e’cco Bistro – November 2012 menu
– fresh, seasonal, innovative –
e’cco Bistro has long been a favourite of mine and it’s reputation on the Brisbane food scene is no different.
Through a commitment to consistency, excellence and innovation, Philip Johnson’s first bistro has been a food destination since it opened 17 years ago.
Johnson’s commitment to his philosophy of the highest quality seasonal produce has always been consistent and I respect him for it.
“It’s a great time of year, right in the middle of Spring and our menu moves with the season,” he said.
“My head chef Norman Harvey has built this new menu around seasonal produce such as pardon peppers, mango, peaches and broad beans.
“The seafood and meat on offer is also seasonally focused, including lamb, scallops, white fish and veal.”
The art, Johnson said, came from his team delivering a nuanced and innovative menu that still showed respect for the ingredients.
I’ve got my eye on the starter ‘Lemon thyme butter poached bug tail, saffron mayonnaise, jamon crumbs & fennel salad. For main I think I’d go the ‘Duck breast, grilled mango, duck fat congo potato & red currant jus”. How about you; what would you go for?
