For an entire decade, Maha has been serving outstanding modern Middle Eastern cuisine under the watchful eye of Executive Chef and TV personality Shane Delia.
Undergoing a major renovation to the dining room to celebrate their ten-year anniversary, the underground den is chic and sexy. There are opulent leather booths, a 2000-bottle wine cellar, and the room emits a mysterious Middle Eastern feel.
The contemporary menu is designed as banquets to enjoy with the table. Start with fluffy flatbread doused in za’atar to dip in the outstanding house-made hummus and lemon butter. Delicate, dainty chemen-cured hiramasa kingfish has dollops of Kewpie mayo to balance the spice and subtle preserved lemon. Served on a silky bed of St David’s yoghurt and a crust of black olive, arak-pickled cucumbers are interesting and downright delicious. Beef kibbeh neya takes a modern spin with a smoky eggplant top, pickled onion and miner’s lettuce. Maha’s signature slow-roasted lamb shoulder is packed with the flavours of garlic, cumin and unique Middle Eastern spices, and topped with a green olive tabouli.
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Reviewed for the 2019 Guide
Degustation menu : (4, 6 or 8 course options including vegetarian/vegan; dinner) from