LOCATION
Brisbane CBD.
PROFILED BY DE GROOTS MEDIA
Philip Johnson’s E’cco is about bistro food that excites. It’s about dishes that are brilliant in their simplicity and innovations that are approachable as well as interesting. While it’s one of Brisbane’s most acclaimed restaurants you won’t see rows of awards cluttering the walls, because Johnson believes diners need to judge the food for themselves. It has a sophisticated, inner-city feel, tucked away in an old warehouse district, with glimpses of Story Bridge traffic. The dining room has the elegant sparsity of a New York brasserie; clean and spacious with glass doors and floor-to-ceiling mirrors and walls in the evocative hue of a red dusk.
Presentation is of the essence at E’cco, and everything here looks gorgeous. Begin with the roast capsicum risotto and petit herb salad with chilli-infused balsamic, or the ceviche of scallops with tomato consomme and wasabi jelly. For mains, eye fillet of beef, roast baby zucchini, beetroot and horseradish relish, or whole baby chicken with roast shallots, baby carrots, preserved lemon and pine nuts. Among the desserts are buttermilk pannacotta with grape jelly and crostoli, and iced peach souffle with apricot and Sauternes custard, and nectarine and almond meringue. An excellent wine list offers plenty of variety and switched-on staff are always on hand with knowledgeable advice.
Fiona Davies, February 2006
DETAILS
e’cco is a bistro by name and a bistro by nature. Clean lines and bold colour contrasts reflect this minimalist bistro quality. The converted tea warehouse is a smart, unpretentious space with an open kitchen and stainless steel bar being the perfect showcase for the pure and simple, uncomplicated food that has become e’cco’s distinctive style. As Brisbane's most highly awarded restaurant, e'cco bistro put Brisbane on the culinary map. Running to a vibrant buzz, the cuisine is cutting edge while still being generous and wholesome. Doubtless, you'll consider the easy on the wallet "bottom line" to be a small price to pay for excellence.
