Coming Soon: Central

The team behind Rick Shores and Southside have been keeping a secret, but they’re finally ready to lift the lid on their latest project, a subterranean dumpling restaurant coming soon to the Brisbane CBD. Hong Kong-inspired and named for the city’s busiest district, Central will be a moody, low-lit, 80-seat spot hidden underneath the storied Piccadilly Arcade building on Queen Street.

Designed by Jared Webb of J.AR OFFICE (who also did the recent Gerard’s Bistro refurb) and brought to life by Lowry Group, the venue will feature original exposed-rock walls and a raised kitchen surrounded by bar kitchens and partitioned off tables. 

Executive chef Benny Lam has curated a menu that combines a myriad of Hong Kong flavours with classic Cantonese food and a touch of Western influence—think cold starters like drunken chicken with aged shaoxing rice wine, red date and golden sesame; wok dishes like ginger and shallot lobster with e-fu noodles and sweet and sour pork; and barbecue char siu pork or half roast duck. 

The star of the show though, will be the dim sum. Just like in Hong Kong, where dumpling bars are frequented nightly, Central’s line up of prawn har gao, Peking duck potstickers, wonton soup and chicken steam bun will have you making a daily detour between work and home. Come later in the week (or early, no judgement), you can pair them with signature sips like a house Harvey Wallbanger, a nitrogen-compressed pina colada and a Sichuan martini sidecar, or a vino from the boundary-pushing wine list. 

The underground eatery is set to open in early October, so stay tuned for a look inside when they open. 

Image credit: Southside | Supplied