Maha

Maha is without a doubt one of my favourite restaurants in Melbourne.  Brought to you by chef and restaurateur Shane Delia, this enchanting Bond Street venue specialises in Middle Eastern cuisine.

Recently renovated, it's not just the restaurant which has had a facelift  From its revamped website, to its menus and Maha branded products, there is now a common theme of gold and (almost) Tiffany blue running through all aspects of the experience which gives it a luxurious and exotic vibe.

On this occasion we shared the 4 course set menu ($85):

First

 

Local olives, fel fel

 

Roast pumpkin and cinnamon hummus, chicken, cashews, sage
 

Chemen cured swordfish, kewpie mayo, preserved lemon and shallot

 

Olive oil poached potato, spring onion, grilled octopus

 

Second

 

Pig's head croquette, almond, preserved lemon jus, black garlic

 

Lebanese couscous, scallop, mussel, cinnamon, radish

 

Third

 

12 hour roasted lamb shoulder, smashed radish, smoked pepper and almonds, mint

 

Roasted heirloom carrots, Iranian figs, basturma, pickled onions

 

Winter leaf salad, pumpkin seeds, fennel dressing

 

Cracked wheat pilaf, carrot, apricot, dill

 

Fourth

 

Turkish delight filled doughnuts, rosewater, honey

 

Maple syrup and rosemary pearls, chocolate soil, raspberry sorbet

 

Argan oil chocolate brownie, orange and cinnamon ice cream

 

 

Whilst there were a number of allergies on our table, the staff were more then happy to accommodate us and substituted a number of the set menu items with just as delectable looking items. 

 

The first course was served with freshly made bread - perfect for mopping up the delicious hummus (which melted into the warm bready goodness) and the fragrant remnants of the olive oil poached potato. The flavours of the Chemen cured swordfish were also incredible - light and zesty, it was a beautiful start to the menu.

Chemen cured swordfish
 

The flavours of the pig's head croquette were delicious, but for me it was the Lebanese couscous which was the dish of the night. With its beautifully cooked seafood, light and zesty dressing,  crunchy discs of radish and nutty couscous, it was both a textual and flavoursome delight.

Pig's head croquette

Lebanese couscous

 

The mains were exceptional and, with its sweet bursts of apricots balanced with the nuttiness of the cracked wheat,  I could have easily eaten a bowl of the pilaf on its own.  The meat was extremely rich (almost too rich), but then when balanced with the pilaf and the winter leaf salad, the flavours worked well. The only disappointment of the night were the heirloom carrots. While you want your carrots to have some bite, these carrots were undercooked and verging on raw. 

 

12 hour roasted lamb shoulder

 

The Turkish delight filled doughnuts were the highlight of the deserts - warm, gooey and just oozing with flavour, these delicious melt in the mouth morsels were not overbearingly sweet and a delectable way to finish the night.

Turkish delight filled doughnuts

It's the small touches that make Maha such an exceptional dining experience - when receiving our bill at the end of the night, we each received a Maha branded seasoning pack to take home with us to create our own Middle Eastern masterpiece.  Simple, but effective, and reflective of why its one of my favourite restaurants in Melbourne.

Food: 4.75/5
Venue: 4.75/5 (Almost a little too dark)
Service: 5/5
Total: 14.5/15

Verdict: The New Fave - put it as number one on the to do list.

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