The Greek, on Halifax Street Adelaide, is celebrating it’s 15^th anniversary with a renovation to showcase the beautiful space. The red brick walls and the tall chimney are what’s left of the old disinfector building from the 1900s, with the chimney seen behind the building.

The freshening up inside The Greek, has seen a new cork ceiling with more than 10,000 corks, and more to come.

A room lined with the most beautiful wallpaper and hand-made rope pendant lighting.

Another ceiling hanging with chairs and another room showing the original red brick and the walls adorn with family photos and mementos.

It’s a family run restaurant by Mary Galantomos and her son Ross.

The Greek menu is traditional, with recipes handed down from one generation to the next. The produce is sourced locally as much as possible, with a local wine list plus a few Greek wines thrown in also!

We began lunch with Four island dips.

Skordalia;

Pantzaeosalata – beetroot dip;

Tzatziki;

And Taramasalata – fish roe.

I love these Greek dips and could easily spend an afternoon sipping wine and indulging in these with the warm, soft pita bread!

Krikettes – Zucchini and cheese croquets served with skordalia. Another favourite! Soft, crunchy and so moreish!

Saganaki Kefalograviera – grilled Greek cheese served with roasted cherry tomatoes, lemon and olive oil. Yum! The cheese was, warm, soft and salty with some lemon squeezed over the top.

Sikotakia – chicken livers, pan fried with sautéed onion and wine served with grilled village bread. I must admit I’m not a big fan of chicken livers but was willing to give it a try. And I was pleasantly surprised! It reminded me on a beautiful pate. The livers weren’t too strong and the sautéed onion and wine just complimented the livers beautifully. I would certainly order this dish again.

Kalamari – lightly fried calamari served with a chickpea, capsicum, red onion and parsley salad. Who doesn’t love fried calamari! The chickpea salad is a favourite; a bit of bite in the chickpeas with freshness from the onion, capsicum and herbs.

Octapothi Souvalaki – chargrilled octopus served with a chickpea, capsicum, red onion and parsley salad. The octopus is sourced sustainably from Tasmania, and certainly makes a statement on the plate! That’s a meaty octopus with flavoursome charring on the outside.

Moreton Bay bugs – marinated Morton Bay bugs chargrilled and drizzled with a lemon and olive oil dressing on a herb, garlic, cucumber, mesculin and red onion salad. This is what I usually order when visiting The Greek! A favourite.

Paithakia – marinated lamb cutlets chargrilled with served on couscous with honey tahini. Another favourite! Juicy, tender lamb cutlets with fresh couscous salad and that tahini dressing is so yummy!

Chicken souvlaki – tender and moist with good charring on the outside.

The accompanying salads were a fresh grape, rocket and haloumi salad;

Greek salad with a good slab of feta!

And of course you can finish off with some homemade Greek desserts!

My family and I have visited The Greek on a number of occasions and we’ve never been disappointed.

** I was an invited guest.