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E'cco

This is the restaurant that put Brisbane on the gastronomic map. Naturally, the food has become more assured since owner-chef Philip Johnson opened his doors in 1995. From the gleaming open kitchen a stream of dishes vindicates Johnson’s credo that natural flavours and fresh produce should take precedence. Witness the artful mingling of refreshing flavours and silky textures in his entrée of salmon tartare, sour cream sorbet, sorrel pistou and salmon pearls. For another essay in culinary restraint, try the seared scallops with white beans, cotechino and tomato. E’cco is bright and bubbly, as a modern bistro should be; staff bustle about with bread baskets and wine. Noise levels can rise but you’ll scarcely notice as you indulge in desserts such as tonka bean panna cotta, apple consommé and green apple sorbet, or elderflower jelly, Champagne sorbet and lime wafers. A class act.