The Reak Greek now has a brand new vegan menu!
It is fitting that a traditional Greek chain should include so many vegan options on its menu – with vegan diets in the country dating back hundreds of years. The philosopher Pythagoras, apparently, was on a plant-based diet way back in 550 BCE.
We’re delighted then, that The Real Greek has so many delicious options. We’ve listed them all below (and you can view a PDF here)!
- Greek Olives
The ideal Mediterranean nibble, whilst you decide what to order.
Fresh-cut carrot, celery and cucumber.
- Greek Flatbread. Add olive oil & dukkah.
Our twist on an Eastern Mediterranean classic. Dukkah – a spicy mix of ground, dry roasted nuts and seeds.
- Green Pea Fava
Mashed green peas with olive oil and lemon, topped with red onions and tomato. The Greek version of mushy peas!
- Beetroot & Lentil Salad
Green lentils and beetroot in our tangy lemon dressing.
A light and fragrant blend of smoked aubergine, garlic, shallots and lemon.
- Spicy Walnut & Red Pepper Dip
Inspired from Alexander the Great’s travels – an eastern Mediterranean character spicy dip, with red peppers and walnuts.
Our daily home blend of chickpeas, rich in tahini and delicately spiced with cumin and fresh chilli.
- Santorini Fava
Yellow lentils from Santorini, cooked and blended with herbs and spices.
- Chickpea Filo Triangles
Two filo pastry parcels with chickpeas, cumin, turmeric, and a touch of sundried tomato & chilli.
Our signature recipe falafel, served with a tahini dip, pickled celery & carrot, tomato & onion salsa and sprinkled with sweet paprika.
Classic cinnamon taste, with layered potato, courgette, aubergine and jackfruit mix. Made without béchamel.
- Grilled Aubergine with Garlic Tomato Sauce
Chargrilled aubergine served with garlic and tomato sauce.
- Jackfruit Stifado
The vegan version of a classic Greek dish – jackfruit, slow-cooked with button mushrooms, shallots & aniseed.
- Green Beans, Fennel & Tomato (Fasolakia)
Green beans & fennel, slow-cooked in a rich tomato sauce, spiced with cinnamon.
Vine leaves stuffed with rice, tomato and fresh herbs.
- Pourgouri – Bulgar Wheat
A classic Cypriot dish. Tonia’s mother’s recipe of cracked wheat, with tomatoes and onion.
- Spinach with Gigandes
Spinach and hearty giant beans, cooked in a tomato and garlic sauce.
Wrapped in our gorgeous flatbread, with fresh tomatoes, red onion, tahini sauce and sweet paprika. Choose between:
- Jackfruit Gyros
Sides and Salads
- “No Feta” Greek Salad
Hearty and rustic, with tomatoes, cucumber, peppers, Greek olives, red onion and olive oil, finished with Greek oregano from Mavrouda, Thessaloniki.
- New Potatoes
Delicate, nutty and tossed in olive oil and lemon juice.
Fluffy, light and fried to perfection.
- Aegean Slaw
Thinly shredded cabbage, carrot, red and green peppers, with an olive oil dressing.
Homemade, crisp filo pastry with walnuts.
- Vanilla Icecream
- Luxury Sorbet
Choose from lemon and mango
Hot drinks are available with soy milk on request.
This information is correct on 06/01/2019.