If you’re looking for a great dining experience in Brisbane, Central Restaurant should be on your list. Brought to us by the creators of Rick Shores on the Gold Coast, Central combines bold flavours, and an atmosphere that’s as cool as it is industrial. From standout signature dishes and dumplings to exceptional service, this is a dining experience that impresses.
Location: Central Restaurant is hidden downstairs at 340 Queen Street, Brisbane. The entrance is unassuming – you step down through draped curtains, past hanging chicken carcasses, and descend a concrete staircase, all while music sets the tone for the night. The hidden, low-lit space adds to the intrigue and charm, making it feel like you’ve discovered a secret spot.
The Details: We opted for the Signature Banquet to have a taste of lots of plates. Here’s what we ate:
- Pickled Lotus Root Rose Wine, Chinese Yam, Mint.
- Sydney Rock Oyster with Ginger Vinaigrette and Chive Oil: Beautifully fresh and light.
- White Cut Kingfish with Ginger Radish, Spring Onion, White Soy: Slightly seared on the outside but served cold – an interesting texture, though I prefer kingfish fully raw.
- Hong Kong ‘Pineapple’ Bun with Smoked Butter and Crispy Prosciutto: Ironically no pineapple here (it’s a nod to the bun aesthetic), but it was delicious! The butter made it indulgent and memorable – though I find most items including a slab of butter are! No surprise this is a signature dish.
- Classic Prawn Har Gow with Bamboo and Caviar.
- Pork + Prawn Siu Mai with Borrowdale Pork and Black Truffle.
- Barbecue Pork Puff with Manuka Honey and Golden Sesame: The pastry was incredibly light, like a fluffy pork bun.
- ‘Shandong’ Crispy Skin Chicken with Sand Ginger, Aged Vinegar, Crispy Kai Lan: One of my favourite dishes! The chicken was tender with perfectly crispy skin, and the vinegar-based flavours were divine – not a dish you find everywhere.
- ‘Yang Zhou’ Fried Rice with Char Siu and Shrimp: Surprisingly light and fluffy – a favourite at the table.
- Steamed Asian Greens with Abalone Oyster Sauce and Chicken Fat.
The dumplings were served with a dipping sauce of aged vinegar, soy, ginger, and coriander. While it was good, I personally would’ve preferred straight black vinegar for a more traditional vinegary punch. A side of chili would have also been well received.
Vibe Check: The industrial, low-lit decor paired well with the pumping music. It’s a cool fit-out, very Melbourne-esque. I found myself Shazaming songs throughout the night – the playlist was that good! Apparently, they occasionally have DJs, which I’d love to experience. The overall ambiance felt vibrant yet sophisticated, making it perfect for an evening out.
The Service: The service at Central was excellent – attentive, fast, and incredibly professional. The staff were knowledgeable about the menu and quick to offer recommendations.
A standout moment was when my wine glass was accidentally broken by a server. The situation was handled so well. A team immediately stepped in to clean up, replace the glass, and bring fresh wine to the table, all with sincere apologies. It’s refreshing to see a restaurant take accountability and execute such smooth damage control. With lots of new restaurants opening across Brisbane, I have found that good service has been hard to find.
Why I’d Return: From the menu to the cool, industrial vibes, Central has heaps to offer. The standout dishes, like the Shandong Crispy Skin Chicken and Barbecue Pork Puff, make it worth revisiting. Combine that with the excellent service and dynamic atmosphere, and I’d come back again, especially to check out a night with DJs. Great spot for a date night.
Final Thoughts: Central Restaurant Brisbane is definitely worth a visit. Whether you’re in it for the bold flavours, the unique industrial space, or the excellent service, it delivers on every front. If you’re dining in Brisbane, make sure to book a table here – you’ll leave impressed.
