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.


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.


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.


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.


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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