About two years ago, Daymaker Espresso popped up on the southern end of Pacific Avenue.
Owners Andrew Madgwick (ex-52 Espresso) and Dylan Nesbit (ex-Barefoot, Elk, Blackboard and Paddock) had done their time in the hospitality trade, serving their apprenticeship under some of the best on the coast. After waiting for the right site, they made a commitment to Miami for the long term, signing a six-year lease on the former ‘pet op shop’ site beside the Pacific Ave Fruit and Meat Market.
Looking around, it’s easy to see their passion. So different to slick overblown fit-outs, the venue is clean and spare, with greenery and recycled wood popping colour against the polished concrete, exposed rafters, slate grey and white walls. There’s a story behind every piece of wood, every table top and painted wall.
“We got the recycled timber from Lloyd’s Auctions, got rid of the asbestos and opened up the ceiling. Only then did we realise how much light we could get in here,” Dylan tells us, outlining the guys’ months-long journey to opening.
They scoped their demographic and suppliers out as well, conscious of the surrounding gym culture and the health food consciousness driving day meals on the coast. Many diners choose to sit alfresco facing the street, locals chatting to each other as they down their coffee. It’s ‘the local’ (and only) cafe in the immediate area. Walk in, or drive and park curbside just around the corner, knowing that this is food and coffee far above the average; healthy fare that’s a great start to the day.
Opening with a base menu of eight breakfast dishes and four lunches, a year later Daymaker has boosted our choices for both vegans and carnivores, the brekkie menu now running at fourteen items plus a kids’ menu.
Our meals arrive smartly from the kitchen: the ever-popular Green and Gold Smashed Avo, served with saffron labneh, golden beet puree, poached egg, lemon and mixed sesame seeds. a vegan Thai Green Mango Salad (to which we choose to add chicken), and the Full Plate Big brekky. Featuring their famous hash brown (the item carb-free diners still can’t live without) as well as chorizzo, bacon, mushies, eggs on sourdough and wilted greens, with a side of relish, it’s a giant of a dish that’s fodder for the truly hungry.
Sourcing hormone-free meat from Nobby’s Beach Butchery, bread and pastries from Burleigh Bakehouse (who only employ French bakers, Dylan tells us) and Sol Cleanse juices (whose excess by-products are pulped and given to local farms), and local produce, the guys are super-conscious of local, seasonal and sustainable principles.
What is not local, however, is their rich yet mellow coffee from Melbourne’s Axil roastery, their first outlet on the coast.
Daymaker. The name can easily resonate with us as ‘make my day’ or even ‘a punchy start to your day’.
First impressions count, and what we notice most of all is the staff energy. Intent on customer return, there’s full table service, a dying art.
“We’ve learned from experience that you have to meet customers and make them feel welcome,” says Dylan. “It’s really important that staff are confident and willing to have a chat so people enjoy being here.”
Good food, great coffee and welcoming service… It’s a bit like a warm embrace – a great place to start your day ‘eatin’ food & sippin’ coffee’.
Daymaker Espresso, 44 Pacific Ave., Miami, Open: Mon – Sun 5.30am – 3pm