The expert team behind the Gold Coast’s famous Rick Shores and Fish Lane’s Southside Restaurant has turned their sights to Brisbane’s CBD, opening Central this October. History is bound to repeat itself, as there’s no doubt executive chef Benny Lam, general manager Maui Manu and co-owner David Flynn will have another hit on their hands.
The new restaurant is a love story to Hong Kong with the extensive menu featuring raw plates, dim sum (the star of the show), barbecue, wok, rice and noodle dishes. No flavour is off-limits, as you’ll find the perfect combo of classic Cantonese cuisine and Western tastes. The menu is under wraps for the moment, but expect dishes like drunken chicken with aged shaoxing rice wine, ginger and shallot lobster with e-fu noodles, char siu pork, and more.
In an era where third spaces are no more, Lam has dreams of Central being just that – the go-to for office workers and locals, slotted beneath the storied Piccadilly Arcade building on Queen Street. The 80-seat subterranean dumpling bar and restaurant is inspired by its jazzy Primitif Cafe roots with Hong Kong’s contemporary influence, and the fit-out transforms this underground space into a moody and low-lit venue with exposed brick and a raised kitchen to give the food the attention it deserves. Embrace the cave vibes, they say!
Keep your eyes peeled, ears to the ground and noses in the air for when Central fires up its first dish; we know our foodie senses are already tingling.
