Philip Johnson’s e’cco bistro has revealed an autumn menu update showcasing beautiful, fresh and seasonal ingredients.
The award-winning restaurant is due to unveil a completely revamped menu in a few months. In the meantime, we’ve got this sneak peek, with innovative menu additions from head chef Simon Palmer featuring hints of Middle Eastern flavours.
New dishes to try include the wagyu beef tongue, piccalilli, pickled garlic with smoked egg yolk, the duck breast, poached quince, compressed radicchio, dukkah with caramelised yoghurt and the free range suckling pig, kimchi, smoked carrot puree with nduja. Taste-sized portions for some of the new dishes are also featured in the updated five-course tasting menu, which can be enjoyed with matched wines.
For those who love their sweets, e’cco’s new toasted marshmallow, goats cheese, fig, honey, black pepper and popcorn ice cream and the pedro ximenez glazed pear, spiced dark chocolate, sour cherry with peanut ice cream will be cherry on top.
“It’s an exciting time at e’cco with our ever evolving menu,” Philip Johnson says. “We will always maintain e’cco’s ethos of using only the best and freshest ingredients with a focus on seasonal produce, with head chef Simon Palmer adding his Middle Eastern influence to the food. This is a menu that will be appreciated and loved by our loyal customers as well as appealing to a new generation of e’cco diners.”
e’cco bistro is located at 100 Boundary Street, Brisbane and is open for lunch from Tuesday to Friday and dinner from Tuesday to Saturday. To make a booking, call 3831 8344.
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