The sleepy suburb of Dulwich Hill has a new reason to get up in the morning.

New Californian-inspired cafe Goldie’s has just opened its doors on Marrickville Rd, bringing a sunny slice of Palm Springs to Sydney’s inner west.

“I think we’ll have to change our opening hours and kick off a little bit later,” says Goldie’s executive chef co-owner Sarah McWilliam. “We’ve realised Dulwich Hill doesn’t really get up and going until around 8.30am.”

From mid-morning, the cafe is bustling with locals queuing on the sidewalk. “The response has been overwhelming,” she says. “We’re trying to cater to the local community as much as we can. There are so many babies and dogs in the inner west, and we didn’t want to ignore that.”

The family-friendly cafe has a dedicated kids’ menu that includes a breakfast and lunch plate served in a divided dish. Each compartment contains fresh food from the kitchen such as yoghurt and fruit, scrambled eggs and toast soldiers, or cheese quesadilla and guacamole.

“As a mum, it’s nice to go to a cafe and be able to give your child real food and not just a croissant or banana bread. It also means parents don’t have to go to the effort of packing something before they come.”

Meanwhile, two rows of outdoor tables on the sidewalk make it easy to bring your furry friend along or park your pram.

Goldie’s is McWilliam’s second cafe, following on from Meet Gerard which she opened in Alexandria seven years ago. Since then she’s worked at Bloodwood in Newtown, where she met two of the venue’s team members, Indy Hocking, Goldie’s head chef, and Emma Fitzgerald, the floor manager.

Goldie’s stands out on the charmingly dated Dulwich strip, thanks to its sunset shades of rose-pink and red, which come together with mint green stools and splashes of tropical foliage.

The menu also draws on the culinary influences of Cali, with fresh, healthy plates, sprinkled with Mexican and Japanese influences, just like you might find on the West Coast.

The signature dish is the breakfast burrito bowl, a wholesome, colourful mix of rice, corn and beans, topped with a fried egg, salsa verde and a piquant pico de gallo.

Meanwhile, avo on toast gets a Japanese-inspired update with pickled ginger, edamame, cucumber ribbons and a house mix of furikake seaweed seasoning sprinkled on top. You can also buy it by the jarful if you want to shake things up at home.

Just as peachy as the colour scheme is the French toast, made from two thick slabs of Sonoma bread, pan-fried in butter, then drenched in a dark, sticky miso caramel. The toasty toffee flavours are beautifully offset with sweet peach slices, creamy ricotta and a black and white sesame snap.

Serving sizes are surprisingly large, especially in the current era of shrinkflation. “A lot of people say that. If people are paying $25 for breakfast, we don’t want them leaving hungry,” McWilliam says. “We just want to feed people.”

Espresso coffee is made from the Supreme Five Star Blend, which is complemented by healthy smoothies and juices, and even a homemade Cola.

Oh, and don’t worry about rushing in. The breakfast menu is available all day.

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