What are the opening hours?

Monday 8am - 3pm Tuesday 8am - 3pm Wednesday 8am - 3pm Thursday 8am - 3pm Friday 8am - 3pm Saturday 8am - 3pm Sunday 8am - 3pm

Kepos Street Kitchen

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Kepos Street Kitchen

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Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Kepos Street Kitchen, Breakfast & brunch restaurant, 96 Kepos Street, Redfern.
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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.

Address

96 Kepos Street
Redfern, NSW
2016

Opening Hours

Monday	8am - 3pm
Tuesday	8am - 3pm
Wednesday	8am - 3pm
Thursday	8am - 3pm
Friday	8am - 3pm
Saturday	8am - 3pm
Sunday	8am - 3pm

Website

http://www.keposstreetkitchen.com.au/

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