340 Queen Avenue, Brisbane
centralbne.com.au @centralbne
Southside and Rick Shores have teamed as much as open Central, a subterranean dumpling restaurant within the coronary heart of Brisbane’s CBD. Named after the frenetic Central district in Hong Kong, Central sits proper within the coronary heart of Brisbane, slotted beneath the storied Piccadilly Arcade constructing on Queen Avenue. With chef, Benny Lam, on the helm (of Southside fame) Central is bringing a little bit of Hong Kong to Brisbane.
Blade Deegan, Anthony Burke and George Cartwright are the crew behind the drinks featured right here. We requested Blade a number of questions on his new gig and the brand new record. Blade’s had an enormous yr, together with his former bar Maker being recognised on the Bar Awards as Greatest Small Bar and Queensland’s Greatest Cocktail Bar. “And now we’ve opened Central and it’s successful, it’s all arising Milhouse ya know?” says Deegan.
He’s a passionate advocate of the Brisbane bar scene, citing names like Ellery Low, Ed Quartermass, Millie Tang and Jonte Highton as inspirations throughout his profession up to now. He says it’s a fantastic group to be part of. “Sounds stereotypical, however the individuals we’re surrounded by up listed here are so extremely beautiful and I’ve by no means been in a position to depart due to them.”
Blade Deegan, Anthony Burke and George Cartwright are the crew behind the drinks featured right here. Deegan says: “We’ve got reinterpreted quite a lot of basic drinks from the 80’s and 90’s, while making an attempt to maintain them feeling disco.”
But when it was an evening within the trenches, his primary draft choose can be Marnie Bugeja. “We’ve seen some absolute crime scenes in our time at Cobbler, Mama Taco and even Savile. But when it was gonna be anybody to have a horrible shift with, it might as properly be the queen… Don’t inform her I mentioned good issues about her although.”
 
Now firmly cemented in his new function at Central, the crew have been dedicated to a menu full of enjoyable retro drinks. Deegan says: “We’ve got reinterpreted quite a lot of basic drinks from the 80’s and 90’s, while making an attempt to maintain them feeling disco.”
“The Staying Alive is a light-weight and fluffy quantity created as an ode to the Mesha cocktail, which was a Brisbane basic from the Bowery,” says Deegan. “By no means Too A lot is a textural stir down with a light-weight spice and orchard notes. Lastly, we’ve our after-dinner quantity, which you’ve most likely already guessed, is our grasshopper. The mix of agave spirits and pandan cream provides a form of popcorn flavour and has been one of many fan favourites up to now.”
NEVER TOO MUCH
40ml Jefferson VSB Bourbon
7.5ml Beeswax Noninio
10ml Pear Eau de vie
5ml Chai Spiced Honey
Garnished with honeycomb
SPACE BASS
30ml Condigo Reposado
15ml White Cacao
10ml Creme de Menthe
50ml Pandan Cream
Garnished with nutmeg and Mezcal fragrant
STAYIN’ ALIVE
30ml Ansolut Citrus Vodka
10ml Massenez Apple
15ml Home Falernum
30ml Clarified Pineapple
30ml Raspberry ‘Custard Verjus
10ml lime
Garnished with compressed watermelon radish.
