Brisbane CBD.PROFILED BY DE GROOTS MEDIA
Brisbane dining stalwart E’cco Bistro continues to exceed expectations with its stellar menu, simple aesthetic and commitment to fresh produce and uncomplicated food pairings. The interior is warm and clean featuring dark ruby-red colouring as well as wooden and charcoal finishes. The service is competent without being fussy and there is a superb view into the kitchen from almost every seat in the house, so diners can watch the chefs work their magic.
This is modern bistro dining at its best. Tried and tested favourites enjoy prominence on the menu, while seasonal specials have you wondering whether you can ever go anywhere else to eat again. The pumpkin risotto with candied walnuts packs enough punch to silence the most ardent of meat eaters while the wagyu beef cheeks with Asian salad showcases chef Johnson’s masterful understanding of flavour and simplicity. The tenderness of the cheeks will have you whispering sweet nothings to the whole kitchen staff. The wine list is well executed with a smattering of offerings from most wine-producing regions of the world. Desserts such as chocolate fondant, banana ice-cream, cumin caramel and macadamia praline are so seductively poetic the menu reads like a lyrical ode to sweet tooths. Just don’t forget to book as E’cco is one of the few restaurants in Brisbane that you will find packed, cheek-by-jowl, every night of the week.
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.