Centrada Restaurant in Red Bank recently unveiled a new and exciting culinary chapter this spring with the debut of its latest menu.
Through a collaboration between Chef Joey Sergentakis and Executive Chef Santiago Mojica, Centrada’s offerings will be infused with bold flavors and innovative techniques. The new selections will showcase a refined yet vibrant approach, featuring influences from Peruvian and South American flavors while emphasizing functionality for large parties. Guests can expect a curated dining experience that blends Sergentakis’ deep-rooted appreciation for quality ingredients with his mastery of global culinary traditions.
The menu collaboration will be overseen by Esperto Hospitality and Norman Reola, vice president of culinary, ensuring a seamless integration of expertise and innovation. Their leadership provides a strong foundation for the menu’s development, reinforcing Centrada’s commitment to delivering an exceptional dining experience.
Centrada has also brought on Walter Derrig-Fennell of Catch NYC fame as its new general manager. Alongside Head Bartender Amanda Varriale, Derrig-Fennel has developed an innovative new beverage program to complement the restaurant’s refreshed menu.
Derrig-Fennel has developed an innovative new beverage program to complement the restaurant’s refreshed menu. The carefully curated cocktail and wine selections will enhance the flavors of the dishes, creating a seamless and memorable dining experience.
There are plans to add a Sunday Brunch from noon – 8 p.m. in early summer.
Reservations are highly encouraged as the restaurant embarks on this exciting new journey. The beautifully decorated 186-seat restaurant with an upscale vibe has a full-service bar with an artisan cocktail program that includes an exotic library of tequilas and mezcal complimenting an amazing craft beer and wine lists.
Perfect for the warmer seasons, Centrada has expansive windows opening up the entire first floor to Red Bank’s vibrant downtown street life.
There is also a variety of unique dining spaces accommodating parties from 10-100 plus.
Mojica, a seasoned chef based in NYC since 1995, has worked at institutions such as the Metropolitan Museum of Art and the Guggenheim. Having owned two restaurants in New York City, Mojica specializes in seafood and Latin cuisine, bringing an additional layer of expertise to Centrada’s evolving menu. Meanwhile, Sergentakis’s illustrious background includes working alongside world-renowned chefs such as Daniel Boulud, Philippe Rochat, Alain Ducasse and Gray Kunz. His tenure as Chef de Cuisine at Café Gray Deluxe in Hong Kong’s Upper House hotel earned the restaurant a Michelin Star.
“I’m excited to bring my passion for bold, layered flavors to Centrada through this collaboration,” Sergentakis said. “This new menu is designed to celebrate the dynamic essence of Latin cuisine while incorporating the refined techniques I’ve developed throughout my career.”
