After 22 years in the CBD, Phillip Johnson’s iconic e’cco bistro has moved to Newstead. Gert Pretorius is the Head Chef overseeing a menu divided into four categories – seafood, meats, vegetables and dessert.
The fit-out is fresh, light and more open than before. You can choose to sit at the bar or at the kitchen counter overlooking the busy open kitchen, as well as at standard tables. The tables are quite close, the lighting is bright and the surfaces hard – so the space can be a little noisy when it is busy.
The menu is designed to share without the traditional entree/ main format. Sugarloaf cabbage is lightly chargrilled, drizzled with miso and topped with thinly sliced daikon and pickled ginger. Two generous pieces of duck breast are pink with a crispy skin, and complemented with sweet figs, tart shaved goat cheese and a walnut sauce. Tender, juicy Schultz Farm suckling pig with a perfectly crisp crackling is served with crispy beans and a tangy chimichurri sauce.
PSST! e’cco bistro offers an excellent range of desserts, including freshly baked choc chip cookies and madeleines.