Hello, the cutest little café and milk bar ever. Yes, Daisy’s, we’re talking to you, with your musk-pink door, daffodil-yellow-and-baby-blue dining room and pineapple ceramic table settings. Booth seating out the back, milkshakes out the front, and sweets as far as the eye can see – what’s not to love? There’s even a little wooden hutch painted yellow and white that doubles as a cordial station (it’s raspberry, orange and lemon today).
A bottle of Jack Daniel’s sits high on the shelf between the red frogs and the Push Pops. We’re guessing that’s for later. But for right now, there’s a big jar of Daisy’s branded kissing candies on the counter. Brown paper bags are on hand for the mixed lollies: cola candies, Milkos, Redskins, raspberries, red and green frogs, strawberries and creams, Push Pops. Our teeth just got a little bit looser thinking about it.
The floor seats around 30, and is run by a pack of super-sweet gals and guys: lips slashed jungle red, quiffs slicked high, in various states of tattoo. Our main waitress struts about in a blue-and-white seersucker flippy dress and a pair of light blue Vans. She pulls a docket book out of a yellow gingham apron (“I got it on Etsy!”) to take our order.
The coffee, by Double Roasters, pride of Marrickville, is definitely worth a nudge. It’s a gutsy blend you could almost eat with a knife and fork – especially if you order it piccolo-short. Classic milkshakes (we go for caramel and a malted vanilla) come in regular and kids' sizes for lactards and actual kids. They’ll also do a lime or creaming soda spider, in other delicious news.
Savouries-wise, the meatball sambo is a rustic two-handed number on herbed bread, covered in melted parmesan and roasted capsicum. A Waldorf-ish mix of chicken, mayo, walnut and cabbage is served on soft, thick soy and linseed. Some close attention to seasoning could take both these guys from good to great.
A side of mac and cheese, however, is excellent straight off the bat. Little elbows of pasta are covered in a lake of béchamel, dotted with finely chopped baby chives. It’s hard to stop eating, but there’s the soft toasted brioche buns covered in ricotta, poached rhubarb and maple syrup to consider. They’ll also be baking cakes and things in the coming weeks as they find their feet.
This is a sweet time run by nice guys. Drop by soon, it'll make you feel better about the world.