Braised is a family-run kitchen with deep ties to the land. Lamb, beef and herbs come straight from their own farm, pork from neighbours, and vegetables from local growers. Every ingredient has a story, and every dish is an expression of place.

This summer they’re serving three takes on the humble meatball: lamb and ricotta in a vodka sauce made with Salvage Drink Co. and Ashgrove Cheese, beef and black bean glazed with pepperberry BBQ sauce, and pork raised in Gretna, with apple cider and miso sauce sourced from Hansen Orchards. All dishes are gluten-free, and come served with warm bread from the team at Baked Gluten Free. Honest, nourishing food, raised with care and cooked with intention.