Dine Out: Manjimup Truffles and Mount Mary Wines at Maha

For 17 years, Shane Delia’s Maha has been dreaming up creative tasting menus with Middle Eastern and Mediterranean influences. The restaurant is now led by head chef Diego Huerta, who spent years in the kitchen at three-Michelin-starred Geranium in Copenhagen. His current menu includes a cured kingfish tart with harissa and lime; fruit-glazed pumpkins with roasted red pepper dip and labneh; and spiced duck on a bed of grilled quince moghrabieh.

For Broadsheet ’s inaugural Dine Out festival Maha is showcasing Manjimup Truffles in four courses. Harvested in Western Australia from late May to early September, the prized fungi add a layer of earthiness to Maha’s bold, spice-forward plates. The luxe menu features the likes of smoked potato and kishk (a dried, fermented mix of yoghurt and cracked wheat) with black garlic, pine mushrooms, and Manjimup black truffles.

In a real coup, the restaurant has also secured wines from Mount Mary, one of the most revered wineries in the country. The Yarra Valley winery’s Bordeaux blend, Quintet, is spoken about in the same conversations as Penfolds Grange and Henscke Hill of Grace. For an extra $250 per person, the Mount Mary 2020 Quintet, 2021 Triolet, 2021 chardonnay and 2020 pinot noir are available on the night.

Book now for this rare, exclusive collaboration between three of Australia’s most pre-eminent names in their respective fields.