Descend below street level into the subterranean surrounds of Middle Eastern inspired Maha. Glowing with multicoloured lanterns, carpeted with exotic rugs and strewn with woven cushions, it’s nothing short of a sheik’s den of paradise.

The focus on relaxed comfort here means that drinks at the bar – or in the intriguing courtyard – are as delightful as a full-blown dinner.

But as it’s best known for head chef Shane Delia – protégé and right hand man to celebrity chef George Calombaris and the Press Club Group – you can’t deny that the food is the draw card. Dishes like octopus with pullet egg and roast potato foam, or Turkish delight-filled doughnuts with rosewater honey satisfy even the most discerning palates.

Service is so attentive that you’ll never have to look twice and staff are happy to make recommendations on serving sizes or and dishes. Certainly the Middle Eastern reputation for hospitality (with a kick from Delia’s Maltese heritage) is played out in full with ease and grace.

Don’t forget to try the shi’sha pipe and if the pumpkin dip is on the menu, make sure you plunge into its honey and almond goodness.