They say change is as good as a holiday, and e’cco Bistro is essentially sipping on Pina Coladas poolside right now. After 22 years in the heritage listed CBD location, Brisbane hospo power couple Mary Randles and head chef Phillip Johnson have up and moved to trendy Newstead.
They’re moving up, up, up baby, with new flavours and a more progressive style of bistro dining. Throw all your stuffy preconceptions of fine dining out the window, e’cco might be prestigious but it’s anything but boring.
The contemporary fit out is minimalist without being sparse, and just the right amount of cosy – totally date night appropriate. The open kitchen lets you be a part of the action, without the risk of third-degree burns.
Designed to share, the menu is divided into vegetables, seafood and meats. Standouts include eggplant with shiitake, red pepper crisp and wakame oil, chargrilled local bugs with coconut, lime and chilli, and open pit grill cooked and dry aged Darling Downs Porterhouse steak. Decadent desserts include rhubarb jazz apple pastalli and our personal fave, the DIY ice cream sandwich. Fight us.
Breaking out in a cold sweat trying to decide between the pastrami brisket and the Shultz farm sucking pig porchetta? Let Phillip Johnson guide you with his Chef’s Tasting Menu. Five courses for $89pp or with matched wines an extra $60pp.
Speaking of cheeky vinos, the wine list at e’cco is nothing short of stellar with a boutique selection of Australian and international wines chosen by sommelier Mia McIntyre, alongside signature cocktails and craft beers.
Stage two of the e’cco takeover, is set to open mid-2018. A semi-alfresco space, The Terrace will host a more casual offering, including breakfasts, still with that classic e’cco flair.
Anything but ordinary, e’cco’s new chapter is its tastiest yet!
Words by Emma Callaghan – the gourmet who never has to choose because she just eats it all.
Photography by Judit Losh, Nat Hoo & Ray Cash.