Recent social media posts
02/06/2026
❄️ Winter has arrived... but that doesn’t mean you have to hibernate.
The mornings might be chilly, but there’s still plenty of winter sunshine to enjoy. Grab a table, settle in and let us do the warming up.
For those who still love sitting outdoors even in winter, we’ve got blankets on hand so you can soak up the sun and stay cosy at the same time.
Whether it’s a hot coffee, dine in breakfast or lunch, seasonal specials, or just a sunny spot to catch up with friends, we’re here to make winter a little warmer.
See you at Kepos.
31/05/2026
Sunday afternoon plans? Bake this pistachio slice and thank yourself later.
There’s something about a quiet Sunday afternoon and a freshly baked slice cooling on the bench.
This chewy pistachio slice from the cookbook Falafel for Breakfast is one of those recipes that delivers every time. Nutty, chewy, just the right amount of sweet, and perfect with a cup of tea or coffee.
Whether you’re baking for the week ahead or simply looking for an excuse to turn on the oven, this is a recipe worth bookmarking.
Who else finds that Sunday afternoons were made for baking?
Chewy pistachio slice
Makes 24 small bars
Base
160g plain flour
75g castor sugar
120g cold butter, cut into cubes
Topping
4 eggs
285g dark brown sugar
1 teaspoon vanilla extract
4 tablespoons plain flour
1 teaspoon ground cinnamon
2 teaspoons baking powder
½ teaspoon salt
400g pistachios, coarsely chopped
Icing sugar to dust
Preheat the oven to 170°C. Line a 20 cm x 30 cm baking tray with baking paper.
To make the base, put the flour, sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Spread the mixture evenly over the base of the tin and press in lightly. Bake for 20 minutes or until golden brown.
To make the topping, put the eggs, sugar, vanilla, flour, cinnamon, baking powder, salt and pistachios in a large bowl and combine with your hands. Spread the mixture evenly over the base and bake for 20-25 minutes, until the topping feels firm.
Cool in the tin on a wire rack, cut into small bars and serve dusted with icing sugar.
29/05/2026
Fun fact: Biscoff is literally made for coffee
Our Biscoff Latte special has landed at Kepos Street Kitchen this weekend and yes, it comes with a homemade Biscoff cookie on the side.
Little coffee trivia for your weekend: the name “Biscoff” is actually a portmanteau of biscuit + coffee. Which honestly makes perfect sense because the pairing is elite.
Available this weekend or until sold out. Grab one while they last.
28/05/2026
What’s for dinner tonight?
No time to cook? Don’t feel like another takeaway? Swing by the deli fridge at Kepos Street Kitchen where it’s fully stocked with ready-to-eat meals, signature dips, fresh salads and all the extras to make dinner easy.
Pick up a complete meal for tonight or mix and match your favourites to create your own feast at home. Hummus, falafel, salads, main proteins, sides and the hard work is deciding what to buy.
Dinner plans = sorted. 🍴
26/05/2026
Grey skies outside, but we’re bringing the colour today 🌈
Rainy days in Sydney can feel a little gloomy, so consider this your reminder to add a bit of colour to your day. Bright plates, vibrant salads, good coffee and food that feels like sunshine, exactly what’s needed when the weather says otherwise ☔️✨
Because even when the skies are grey, lunch doesn’t have to be.
24/05/2026
POV: cauliflower is in season, affordable and about to become the best thing on your dinner table.
When cauliflower is this good it deserves more than just a side dish.
Our cauliflower with tahini and zhoug is the kind of recipe you’ll keep coming back to. Crispy roasted florets, creamy tahini and a hit of spicy green zhoug = a very good combination.
Deep fried cauliflower is d-licious but roasting it in the oven is just as good (and a little easier for a weeknight dinner).
It’s also a great recipe to try if you’re vegan, or simply wanting more vegetable-forward meals that still feel hearty and full of flavour.
Cauliflower season is officially on 💥
Cauliflower, raw tahini and zhoug
Serves 6 to 8 as a side dish
Cauliflower is delicious deep-fried in this dish but if you’d prefer a healthier option it can be roasted in the oven at 180°C for about 25 minutes instead.
Rice bran oil for deep frying
1 large cauliflower, cut into large florets
Sea salt flakes, to season
50 grams raw tahini
Juice of 1 lemon
Olive oil to drizzle
1 large handful coriander, leaves finely chopped
1 tablespoon cumin seeds, toasted and crushed
2 tablespoons green zhoug or 1 large green chilli, finely chopped
Put enough rice bran oil in a large saucepan over high heat to cover and deep fry the cauliflower. Heat the oil to 170°C, or until a cube of bread dropped into the oil turns golden brown in 20 seconds. Working in batches, deep-fry the cauliflower until golden in colour, then drain on paper towel.
When ready to serve, put the cauliflower in a bowl and season with sea salt flakes. Combine the tahini, lemon juice and olive oil in a small bowl and spoon over the cauliflower. Scatter over the coriander leaves, cumin seeds and the zhoug or chilli.
Have you tried the Kepos zhoug? It is a green chilli condiment and perfect with the cauliflower but if you are a chilli lover it goes with so many things. Add it to a vegetable soup for a flavour bomb or try add more olive oil and lemon juice to make a dressing. Available at Kepos Street Kitchen in our deli fridge.
22/05/2026
New dessert alert 🚨 Crème caramel is landing at Carriageworks Farmers Market this Saturday.
This Saturday at the Kepos stall we’re bringing along our silky, caramel-topped crème caramel, available until sold out.
And if you are a dessert lover and Carriageworks regular you know our desserts never last long.
So grab your market coffee, stock up on your dips and salads, and make sure dessert is sorted before they disappear for the day.
Saturday only. Get in early ⏰
15/05/2026
Weekend plans? We’ve handled lunch.
This weekend’s menu specials at Kepos Street Kitchen are bringing serious comfort-food energy.
On the menu: chicken meatballs simmered with silverbeet and tomato served with a soft boiled egg and toasted focaccia. Or you might be more in the mood for our sourdough breadcrumbed fried chicken sandwich with coleslaw and chermoula mayo.
Available all weekend (or until sold out, which ever comes first) alongside your usual Kepos favourites, great coffee, deli fridge and our cake cabinet temptations you probably won’t resist.
Kepos Street Kitchen open 7 days a week from 8am to 3pm.
SydneyCafe EatSydney
13/05/2026
Current mood: matcha
Not sure if it’s the colour or the calm energy … but matcha is definitely the vibe today.
Served iced with strawberry purée, or a matcha latte, maybe it might replace your second coffee 🤔 Swing by Kepos Street Kitchen for your green fix 💚
cafevibes sydneyfood matchamoment
10/05/2026
Mother’s Day isn’t just for mums 💛
It’s for the aunties who always bring the treats, the friends who hype you up when you need it most, the sisters who answer every phone call, the grandmas who feed everyone, and the women who somehow make life feel easier just by being there.
Let’s celebrate all the incredible women who mother, mentor, support and inspire us in every shape and form.
08/05/2026
This is your signal to head to the markets on Saturday morning 👀
We’ll be at Carriageworks Farmers Market from 8am to 1pm with all your Kepos favourites ready for the weekend.
Swing by the stand to stock up on dips, salads, falafels and ready to eat meals otherwise called your weekend essentials.
Fresh market produce, good coffee and pastries plus a Kepos bag full of goodies. Sounds like a pretty good Saturday to us 💛
07/05/2026
OPEN 7 DAYS. Because cravings don’t take a day off 😋
Whether it’s your morning coffee, a quick breakfast, shakshuka fix, or a slice of cake you’ve been thinking about all week we’re here for it.
See you at Kepos Street Kitchen, every day from 8am to 3pm ☕🍳🥗
29/04/2026
Stop. What are you cooking next?
If you’re stuck in the same midweek rotation, Salata cookbook is your reset button. Fresh, vibrant, full of flavour, it’s the kind of cookbook that makes you actually want to get back in the kitchen. Think punchy dressings, colourful veg, and dishes that feel just as good as they taste.
Whether it’s a quick recipe for every day or every night or something to impress at your next gathering, this is your sign to try something new.
What’s on your list?
Salata is back in stock at Kepos Street Kitchen or your favourite booksellers.
26/04/2026
Public holiday plans? Sorted. We’re open. 8am to 2.30pm
Swing by Kepos Street Kitchen this Monday for your usual favourites (and maybe a little extra). No cooking, no stress, just grate food and coffee waiting for you.
26/04/2026
Move over almond meal, it is time to meet your new favourite combo of hazelnut meal + polenta. Say hello to this delicious gluten free Orange and Hazelnut Tea Cake from Hummus & Co cookbook.
Proof that simple ingredients can still steal the show.
It’s the kind of cake that works any time of day, morning coffee, afternoon pick-me-up, or something sweet after dinner. Serve it with plain Greek-style yoghurt to balance the sweetness and richness of the orange syrup.
Orange and hazelnut tea cake
Serves 8
180 g butter, at room temperature
180 g caster sugar
seeds of 1 vanilla bean
Grated zest and juice of 2 oranges
3 large eggs
180 g hazelnut meal
100 g instant polenta
1 teaspoon baking powder
Garnish
2 oranges
110 caster sugar
185ml water
50 g hazelnuts, lightly toasted
Preheat the oven to 160°C. Grease a 24cm springform cake tin and line the base with baking paper.
Using your electric mixer with the paddle attachment whisk the butter and 180 grams of the sugar with the vanilla seeds and orange zest until light and fluffy, about 5 minutes. Add the eggs and whisk until combined.
Whilst the mixer is running, combine the hazelnut meal, polenta and baking powder together. Pour the hazelnut mixture over the butter mixture and mix on low speed until combined.
Spoon the mixture into the prepared tin and bake for 40-45 minutes until lightly golden and cooked through when tested with a skewer.
While the cake is cooking, prepare the garnish. Peel the oranges large strips then slice the peel thinly. Place the sugar and water in a saucepan over low to medium heat and simmer until the sugar has completely dissolved. Add the strips of orange peel and cook for 4-5 minutes until they have softened up.
Remove the saucepan from the heat and set aside until ready to use.
Cool the cake in the tin for at last 5 minutes before turning out onto a wire rack. Spoon the syrup and strips of peel over the cake. Finish with the toasted hazelnuts.
22/04/2026
Hummus so good you won’t want to share.
One of our signature dips, Kepos hummus isn’t just a dine-in favourite, you can take it home too. Swing by our deli fridge or grab a tub at Carriageworks (every Saturday morning) and keep the good stuff going all week long. Luckily our hummus is available in 2 sizes for takeaway – 265ml (if you aren’t sharing) or 550ml (if you have to share!).
Made to be scooped generously.
19/04/2026
Feels like soup season has officially arrived in Sydney… and this one is calling your name.
As the weather starts to cool down, there’s nothing better than a big pot of comforting lentil soup on the stove. Mum’s red lentil soup from Falafel for Breakfast is rich, nourishing, and full of those warm, spiced flavours that make you feel instantly cosy.
Even better? It’s quick to make, which makes it perfect for an easy weeknight dinner when you want something delicious without the effort. Just get everything in the pot and let the stove do all the work.
This is your sign to put a pot on tonight.
Mum’s red lentil soup
Serves 8 to 10
4 tablespoons olive oil
1 brown onion, finely chopped
4 garlic cloves, crushed
4 carrots, grated
1 green zucchini, grated
2 litres chicken or vegetable stock
155 grams red lentils, washed and drained
55 grams short grain white rice, washed and drained
2 teaspoons turmeric
2 teaspoons cumin
Salt and pepper to taste
Chilli flakes (optional)
1 large handful flat leaf parsley, roughly chopped
Put the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, but do not allow to colour. Add the carrots and cook for 3 minutes, then add the zucchini and cook for a minute.
Add the stock, lentils and rice and bring to the boil. Reduce the temperature to medium-low and cook for 25 – 30 minutes, or until the lentils have disintegrated and the other ingredients are starting to break down.
Add the turmeric and cumin and cook for 5 minutes to balance out the flavours. Season with salt and pepper and chilli flakes if you like a bit more of a kick. Remove from the heat, add the parsley then serve.
17/04/2026
Guess who was at Kepos Street Kitchen 😜
16/04/2026
If you needed a sign to get cake today… this is it 🍰
Front and centre in the cake display today: sticky date cake layered with butterscotch buttercream, finished with burnt caramel and candied dates 🤤
A little bit indulgent… and very hard to walk past.
Pair it with a coffee, grab a fork (or don’t share), and call it a good decision.
dailybake sweettooth cafelife stickydatecake treatyourself
01/04/2026
POV: everything feels manageable after your first coffee ☕️
Strong, smooth, and exactly what you need to get through the day (or at least until the next one).
Whether you’re grabbing it on the go or taking a minute to actually sit down, make it count.
Don’t forget the tiramisu with shot of espresso.
Because honestly if you are a coffee drinker life’s just better after coffee.
KeposStreetKitchen CoffeeFirst DailyDose
01/04/2026
Kepos Street Kitchen is hopping into this Easter weekend 🐰✨and are 🐣egg-cited to see you 😊
We’ll be open across the long weekend, except for Easter Sunday where we are taking a break:
Good Friday 3 April
Open 8am to 2.30pm
Easter Saturday 4 April
Open 8am to 2.30pm
Easter Sunday 5 April
Closed
Easter Monday 6 April
Open 8am to 2.30pm
Swing by for your favourites over the weekend – we’ll be here most of the long weekend 😉
29/03/2026
If you have tried this cake then you already know how good it is 😌
This Almond and coconut cake from Falafel for Breakfast is one of those recipes you make “just to try”… and then suddenly it’s your go-to for every occasion.
Gluten free with a nutty, coconuty sweetness that somehow feels both indulgent and wholesome. (Call that balance.)
Serve it with coffee, share it with family… or keep a slice hidden for yourself (highly recommended). It keeps refrigerated for up to a week but we are not sure it will last that long.
Who’s adding this to their Easter menu? 🥥💛
Almond & coconut 🥥 cake 🎂
Serves 8–10
6 eggs
300 g (10½ oz) unsalted butter, melted
270 g (9½ oz/22⁄3 cups) almond meal
90 g (3¼ oz/1 cup) desiccated coconut
380 g (13½ oz) caster (superfine) sugar
½ teaspoon salt
1 vanilla bean, split lengthways and seeds scraped or 1 tablespoon vanilla bean paste
50 g (1¾ oz/½ cup) almond flakes
Preheat the oven to 170°C (325°F). Grease a 24 cm (9½ inch) spring-form cake tin and line the base with baking paper.
Put the eggs in a large bowl and whisk with a fork. Add the butter and mix until combined.
Put the almond meal, coconut, sugar, salt and vanilla bean seeds in a medium bowl and mix to combine. Add the almond meal mixture to the egg mixture and mix well. Pour into the cake tin and scatter the almond flakes over the top. Bake for 45 minutes, or until the cake is firm and golden brown.
Cool the cake in the tin on a wire rack for 10 minutes. Remove the spring-form ring and allow the cake to cool.
27/03/2026
Move over avocado toast, have you tried the Kepos spanakopita?
It is our take on a classic spanakopita. Think spinach & ricotta, crispy golden filo pastry, topped with a perfectly poached egg, fresh herbs, crunchy pine nuts and a hit of lemon 🍋
It’s giving Mediterranean brunch, it’s giving comfort food, it’s giving “I need this again tomorrow.”
Find it at Kepos Street Kitchen for your next Sydney breakfast.
27/03/2026
Sydney, what are your weekend plans looking like?
We’re all set up and ready to go for Saturday morning at Carriageworks. The fridge is stocked with our signature salads and dips and Chef Smriti will be there cooking your falafel wraps to order.
Swing by, grab your favourites, and make your weekend taste better.
So… what are you up to this weekend? 👇
26/03/2026
Taco 🌮 Tuesday, taco 🌮 Thursday or really any day of the week.
Have you tried our Slow roasted lamb tacos, stacked with slaw and finished with our zhoug mayo 😋?
If you haven’t had zhoug before it’s a punchy green chilli condiment with a bit of heat and a lot of flavour.
Four tacos per serve which you could share…..or eat them all yourself.
Taco Thursday is on.
Address
96 Kepos Street
Redfern, NSW
2016
Directions for public transport:
If taking the train, get off at Redfern station and take exit 1. Walk along Gibbons Street towards George Street until you reach Kepos street on your left. The restaurant is located on this street.
If taking the bus, take either route 309 or 310 and get off at Redfern station. From here, follow the above directions.
Directions for driving and parking:
If driving from the city, head south on Elizabeth St and turn right onto Cleveland St. Turn left onto Chalmers St and then right onto Abercrombie St. Turn left onto Phillip St, then right onto Turner St which leads to Kepos Street. There are several paid parking options around the area including street parking, metered parking and car parks nearby such as Secure Parking on Gibbons Street. Please note that parking can be limited in this area during peak hours.
Opening Hours
| Monday |
8am - 3pm |
| Tuesday |
8am - 3pm |
| Wednesday |
8am - 3pm |
| Thursday |
8am - 3pm |
| Friday |
8am - 3pm |
| Saturday |
8am - 3pm |
| Sunday |
8am - 3pm |
Alerts
Be the first to know and let us send you an email when Kepos Street Kitchen posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
What people say
Breakfast and brunch restaurants are the perfect places to start your day with a delicious meal that will energize you for the rest of the day. And if you're looking for a breakfast and brunch spot in Sydney, Kepos Street Kitchen is definitely worth checking out.
Located in Redfern, Kepos Street Kitchen is not just a breakfast and brunch restaurant but also a Middle Eastern restaurant and cafe. The bright and buzzy atmosphere of the cafe is perfect for starting your day on a high note. But what sets Kepos Street Kitchen apart from other cafes is their reinvention of classic dishes from Chef and owner Michael Rantissi's childhood with fresh modern twists.
One dish that stands out among their menu is the falafels, which have been hailed as "the best falafels you will ever have" by the Sydney Morning Herald Good Food Guide 2017. These falafels are crispy on the outside, soft on the inside, and bursting with bold new flavors that will leave you wanting more.
Whether you're looking for a quick bite or a leisurely brunch with friends, Kepos Street Kitchen has got you covered. So head over to Kepos Street Redfern and experience their Modern Mediterranean and Middle Eastern classics reinvented with a punch of bold new flavors at Kepos Street Kitchen today!
