Chef and restaurateur, Philip Johnson, has returned to the kitchen at Brisbane’s E’cco Bistro.
Part of Johnson’s return includes a menu overhaul featuring brand new dishes alongside some signature E’cco dishes from menus past. “The vision for E’cco is to bring it back to its roots but still to keep it modern, contemporary and now,” Johnson says. “There are so many classic dishes from our past that have stood the test of time and I’m excited to reinterpret these on our new menu.”
Signature dishes on the new menu include Johnson’s Moreton Bay Bug risotto, spatchcock with paris mash and hazlenut ice cream sandwich to name a few. New dishes such as grilled Atlantic salmon with citrus beurre blanc and sorrel, and the Angus short rib with savoy cabbage, bacon and fried polenta feature.
E’cco Bistro moved from from its original CBD location to its current home at Haven Newstead in early 2018.
