SEIZE THE DAY

With a raw and ready fit-out, re-energised cafe classics and beautiful brews, this Miami cafe will make your morning

DAYMAKER ESPRESSO 44 PACIFIC AVENUE, MIAMI

Open: Daily from 5.30am to 3pm

IT only opened in April, but there’s something about Miami’s newest cafe that feels comfortingly familiar.

Daymaker Espresso is the assured debut of mates Dylan Nesbit (ex Barefoot Barista, Blackboard and Paddock) and Andrew Madgwick (52 Espresso) and it hasn’t taken long to make itself at home.

With its ubiquitous industrial edges — albeit authentically acquired from the site’s past life — the fit-out comes with the trendy territory.

Those raw good looks aren’t just for show, with plenty of space to sprawl on the timbertopped tables inside.

There are a few more perches fronting Pacific Avenue where you can park the pups or soak up the winter sun.

While they’re well positioned to deal in pick-up pick-me-ups (Melbourne’s Axil Coffee Roasters), Daymaker has a stronger service offering than your average barista bar.

I’d previously been impressed with a snappy takeaway coffee and almond croissant, but there’s warmly efficient table service for those in the mood for more.

It’s reasonably busy when I visit for Saturday brunch with a small group of friends, but we’re shown to a table without pause, where water is poured, menus distributed and coffee orders taken (because, priorities).

We’re then given time to browse the concise, paperprinted menu of eight breakfast and four lunch dishes.

The focus is on well-loved flavours recreated with local ingredients from Nobbys Beach butcher and Burleigh Baker and tweaked just enough to make them their own. The eponymous fruit-topped smoothie bowl, for example, serves up frosty acai scoops on a granola base, cut-through with the unexpected astringency of pickled apple ($14).

In the best move since somebody double-battered a chip, Daymaker’s French toast is made on a croissant ($14).

Admittedly anything on that buttery base is going to get my tick, but the well-judged balance of berry compote, maple syrup and vanilla-bean cream isn’t letting the team down. While these days it’s sacrilege not to abuse an avo and slather it on sourdough ($15), you can also order it as a subtly spiced mousse, served with a neatly portioned rosti, crisp asparagus and a poached egg ($17).

The solid comfort fare continues with The Hash ($16) — crispy potato with slowroasted shallots and the choice of confit chorizo and a poachie or vegan chorizo and vegan yolk pumpkin puree — and mixed mushrooms with herbs de province ($16).

A handful of lunch options is clever enough to cover most dietary bases, including a gluten-free tomato-based pasta with “aubergine caviar” ($16), a vegie burger with vegan mayo ($18), and beetroot salad with almond feta ($17).

There’s a concession to carnivores in the Moo burger, an olive oil bun bookending a 24-hour braised beef short rib patty ($22).

Expertly made coffee is the calling card, but the refreshment range extends to local Sol Cleanse juices ($8), teas and smoothies.

By blending the fresh and familiar and nailing the fundamentals, Daymaker shows a good understanding of its audience that should ensure a continued welcome.