Meet Regie
Our chef Regie curated the menu from his love for seasonal produce and the fire-cooked food he grew up with.
Reginaldo "Regie" Richard was raised on a 500-acre farm in Brazil. His mother would spend hours cooking traditional meals over an open fire, and that's where his respect for fresh produce and simple woodfire cooking began.
Regie went on to cook in some of the world's major food cities. In Auckland he worked at Odettes and spent many years as head chef at Honey Bones, the Richmond Road favourite that helped make Cilbir eggs a city-wide obsession.
In Helensville he opened The Butcher Baker, a farm-to-table eatery in a heritage building that was once both a bakery and a butcher's. The menu there changes almost weekly around what local growers have and what Regie forages himself. Much of it is cooked in a big woodfire oven, and not just meat. Vegetables, fruit, even meringue, which he chars with an old-style iron.
Bria
Bria brings that same thinking home to Grey Lynn. Regie's cooking is seasonal and unfussy, mixing traditional and modern technique so the food feels relaxed but carefully made.
The menu leans Middle Eastern and Mediterranean, keeps the brunch dishes regulars love, and moves into evening plates made for lingering over. All of it in an old corner building on Richmond Road, from the first coffee of the morning to a late dinner.