Recent social media posts
26/10/2026
Arayes vs Meatball Sub vs Falafel Pita
Which one is your favourite?
Kepos Street Kitchen open 7 days a week, 8am to 3pm
22/10/2026
POV: you found the best $7 in Redfern.
Light as air, sweet and salty, and finished with grated gianduja chocolate. Our aerated salted caramel coffee special is the treat you didn’t know you needed this week.
Grab one at Kepos Street Kitchen this weekend.
We are now on TikTok either some great content from Aerin P
20/10/2026
Coffee, breakfast, lunch… or something a little stronger.
Join us at Kepos for your morning coffee, a bite to eat, or a long lunch with a glass of w**e or a cocktail.
Not a coffee person? We’ve got fresh juices, w**e and cocktails too.
Whatever you’re in the mood for, there’s something on the menu. See you at Kepos! 🤍
18/10/2026
Spring called. It brought asparagus 🌱
When the season turns, so does our cooking. Asparagus is in season right now and it’s sweet, tender and full of flavour, so we’ve made it the star of our tart. Crushed peas, lemon and feta are there to back it up. Cook with the season and the produce does the hard work for you 💚 Enjoy this recipe from Hummus & Co cookbook
Asparagus, pea and feta tart
Serves 6
1 sheet of puff pastry, approx. 30cm x 30cm
350 g frozen green peas, defrost the day before you are using, crushed
3 tablespoons olive oil
10 asparagus spears, peeled and grilled
150 g feta
3 soft boiled eggs
Zest and juice of 1 lemon
Olive oil for drizzling
Salt and pepper
Micro herbs for garnish (optional)
Preheat the oven to 190°C. Line a large baking tray with baking paper.
Put the peas in bowl and crush them. Stir in the lemon zest, lemon juice and 3 tablespoons of olive oil. Season with salt and pepper and set aside.
Put the pastry on the prepared tray and bake for about 20 minutes, or until golden brown, puffed up and very firm. Remove from the oven and set aside to cool to room temperature.
Heat a chargrill pan or a barbeque grill plate to high. Drizzle the asparagus with 1 tablespoon of the olive oil and sprinkle with salt and fresh ground black pepper. Cook for 1 – 2 minutes, until grill marks appear.
To assemble the tart, put the pastry on a serving board or chopping board (this will make the tart easier to cut) and top with the crushed pea mixture. Crumble the feta evenly over the tart. Tear the eggs in half and arrange them on top of the tart. Top with the grilled asparagus and sprinkle with sea salt and cracked black pepper. Drizzle with olive oil and scatter over micro herbs if using.
Michael Rantissi
16/10/2026
Tomorrow’s Carriageworks forecast: 100% chance of no Kepos 🌧️ 😳 We’ve got a big weekend of catering events so also 100% chance of not seeing Michael there either.
But there are plenty of sunny spells forecast at Kepos Street Kitchen in Redfern all weekend ☀️ so head in there for your falafel 🥙 fix 😊
Normal programming resumes next week!
20/09/2026
It’s getting warmer… time to get serious about salad.
Fresh, crunchy, colourful and definitely not boring.
Spring’s here. Bring on the sunshine.
05/09/2026
Tag the person you’re cooking for this Father’s Day weekend. Is it your dad, grandfather, uncle, family friend, or maybe it is a person who taught you what family means.
Sharing our recipe from Hummus & Co cookbook for spinach and veal meatballs. Serve in the pot, with steamed rice and everyone at the table. However you’re celebrating, we hope it’s full of food and the people you love.
Spinach and veal meatballs
Serves 4
2 large bunches English spinach (about 800g), trimmed
500 g veal mince
2 eggs
80 g dry breadcrumbs
140 ml olive oil
1 tablespoon dried mint (optional)
1 large brown onion, finely diced
2 garlic cloves, crushed
4 tablespoons tomato paste
1 teaspoon chili flakes
400 g tin diced tomatoes
500 ml good quality beef stock
Salt and pepper to taste
1 large handful coriander, coarsely chopped
Bring a large saucepan of water to the boil. Fill a large bowl with ice and water. Add half the spinach to the boiling water and cook for 30 seconds, then transfer to a bowl of iced water. Repeat with the remaining spinach.
Drain the spinach and squeeze out all the liquid with your hands. Finely chop the spinach then put it in a large bowl with the veal mince, eggs, breadcrumbs and 3 tablespoons of the olive oil. Add the mint, if using, and season with salt and freshly ground black pepper. Mix until well combined. Oil your hands and roll the veal mixture into balls about 55 g each, similar to the size of a golf ball.
Heat the remaining oil in a deep saucepan over medium heat. Cook the meatballs in batches for 2 to 3 minutes, until light golden brown (do not cook through as they will finish cooking in the sauce). Remove from the pan and set aside.
Add the onion and garlic to the pan and sweat for 3 to 5 minutes. Add the tomato paste and chili flakes and cook for another minute. Stir in the chopped tomatoes and stock and bring to the boil. Reduce the heat to medium-low and carefully add the meatballs. Simmer for 25 to 30 minutes, until the meatballs are cooked through. Season with salt and pepper. Just before serving, stir in the chopped coriander.
Michael Rantissi Alan Benson
04/09/2026
Breaking news: local dad excited about a gift for the first time since 1997 (not socks or un**es). This Father’s Day, try a Kepos Street Kitchen voucher and then you can tag along and enjoy the voucher as well 😜
Purchase through the Kepos Street Kitchen website with the link in the bio ✅
26/08/2026
Did you say banana bread & butter pudding cake with caramel and mascarpone icing?
Yes we did. Available today until sold out.
18/08/2026
Ever wondered what makes our falafel so good?
It’s the mix. Chickpeas + broad beans for texture, fresh coriander, parsley & chilli for flavour, garlic and onion for depth, sesame seeds for crunch.
Made fresh every day, fried only when ordered. That’s the Kepos difference.
Have you tried them?
Kepos Street Kitchen is now on TikTok so you can follow us over there as well. Thanks AerinP for our new content.
16/08/2026
Straight from the pages of Salata cookbook.
This week’s cookbook feature: Charred Broccolini, Hazelnuts & Crispy Dill. Serves 6, ready in under an hour, and worth every step. Melted butter, crushed toasted hazelnuts, and broccolini charred till smoky. Proof that veg can absolutely be the main event.
Full recipe below.
If you live in Sydney near a Harris Farm (definitely not sponsored), broccolini is $2.50 a bunch!
Charred broccolini, hazelnuts, crispy dill
Serves 6
Charring the broccolini adds a smoky flavour to this salad. This method is great with other vegetables such as corn, capsicums and tomatoes, adding a complexity to any salad.
½ bunch dill, leaves only
3 bunches broccolini, leaves trimmed, woody bottoms trimmed
75ml hazelnut oil
25g melted butter
100g hazelnuts, toasted, peeled and crushed
2 egg yolks
Salt and pepper to taste
Preheat oven to 150°C fan forced.
Place dill on a tray lined with baking paper and cook for 1 hour or until dill is crispy but not burnt.
Blanch broccolini in salted boiling water for 30 seconds and then drain. Season with hazelnut oil and salt and pepper.
Heat a barbeque or grill plate to high and then char the broccolini until coloured, approximately 3 minutes each side.
Transfer the charred broccolini to a mixing bowl, add the melted butter and toss with the hazelnuts. Place the broccolini and hazelnuts onto a platter, add the egg yolks and top with the crispy dill leaves.
Michael Rantissi Alan Benson
12/08/2026
New spot, same deli fridge favourites ✅
We’ve moved the deli fridge to a new spot in the front room at Kepos Street Kitchen as part of our renovation. What’s inside hasn’t moved at all. Still made fresh, still unmistakably Kepos and delicious 😋
What is your favourite item from our deli fridge?
10/08/2026
Worth the trip: Turkish eggs
Poached eggs, burnt butter, crispy shallots, chilli, souvlaki bread. We said what we said. Come see what the fuss is about, bring a friend or don’t, more for you 😋
09/08/2026
🏃 Ran City2Surf? You’ve earned lunch.
You’ve conquered heart break hill, ran the 14kms, survived the 90000+ crowds and made it to the finish line. Now it’s time for the important part… refuelling! Head to Kepos Street Kitchen for a well-earned lunch. You ran. We’ll feed you.
Sydneyfood Redferneats
02/08/2026
50% off all deli fridge items from 12 midday to 3pm today only, Sunday 2 August. This is our dips, salads, ready to eat meals etc.
Kepos Street Kitchen will be closed Monday 3 August to Wednesday 5 August for renovations. We’ll be open again on Thursday 6 August with a new look Kepos Street Kitchen.
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
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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!
