The Reak Greek now has a brand new vegan menu!
- 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.
- Gigandes Plaki
Hearty giant beans, slow-cooked in a rich and herby tomato sauce.
- 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.
- Braised Artichokes
Northern Greece recipe of artichoke hearts with carrots, lemon and olive oil 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
This information is correct on 28/06/2018.
*We've made every effort to ensure that the information contained in these pages is correct, and will be regularly reviewing and updating to reflect any changes. There will be times when the changes are faster than we are, however, so do let us know if you spy something that’s not quite right. Thanks!