Central Restaurant

CONTACT

340 Queen Street
Brisbane CBD, 4000 QLD
Show on map


Opening Hours

SUN closed
MON 5:00pm - late
TUE 5:00pm - late
WED 12:00pm - 2:30pm
  5:00pm - late
THU 12:00pm - 2:30pm
  5:00pm - late
FRI 12:00pm - 2:30pm
  5:00pm - late
SAT 12:00pm - 2:30pm
  5:00pm - late

The Details

Cuisine
  • Chinese
Need to Know
  • Good for Groups
  • Great for Dates
Serving
  • Dinner

From the team behind Rick Shores and Southside comes a subterranean dumpling restaurant and bar that 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 anything Brisbane has ever seen before—even nabbing Australia's top interior design award at the 2025 Australia Interior Design Awards. In fact, Central is the first Queensland project to have ever claimed the prestigious Premier Award for Australian Interior Design which it took home alongside the award for Hospitality Design.

So what can you expect? Head down a mysterious concrete staircase and you'll 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. 

Image credit: Supplied | David Chatfield