Start your Middle Eastern feast with this trio of Persian-inspired deep fried buns stuffed with taramasalata and capped with dill and salmon caviar.

The menu will include a few dishes from big sister Maha, including the burnt baby corn with smoked almonds, almond skordalia and shaved salted ricotta.

A serve of hummus will be revved up with a Persian XO sauce, made from fermented shrimp paste with turmeric and saffron, alongside blistery discs of flatbread dusted in housemade za’atar.

There will also be a chicken pasta from Shane’s childhood on the menu. The rustic dish combines conchiglie pasta shells with torn chicken, cavolo nero and smoked lardo with a hit of Aleppo pepper.

A Middle Eastern take on the classic French steak, the menu will include a grass-fed Rangers Valley scotch fillet served with olive oil whipped garlic and burnished onions.

If you love Maha’s chemen-cured swordfish, just wait until you try the swordfish sujuk served with braised lentils, mussels and celery leaves on a smoked turnip crème.

Seasonal produce will sit front and centre of the menu with dishes like rockling and pine mushrooms with braised leeks, turnips and roasted cumin.

Shane’s signature dessert, the peanut butter baklava, is set to get an upgrade with new elements like sticky tahini caramel, chocolate ice-cream and crisp pastry shards.

Maha East will open Thursday 27 June at 36 Chapel Street, Windsor. The venue will be open for dinner Mon – Sun, 5pm – late and lunch Sat – Sun, 11:30am – 5pm. For details or to book, head to www.mahaeast.com.au.