Kerasma Souvlaki Merchant - Newtown

Small cozy restaurant. traditional Cypriot cuisine made on the kohlen. the sheftalies are very fresh, rustic and authentic. the otopus was beautiful and delicate, great cocktails that was delicious with watermelon and zivania. service was thrilled.

Great little place with good atmosphere. it did not seem so Greek, more of a Turkish feeling. pleasant background music hat was not too loud. eating was really nice. that was really tasteful and juicy. staff very helpful and friendly.

What a nice place to have a vaterday lunch! everything was really fresh and delicious, especially the slowly baked lamb. the Hiumi court was also a highlight for me, and it was my first time to try it. also the ambiente des ortes is great, and the owner declares the dinge really good and makes them welcome guess I will look forward to more Greek cuisine!

If you are after traditional greek food (well cypriot greek food) this is the place to go. Located on the bustling King Street, the restaurant has a great vibe, with traditional greek music playing softly in the background and the charcoal grill cooking away. The service is always friendly and fast The menu offers a variety of delicious meat and vegetable dishes, salads, and dips from mezze style cooked on the charcoal grill to delicious mixed pocket pitas. The mezze meal per head is what we choose, as you get to sample the restaurant's best dishes The Chef aka the Souvlaki Merchant (Peter) has a passion for food and always prepares a special dish or dessert for the day. This week...read more

There’s something really interesting happening at Kerasma Souvlaki Merchant in Newtown. My friend and I were shouted to a special meal there by Peter, and we discussed it afterwards. In a way, this is cutting edge Sydney dining. They’re curing sausages and making their own haloumi in the kitchen, using their own olive oil, and importing rabbit and goat from a farm in the Hunter valley. It’s all about fresh, seasonal, local cuisine. But my friend, F, points out, it may be hip in Sydney right now, but it’s also very, very old.