Lunch Thu-Fri noon-2.30pm
Dinner Tue-Sat 5.30pm-10pm
Many chefs talk about seasonality and hand-picking local produce, but chef-patron Philip Johnson and team have been putting the philosophy into practice since E'cco opened more than 20 years ago. You might find venison tartare brightened with spicy harissa and lime on a crisp beetroot cracker emerging from the well-lit open kitchen, or sweet clams lolling alongside briny cannellini beans with pork neck from Toowoomba, its fat nicely rendered, amped up with a pungent green garlic sauce, wisely served to the side. It's a kind of produce-led offering for the now, discerningly rather than exclusively local, and paired to a drinks offering with global reach - featuring worthy Australian producers and wines from China, the US, South Africa and beyond. Service remains a considerable drawcard. Desserts, meanwhile, champion the remastered classics theme; try mango in a crumbly biscuit-based tart with textures of yoghurt and lemon balm.