Maha Bar has been transformed into Maha North. Located at the southern end of Smith Street, this venue by chef and restauranteur Shane Delia will replicate the menu and the feel of its sister venue Maha East in Windsor, but with a northside twist. Expect Middle Eastern-inspired dishes with bold flavours and seasonal ingredients, as well as an extensive drinks list. Maha North is relaunching in Collingwood on Saturday March 18.
The revamped venue will feature a produce-driven menu created by head chef Niko Pasieka and Shane Delia. There’s six main courses to choose from, as well as snacks, small and large plates, sides and sweets available as a set sharing menu or á la carte.
Enjoy savoury dishes like zucchini flowers with anchovy and almond tarator; King prawn kataifi, fennel seed, Aleppo pepper, and toasted almonds; and Lebanese garlic dumplings with poached leeks, spiced chicken and pine nuts. There will also be daily specials driven by Melbourne’s unpredictable weather patterns. Plates on the menu are designed to be shared, and will be constantly evolving over time.
As for dessert, get ready for treats like pineapple granita with yogurt crème, Geraldton wax and lime jelly, ufra biber and namoura. There will also be a selection of handcrafted chocolate bites, with flavours like coconut, lime and orange blossom.
Drinks and events
The former Maha Bar was initially a drinks-focused venue. “Throughout 2022, it became clear that there was a real gap in the market for quality Middle Eastern food in Collingwood and surrounding neighbourhoods,” said Delia. “Following this realisation, it made sense to transition Maha Bar into a Middle Easter brasserie featuring the colourful flavours Maha and Maha East are renowned for.”
The shift to include food now allows for more possibilities. For example, Maha North will host intimate, bi-monthly ticketed tasting events, where guests can sample a range of wines alongside a specially curated food menu. This event will allow guests to meet winemakers and explore wine and food together.
The restaurant will feature an extensive wine list with over 150 bottles, curated by sommelier Darcy Curnow. This list will offer a selection of local and international varietals. On top of that, there will be seasonal cocktails for guests to enjoy.
Meanwhile, on Wednesday nights and all day on Sundays, you can BYO a bottle of wine, and staff will recommend the perfect food pairing.