Maha introduces à la carte dinner for the first time in 18 years

After nearly two decades of operating with dinner set menus, Maha in Melbourne has introduced an à la carte dinner menu. Chef and owner Shane Delia says the change responds to guest requests for more flexibility while keeping the restaurant's set Soufra menu and seasonal menu in place.

The new approach gives diners three parallel options: the established Soufra set menu, the seasonal menu (a selection of dishes followed by a choice of main and dessert with wine-pairing options), and a full à la carte menu for those who want to build their own meal.

The à la carte menu is served at lunch seven days a week. Dinner service with à la carte is available Sunday through Thursday. The Soufra set menu and seasonal menu continue to be offered alongside the new option.

• Starters such as Hokkaido scallop with Beirut butter and Kagoshima wagyu bourek bun with sesame, celeriac and black truffle.
• Bread and shareable starters like house flatbread with tomato sumac butter and whipped smoked hummus, and Solomon's salad with spiced chicken, pickled quail eggs and crispy basturma.
• Rice and pasta courses leading into mains and signature shared plates, notably a 12-hour roasted lamb shoulder with smoked eggplant and za'atar jus, and Lake's Entrance King Dory with fermented wheat cream.
• A baked-to-order seasonal mushroom bourek with feta, ricotta, fermented garlic and truffle jus.
• A dedicated steak service offering cuts including Sher Wagyu and Mayura Station Wagyu.

Delia says the move to à la carte also creates room to feature Maha's cellar. The restaurant has expanded into Maltese wine and beer, and will pour Marsovin and Ta' Betta wines alongside Cisk on tap — described as a direct taste of Malta at the table.

Delia frames the switch as a response to evolving dining habits in Melbourne and direct guest feedback: "For a long time, guests have asked for this flexibility. This is us listening, and delivering." He also notes Maha's longevity amid changing precincts and trends, crediting ongoing evolution and customer listening.

The à la carte lunch runs every day. Dinner à la carte is available Sunday to Thursday, with set and seasonal menus also offered for guests who prefer the established Soufra experience and wine-pairing options.

What this means for diners and operators

For diners: more choice and the ability to mix signature, seasonal and exploratory dishes in a single meal. For operators: maintaining set menus while adding à la carte can broaden appeal without abandoning core identity, and pairing menu changes with cellar storytelling can lift beverage sales and customer engagement.

Maha's new à la carte dinner provides flexible ordering for guests while retaining its core set and seasonal menus. The menu emphasizes known Maha flavours, new creative dishes, a dedicated steak service and a stronger focus on the restaurant's wine and beer cellar, including Maltese producers.