Meet Restaurant Manager Ross Frame

You’ve been working at Maha for a while, how long have you been with us? You’ve now moved across to Maha East as Restaurant Manager, are you excited about the change of scenery?

I started at Maha back in August 2012, so I’ve been here for almost 7 years! I’m really excited about moving over to Maha East. It’ll be great to work somewhere with windows… No, but all jokes aside, I am grateful for the opportunity. It’s a privilege to be a figurehead at our new venue and I am eager to take on this new challenge.

As you know, we’ve been asking all our staff to put together their favourite songs for our playlist. What type of music or artists will we be hearing from you at Maha East?

Ahh yes, I’ve just finished putting all my songs together actually. From me, you’ll be hearing Led Zeppelin, The Rolling Stones and a lot of other guitar-based rock music. Shane and the team love hip hop, I’ll leave that them!

Previously you were our Head Sommelier, and now you’ve taken on the challenge of creating our beverage list at Maha East. What bottles are you loving at the moment?

There’s a really nice Pinot Noir by the glass, it’s by Lethbridge down in Geelong. I think it will be an absolute winner with our rockling and pine mushroom dish. It’s really rich and has enough weight to balance with the Pinot Noir.

Last night we had our friends and family pre-opening. We were serving a bottle of Daosa sparkling and everyone was loving it. This will be a great way to start your meal.

Oh also, I’ve found this really cool bottle of Tabula Rasa. It comes in a 500 ml craft beer style bottle. It’s laid-back and easy-drinking (just like it looks)!

Overall, I’ve enjoyed working with our suppliers to create our beverage list. I’ve found some little gems as well as wines that both show value for money and work well with our food.

What is a good simple piece of advice for pairing wine and food?

A good starting point is to try and compliment or contrast the food with the wine. A classic example of complimenting is pairing a rich dish with a wine that has enough weight to carry it. A contrasting example would be to matching a fatty dish with a more acidic wine, to cut through the fat. Of course, this is just a starting point, you need to see what works.

Now for some rapid-fire questions! Answer these in a couple of words. What’s your go-to cocktail?

A Negroni or an Old Fashioned. It’s also hard to beat a Pomegranate Sour.

Favourite dish on our Maha East menu?

The cold cut chicken with harissa and eggplant. Can I pick two? The rockling is awesome.

If you could have a drink with any celebrity, living or dead, who would it be?

Tiger Woods. He’d have some stories to tell!

What food are your craving right now?

Breakfast… no a banh mi.

Red or white?

Controversial! Let’s go with white.

What’s your hidden talent?

I guess I can carry a tune.