With its whitewashed walls and bare wooden tables, KSK is every inch your modern Sydney cafe. Not so standard is Israeli-born Michael Rantissi, a former Bathers’ Pavilion sous chef who’s now cooking the food he likes to eat at home. That means tomatoey shakshukas of baked eggs and merguez sausage for breakfast; wagyu burgers with eggplant for lunch; and fish keftas with babaghanoush for dinner. Traditional cafe offerings are good too, from the Grounds Roasters coffee to good-looking cakes and pastries. Dinner stretches the budget, but as one of Sydney’s best cafes, it’s worth it.