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“….the vigour and colour of the dishes we encountered confirm chef Philip Johnson as a brilliant technician and a genuine creative force. The New Zealander is one of a handful of talented chefs who have helped raise the bar in Queensland restaurants.”
Des Houghton, Q Weekend
• June 2007

“Rare is the restaurant where each dish grabs the diner with equal conviction. Such is the food of Philip Johnson, who has forged a creative path through the classics and into modern and competitive times by remaining utterly consistent in all areas of his business. You can always expect friendly and competent service, a concise and user friendly wine list and great food fashioned from the best available produce. You’ll find robust flavours and generous portions; food unaffected by fads past and present.”
Anthea Loucas, Gourmet Traveller 2007 Australian Restaurant Guide
• October 2006

“It’s now a decade since Philip Johnson converted this centry-old tea warehouse into a slick bistro. The classically inclined yet colourful menu remains a contemporary lesson in simplicity…”
Roslyn Grundy, The Age Good Food Guide 2006
• January 2006

“Brisbane without e’cco is almost unthinkable. This unpretentious bistro has possibly done more to put Brisbane on the national culinary landscape than any other organisation or individual. Knowledgeable staff will be on hand to advise on wine.”
Madeline Healy, The Courier Mail Good Life Restaurant Guide 2006
• January 2006

“The clear, simple recipes from e’cco reflect Philip Johnson’s passion for perfect ingredients. His skill as both writer and chef make this book one that I will always refer to.”
Rose Gray, River Café, London

“Since discovering e’cco, eating in Brisbane has taken on a new dimension. I feel much empathy with e’cco’s food.”
Maggie Beer, cook, writer, food producer

“Philip Johnson cooks from the heart, with an unparalleled ability to allow ingredients to speak for themselves.”
Cherry Ripe, food writer and palateer

“Philip Johnson’s restaurant is crisp and simple, the food simply delicious. You leave his restaurant always eating a meal that has surpassed your expectations. Why? Because Philip cooks with the most beautiful produce, adding love and care. In his new book you will see the secrets of his wonderful cooking, unpretentious and generous. Like a visit to his restaurant, a visit to the pages of this book will be a rewarding experience.”
Neil Perry, Rockpool, Sydney

“I love Philip Johnson’s delicious and innovative (but unpretentious) food, and only wish I lived closer to his justly acclaimed Brisbane restaurant! Next best thing is to follow the recipes from his books e’cco and e’cco 2. These reflect Philip’s passion for perfection, show his love of pure and simple flavours, and capture his trademark style.”
Alison Holst, New Zealand food writer and icon

“Philip’s food is exactly the sort I would dream of serving if I had a restaurant in Australia. Quite simply perfect!”
Alastair Little, London

The Sydney Morning Herald’s “Good Food Guide 2000/2001″, compiled by Terry Durack and Jill Dupleix, made special mention of e’cco “with its finely honed, yet relaxed Mediterranean cooking” and was described as remaining “the heartbeat of Brisbane dining”. According to a Gourmet Traveller Review in November 2001, “If restaurants were fashion items, e’cco Bistro would be the little black dress”.