{"id":42195,"date":"2025-01-23T02:21:26","date_gmt":"2025-01-23T02:21:26","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/a-central-threeway-from-blade-deegan-and-the-bar-team-from-brisbanes-brand-new-bar-central\/"},"modified":"2025-01-23T02:21:26","modified_gmt":"2025-01-23T02:21:26","slug":"a-central-threeway-from-blade-deegan-and-the-bar-team-from-brisbanes-brand-new-bar-central","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=42195","title":{"rendered":"A Central Threeway from Blade Deegan and the bar team from Brisbane\u2019s brand new bar, Central"},"content":{"rendered":"


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\"\"\"\"340 Queen Street, Brisbane <\/strong>
centralbne.com.au<\/a> @centralbne<\/a><\/strong><\/p>\n

Southside and Rick Shores have teamed up to open Central, a subterranean dumpling restaurant in the heart of Brisbane\u2019s CBD. Named after the frenetic Central district in Hong Kong, Central sits right in the heart of Brisbane, slotted beneath the storied Piccadilly Arcade building on Queen Street. With chef, Benny Lam, at the helm (of Southside fame) Central is bringing a bit of Hong Kong to Brisbane.<\/p>\n

Blade Deegan, Anthony Burke and George Cartwright are the team behind the drinks featured here. We asked Blade a few questions about his new gig and the new list. Blade\u2019s had a big year, with his former bar Maker being recognised at the Bar Awards as Best Small Bar and Queensland\u2019s Best Cocktail Bar. \u201cAnd now we have opened Central and it\u2019s a hit, it\u2019s all coming up Milhouse ya know?\u201d says Deegan.<\/p>\n

He\u2019s a passionate advocate of the Brisbane bar scene, citing names like Ellery Low, Ed Quartermass, Millie Tang and Jonte Highton as inspirations during his career so far. He says it\u2019s a great community to be a part of. \u201cSounds stereotypical, but the people we\u2019re surrounded by up here are so incredibly lovely and I\u2019ve never been able to leave because of them.\u201d<\/p>\n

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Blade Deegan, Anthony Burke and George Cartwright are the team behind the drinks featured here. Deegan says: \u201cWe have reinterpreted a lot of classic drinks from the 80\u2019s and 90\u2019s, whilst trying to keep them feeling disco.\u201d<\/h2>\n<\/blockquote>\n

But if it was a night in the trenches, his number one draft pick would be Marnie Bugeja. \u201cWe\u2019ve seen some absolute crime scenes in our time at Cobbler, Mama Taco and even Savile. But if it was gonna be anyone to have a horrible shift with, it may as well be the queen\u2026 Don\u2019t tell her I said nice things about her though.\u201d<\/p>\n

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Now firmly cemented in his new role at Central, the team have been committed to a menu packed with fun retro drinks. Deegan says: \u201cWe have reinterpreted a lot of classic drinks from the 80\u2019s and 90\u2019s, whilst trying to keep them feeling disco.\u201d<\/p>\n

\u201cThe Staying Alive is a light and fluffy number created as an ode to the Mesha cocktail, which was a Brisbane classic from the Bowery,\u201d says Deegan. \u201cNever Too Much is a textural stir down with a light spice and orchard notes. Lastly, we have our after-dinner number, which you\u2019ve probably already guessed, is our grasshopper. The combination of agave spirits and pandan cream adds a sort of popcorn flavour and has been one of the fan favourites so far.\u201d<\/p>\n

\"\"\"\"NEVER TOO MUCH<\/strong>
40ml Jefferson VSB Bourbon
7.5ml Beeswax Noninio
10ml Pear Eau de vie
5ml Chai Spiced Honey
Garnished with honeycomb<\/p>\n

\"\"\"\"SPACE BASS<\/strong>
30ml Condigo Reposado
15ml White Cacao
10ml Creme de Menthe
50ml Pandan Cream
Garnished with nutmeg and Mezcal aromatic<\/p>\n

\"\"\"\"STAYIN\u2019 ALIVE<\/strong>
30ml Ansolut Citrus Vodka
10ml Massenez Apple
15ml House Falernum
30ml Clarified Pineapple
30ml Raspberry \u2018Custard Verjus
10ml lime
Garnished with compressed watermelon radish.<\/p>\n

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