Taking over the much-loved Honey Bones address, Bria expands the neighbourhood favourite into an all-day proposition that moves effortlessly from morning coffee to evening drinks and dinner. Chef Reginaldo Richard, also behind Helensville’s The Butcher Baker, leads a menu grounded in seasonal produce with Middle Eastern and Mediterranean influences. Familiar brunch signatures remain, while later in the day the kitchen turns to plates such as shimeji mushroom doughnuts, Agria gnocchi with beef cheek ragu, beef tartare and pork chops. A considered wine and cocktail offering, refreshed interiors by Obel Studio and an easy-going sense of polish make Bria a compelling new fixture on Richmond Road.