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SOLD OUT – Valentine's Day Dinner 2017

JOIN US FOR A DELICIOUS VALENTINE’S EVENING

Philip Johnson and head chef Simon Palmer will treat you to the ultimate e’cco experience on Valentine’s evening with a five course tasting menu with a paired wine option.

Romance, food and wine have been combined to ensure a memorable evening at e’cco bistro on Valentine’s Day. Treat your special someone to a night they won’t forget!

You’ll be spoiled with mouthwatering dishes including our local yellowfin tuna with salted blackberry vinegar, aleppo pepper, marjoram, buttermilk, ’40hour’ cape grim short rib, roasted heirloom carrots, dukkah and a dessert of red velvet chocolate marquise, textured crumb, cherry, raspberry.

We have two sittings available:
6PM | 8.30PM

Make your reservation now before we book out!


MENU

1st course
local yellow fin tuna, salted blackberry vinegar, aleppo pepper, marjoram, buttermilk
rose, rameau d’or, cotes de provence, 2015

2nd course
sherry glazed beetroot, ginger, rockmelon, nigella, smoked curd
viognier, yangarra, mclaren vale, 2015

3rd course
milly hill lamb, persian salad, fetta
montepulciano d’abruzzo, contessa, 2005

4th course
‘40hour’ cape grim short rib, roasted heirloom carrots, dukkah
gsm, cape barron, ‘native goose’, mclaren vale, 2013

5th course
red velvet chocolate marquise, textured crumb, cherry, raspberry
shiraz, tar and roses, ‘the rose’, heathcote, 2013

Valentine's Day Lunch 2017

JOIN US FOR A DELICIOUS VALENTINE’S LUNCH

Philip Johnson and head chef Simon Palmer will treat you to the ultimate e’cco experience on Valentine’s day with a three course lunch and paired wine option.

Romance, food and wine have been combined to ensure a memorable lunch at e’cco bistro on Valentine’s Day. Treat your special someone to a beautiful meal they won’t forget!

You’ll be spoiled with mouthwatering dishes!

Bookings available from 12pm.

Make your reservation now before we book out!


MENU

1st course
local yellow fin tuna, salted blackberry vinegar, aleppo pepper, marjoram, buttermilk
rose, rameau d’or, cotes de provence, 2015

2nd course
milly hill lamb, persian salad, fetta
montepulciano d’abruzzo, contessa, 2005

3rd course
red velvet chocolate marquise, textured crumb, cherry, raspberry
shiraz, tar and roses, ‘the rose’, heathcote, 2013