An icon reinvented: e’cco bistro reopens with new menu structure | Gourmand and Gourmet

An icon reinvented: e’cco bistro reopens with new menu structure

After proving themselves master shapeshifters during the recent restaurant shutdown, e’cco bistro is back with yet another transformation in tow.

Now offering a fortnightly-changing set menu, e’cco bistro owner Philip Johnson says the lockdown provided a serendipitous chance to reshape the restaurant’s future: “This time has provided us with the perfect opportunity to rethink how we do things at e’cco. Can we be doing this better, can we be offering something that will stand out from the crowd?”.

The new set menu retains e’cco’s focus on presenting premium produce with a range of cooking techniques, with some of the ingredients on offer for the first menu’s iteration including New Zealand Ora king salmon, West Australian truffles, Rangers Valley wagyu, and Calvados-washed triple cream brie from Tasmania.

Guests can expect the likes of coal-grilled wagyu with eggplant skins, miso, and soy, and risotto with celeriac and freshly shaved truffle on the set menu, while plant-based diners will also be catered to on request. 

At $89 for the new set menu, e’cco also offers a standard ($69) or premium ($99) wine pairing, with a non-alcoholic pairing option in the works too. With just 20 seats available per night at the moment (per current restrictions), being one of the first to try e’cco’s set menu is in high demand, with bookings staggered between 6:15 and 7:15 pm.

As for those take-home lamb shoulders, gorgonzola gnocchi, and braised beef cheek that graced many a table during shutdown? They’re sticking around for a while! The e’cco takeaway menu will still be available for pre-order, for pick-up Wednesday-Saturday.

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Words by Georgia Condon
- the gourmet who gets the hibachi hype.