Central Restaurant

The team behind Rick Shores and Southside have just lifted the lid on their latest project, a subterranean dumpling restaurant and bar that has landed in the Brisbane CBD. Hong Kong-inspired and named for the city’s busiest district, Central is 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 is unlike nothing Brisbane has ever seen before. You'll head down a mysterious concrete staircase to find yourself in a buzzing basement eatery featuring original exposed-rock walls and a raised kitchen lined surrounded by bar seating, with an incredible grid-like light feature overhead. Draped natural fabric throughout helps to soften the monochrome grey colour scheme, while low tables line the walls and a dimly-lit corner area hides cosy leather booths.

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, wagyu beef tartare and white cut kingfish; wok dishes like ginger and shallot lobster with e-fu noodles and wagyu short ribs; and barbecue char siu pork or roasted duck. 

The star of the show though, is 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, king crab and prawn spring rolls and barbecued pork puffs 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 creative cocktails (something from the martini list is a must), or a vino from the boundary-pushing wine list. 

Good to know: Lunch hours from Thursday to Saturday will kick off on 24 October. 

Image credit: Supplied | David Chatfield