The Greek on Halifax
75—79 Halifax Street
Adelaide South Australia 5000
w
www.thegreek.com.au
w Not Available
t +61 8 8223 3336
f +61 8 8223 2823
open 7 days lunch 12 noon till 3.00 pm and dinner 6.00 pm till late, breakfast Saturday and Sunday only
FOOD The Greek on Halifax is strategically placed in the middle of business and residential areas between King William and Pulteney Street. Housed in historic buildings with a new frontage the red brick chimney remains a landmark. This is a simple homely restaurant featuring all of the classic Greek favourites. Portions are generous and modestly priced but this is only part of the reason why The Greek has become home to many people living and working nearby.
From the specials Red snapper with yoghurt dressing on a bed of spiced chick peas and pumpkin with pickled lemon ($26 main)
and Lukanika, Greek sausages made to our own recipe, char grilled with Ouzo marinated oranges ($11 Mezes) and a glass of the excellent Clare Valley Brian Barry ᾿Juds Hill᾿ Riesling ($7.50).
The red snapper, a thick large portion it was slightly overcooked
but moistened nicely with the yoghurt dressing. The star of this
dish was the chickpea, pumpkin and pickled lemon salad which was
terrific. Chickpeas properly cooked and not mushy, a touch of coriander
and just the right spike of pickled lemon; absolutely splendid. Ordering
out of the desire to relive a memory of Kalamata markets was dangerous.
Fat succulent sage scented lukanika with paper-thin skins of natural
intestines swimming in local olive oil with the orange slices and
wild thyme they had been cooked; a tough call. Their version has
authentic flavour but thick synthetic skins and dry with insufficient
fat to make them succulent they were disappointing. A small criticism
as over the years we have eaten lots of different mezes at The Greek
and found most of them excellent. Platters are also extremely good
value for money and true to their Greek cousins. Watching the girl
carry out Greek coffee on the little long–handled brass tray bought melancholic longing for the whizzing scooters around the Athens market zooming fragrant cardamom coffee to stall holders. Lukemathes from KPIVOS also in the Athen’s
market precinct; their dough started in 1923, crisp, sour cinnamon
dusted and dripping with the dark bitter honey from Critti.
The Greek’s staff are indulgent, and readily pointed out they
make almost all of their desserts (rice pudding is very good) and
laughed when lukemathes were requested. Now, there is a tiny suspicion
that the chef might have made them especially because they did take
a little while to arrive. Missing the bitter honey, but cinnamon
dusted with a sweet lemony syrup, hell, they were good. A huge plateful
it was only the thought of the endless laps and the treadmill that
prevented demolishing them all. Tables turn but there is no holding
area, so knowing a time helps everyone. The spirit of former co-owner
Peter Xenos who died so tragically young happily lingers at The Greek.
We like The Greek a lot. AO
WINE An individualistic selection of 55 modestly priced wines with a small group of boutique wines seldom seen on other lists such as God’s Hill Menzel Shiraz from the Barossa. Retsina ($24 per bottle) and now available by the glass ($6) for those foolish enough to want to taste it; an authentic complement to Greek food the unusual (unpleasant) pine resin flavour does not appeal to everyone. It is disappointing that vintages are not listed.
OWNER/MANAGER — Mary
Galantomos
CHEF — Glen Blythe
