la carte menu that gives diners more flexibility to create their own experience.
“I think the key reason that we’re still here and growing every year is because of our commitment to listening to our customers and evolving with them.”
The move allows Maha to maintain its signature Soufra menu while also giving diners more flexibility to create their own dining experience. The Middle Eastern restaurant has offered tasting menus for nearly two decades and is now adding dishes to choose from.
Delia says they've witnessed Melbourne's transformation over the past 18 years: "We've seen the rise and fall of foodie areas, trends, and passing fads." She adds, "I think the main reason we're still here and growing every year is our commitment to listening to our customers and evolving with them."
The new menu brings together the flavors that are synonymous with Maha, along with dishes that give the team the freedom to experiment. Diners can start with Hokkaido scallops with Beirut butter; a Kagoshima wagyu bourek bun with sesame, celeriac, and black truffle; house flatbread with tomato butter, sumac, and whipped smoked hummus; or Solomon salad with tender romaine leaves, spiced chicken, pickled quail eggs, crispy basturma, mixed pickle mayonnaise, and Parmesan cheese.
The menu also includes rice and pasta dishes, along with main courses and sharing plates, such as 12-hour roasted shoulder of lamb with smoked eggplant, caramelized lamb fat, and za'atar sauce; Lake's Entrance John Dory with fermented wheat cream; and a freshly baked seasonal mushroom bourek with feta cheese, ricotta, fermented garlic, and truffle sauce. There is also a dedicated steak service featuring Sher Wagyu and Mayura Station Wagyu.
“Guests have been asking for this flexibility for a long time. This shows that we’ve listened and are responding to their requests,” says Delia. The change also highlights the restaurant’s wine cellar: “Maha has been here for almost two decades, not only creating culinary memories but also an incredible wine cellar stocked with some of the world’s finest producers and vintages that others could only dream of, including our recent expansion into Maltese wine and beer.” She adds, “For the first time in Australia, we’re serving wines from Marsovin and Ta’ Betta alongside Cisk draft beer, bringing an authentic taste of Maltese to the table.”
In addition to the à la carte and daily menus, the seasonal menu remains available, featuring a selection of appetizers followed by a choice of main course and dessert, with wine pairing options. The new menu is available for lunch seven days a week and for dinner from Sunday to Thursday.