The Greek on Halifax is a Greek restaurant/institution. Now I say this because I’m a local, living very close by, and have for a couple of years now. It’s been a regular meeting place with friends for lunch or dinner, being single – a great spot to take a date (sometimes good, sometimes bad but that’s another story), a work ‘meeting’ destination or just my place to start off the day with a coffee solo style.
It’s a space that is easy to be in, you feel at home. Greeted with a smile and often a friendly hug, plus a great knack for knowing my regular coffee or wine order and my favourite dish on the menu (umm, Holloumi), it’s a relaxed atmosphere. Oh and the dining outside on gorgeous sunny day cannot be beaten as you watch the very social and un-hectic ‘Halifax Street’ do it’s business. Clearly I am fan. BUT, something changed when 2017 came around…. Read on.
Ah, you were expecting me to say something terrible, but ‘In a good way and for the better’.I neglected to mentioned at the end of that last paragraph. See, when The Greek closed for the Christmas/New Years break, a select team continued working hard and tirelessly. Then, upon reopening this week, they revealed to Adelaide a stunning, very on-trend, yet classic facelift. And I totally adore!
New floors, new seating, tables, a lick of paint, plants, lighting (even the cutest decanter style pendants in one room), tiles and and also a layering of some very awesome wallpaper. But expect a few quirky surprises too, did I mention the old dining chairs suspend from the ceiling? My fave was back, reopened, bigger, better and brighter than before. Guys and girls, I seriously suggest your next day/night out checking the refurbished space and find out why their food and service has customers raving from the very large chimney top (see what I did there?).
Let’s now take a moment to speak with one of the owners Ross Galantomos who along with his delightful mother Mary who run the ship…ROCKPOP: The Greek has just re-opened for 2017 with a brand new fresh look! What prompted the re-furb.
The Greek: While we loved the previous look, we have evolved as a restaurant, showcasing local South Australian produce and experimenting weekly with creative new dishes. We wanted the ambience to reflect the exciting new direction the restaurant has taken, and be as beautiful and inviting as the meals our chef’s serve up every day.
The Greek: While we loved the previous look, we have evolved as a restaurant, showcasing local South Australian produce and experimenting weekly with creative new dishes. We wanted the ambience to reflect the exciting new direction the restaurant has taken, and be as beautiful and inviting as the meals our chef’s serve up every day.
RP: What are some of the features that are the standouts and what was the inspiration behind the new look.
TG: Our customers love the many different rooms the restaurant has, at it gives a warm, intimate feeling so we took this opportunity to give each room their own unique look and story, while still working together to create a cohesive theme.
TG: Our customers love the many different rooms the restaurant has, at it gives a warm, intimate feeling so we took this opportunity to give each room their own unique look and story, while still working together to create a cohesive theme.
We were inspired by the history of the building, our family’s story and the journey of the restaurant itself. The refurbishment included exposing a portion of the original brickwork in one room to represent the repurposing of the building, suspending some of the original chairs from the ceiling, and creating a gallery that showcases our proud Greek-Australian heritage. We were also inspired by the romance of the industry itself, and created a spectacular ceiling of over 10,000 wine corks in one of the rooms.
Every change was carefully considered, from the tables and chairs, to the wine holders and even the plants. We can’t wait for both current and future customers to see our new look and let us know what they think!
RP:It has come up a treat, it looks fab, who did you use as the designers?
TG: Felicity Baj and Kelsey Pacini of ‘Style by Shipway’ (They also gave the Powerliving Yoga Studio on the other side of Halifax Street their fresh look)
TG: Felicity Baj and Kelsey Pacini of ‘Style by Shipway’ (They also gave the Powerliving Yoga Studio on the other side of Halifax Street their fresh look)
RP: When originally was The Greek opened?
TG: February 2002. This year we will celebrate our 15th birthday.
TG: February 2002. This year we will celebrate our 15th birthday.
RP: Congratulations on 15 years! So, a family run business, can you share the history of this?
TG: The idea came from our late co-founder, Peter. He came to his Aunty Mary for advice, and after a brainstorming session over dinner, it was determined that Mary and Peter would embark on the adventure of opening The Greek as partners. Those first four years we learnt a lot, and had a great time doing so. Sadly, in 2006, Peter passed away at the tender age of 36 sending shock-waves throughout our close-knit team. The following year was extremely difficult as we endeavoured to pick up the pieces, but working through her grief, Mary managed to steady the ship.
TG: The idea came from our late co-founder, Peter. He came to his Aunty Mary for advice, and after a brainstorming session over dinner, it was determined that Mary and Peter would embark on the adventure of opening The Greek as partners. Those first four years we learnt a lot, and had a great time doing so. Sadly, in 2006, Peter passed away at the tender age of 36 sending shock-waves throughout our close-knit team. The following year was extremely difficult as we endeavoured to pick up the pieces, but working through her grief, Mary managed to steady the ship.
Over the next 10 years Mary, and her son Ross, were the driving force in making us one of most popular Greek restaurants in the country. One of the secrets to our success has been the family-centric vibe we have created amongst our staff, which no doubt flourished because of the number of actual family members who have joined us along the way. These include Vicky (Peter’s sister and Mary’s niece), Tony (Peter’s father), Margarita (Mary’s daughter) and Rebecca (Ross’s wife.)
In a sign of the things to come, nowadays the staff delight in regular visits from Rebecca and Thaddeus, Ross’ 8-month-old son (and manager-in-waiting), continuing the family tradition.
RP:Also The Greek on Halifax building itself is quite an interesting one, and quite famous for THAT huge chimney perched proudly behind it. What was the purpose of the building and the gigantic chimney originally?
TG: We love that we our building is nestled in front of such an iconic, and historic, Adelaide landmark. Originally the city’s refuse destructor, the chimney was used to burn rubbish until the early 1950’s, when the decision was made to use a landfill instead. The heat generated by the chimney would create steam, which was used by a laundry that operated out of our restaurant building. You can read more about the history on our website, and showcased on a wall in one of our refurbished rooms.
TG: We love that we our building is nestled in front of such an iconic, and historic, Adelaide landmark. Originally the city’s refuse destructor, the chimney was used to burn rubbish until the early 1950’s, when the decision was made to use a landfill instead. The heat generated by the chimney would create steam, which was used by a laundry that operated out of our restaurant building. You can read more about the history on our website, and showcased on a wall in one of our refurbished rooms.
RP: Moving onto the all important feature and what you’re famous for along with the warm customer service. The food! Tell us what we can expect on the menu.
TG: In a reflection of our family’s own migration story, we deliver traditional Greek food from treasured family recipes, presented with a modern aesthetic while sourcing the best local produce on offer. Our talented chefs experiment with daily specials, where they present authentic, perfectly balanced flavours with a contemporary twist. Our carefully-selected wine list also pays tribute to South Australia, showcasing a number of award-winning local drops.
TG: In a reflection of our family’s own migration story, we deliver traditional Greek food from treasured family recipes, presented with a modern aesthetic while sourcing the best local produce on offer. Our talented chefs experiment with daily specials, where they present authentic, perfectly balanced flavours with a contemporary twist. Our carefully-selected wine list also pays tribute to South Australia, showcasing a number of award-winning local drops.
RP: What are a few of the menu highlights and faves of the customers?
TG: We are known for our generous platters, which offer a large array of delicious meats and seafood, and are perfect for sharing with family and friends.
TG: We are known for our generous platters, which offer a large array of delicious meats and seafood, and are perfect for sharing with family and friends.
Other highlights include succulent goat braised in a red wine sauce, Morton Bay Bugs drizzled with lemon and olive oil, tender char-grilled octopus, sizzling Haloumi, Taramasalata dip (the pink one) and our delectable desserts, especially our Cream Kataiffi
RP: And finally, what ’s one of the best reviews you’ve ever received?
TG: In this social media age, we particularly value reviews from the public, so winning the LifeStyle Food Channel’s “I Love Food” Favourite Greek Restaurant (National) two consecutive times is something we are especially proud of.
In the last few days since reopening for the year, we have really loved the looks on the faces of the many regular face that have seen the changes and given such positive reviews.
For more fabulous insider interviews, check out www.rockpop.com.au.
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