The story
e’cco bistro in Brisbane delivers refined Modern Australian cooking built on simplicity and exacting technique. Philip Johnson founded the venue in 1995 with a straightforward approach. The name translates to “here it is” in Italian, reflecting a commitment to simple food executed with exacting standards. His kitchen prioritises premium Australian seafood and seasonal vegetables, relying on precise techniques and wood-fire heat to build depth. This dedication to quality sourcing keeps the local cuisine grounded in natural flavours, a consistency that recently secured a fourteen-point rating from the Australian Good Food Guide.
The wood-fired lobster remains the most requested experience at the table. Chefs prepare the crustacean directly over flame to highlight its sweetness before pairing it with lighter accompaniments from the kitchen. Other plates follow the same restraint. A roasted duck breast arrives alongside poached Sunshine Coast quince and caramelised Malany yoghurt, letting regional ingredients speak for themselves.
The current venue sits within the Haven precinct in Newstead, offering contemporary interiors that shift easily between casual lunches and formal gatherings. A dedicated private dining room accommodates larger celebrations while maintaining the same attentive service found throughout the main floor. The cellar focuses on boutique Australian winemakers, with an extensive selection available by the glass. Occasional French and Italian wine collaborations occasionally expand the pour list for themed evenings.
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