Places

E’cco – Brisbane

Polished floors, glass doors and white walls form the posh surroundings of Philip Johnson’s E’cco.

As we were perusing the menu, a loud explosion broke the night’s tranquility. Tonight it was Brisbane’s inaugural Riverfire Festival, and with a close view of the Story Bridge, we excused our tables to watch the spectacular fireworks.

We returned, only to find our napkins refolded and glasses filled – the work of magic elves.

For starters, we were given a selection of freshly baked breads. I chose the Rosemary, Onion and Caraway Bread.

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For mains, Mum opted for the Slow-cooked Duck with Sour Red Cabbage, Bacon and Toasted Hazelnuts – beautifully crisp with the meat falling away from the bone complemented well with the sweetly sour red cabbage, smoky bacon and crunchy hazelnuts.

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Brother ordered the Roast Lamb Rump, Caponata, Cavolo Nero and Balsamic Jus.

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Dad had the Roasted Pork Belly, Parmesan Potatoes, Braised Witlof and Grilled Apple.

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For me, the Seared Salmon, Risotto of Sweet Corn, Green Onion, Spinach and Tomato Vinaigrette – Crisp skin with the salmon slightly overdone, resting on a warm risotto with sweet bursts of corn and a tart flavoursome tomato vinaigrette. The risotto was not overly thick and heavy which was nice.

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We also ordered some sides of Sauteed Green Beans, Confit Garlic, PIstachio and Oregano as well as a Green Salad with House Vinaigrette.

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For a sweet finish, we had the Blueberry and Panettone Pudding with Vanilla Bean Ice-cream – Juicy raspberries and blueberries added freshness to the warm sweet and zesty panettone with thick creamy custard. The Vanilla Bean Ice-cream was pure, clean and refreshing.

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As well, the Chocolate and Hazelnut Tart with Ferrero Rocher Ice-cream and Cocoa Nib Coulis – thick, rich chocolate on a buttery shortcrust base decorated with bursting raspberries and hazelnut with a unique chocolate hazelnut ice-cream complete with a textural crunch.

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A wonderful night at E’cco, complete with fireworks – happy :)

E'cco Bistro on Urbanspoon

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