About Ecco Bistro

Here we go It’s clear as soon as you enter the understated yet sleek modern interior of e’cco Bistro(the venue used to be a tea warehouse but there’s little evidence of those industrial origins now) that chef Philip Johnson has succeeded in his vision for a fuss-free French-style bistro. It’s all about serving good produce treated simply in a low-fi atmosphere while maintaining a certain standard of service – and regulars rave about the results. The menu changes regularly but you might find the lamb rump with sweetbreads, pea purée, asparagus and turnips or a roast petite chicken, with du puy lentils, confit garlic, kale and pancetta on the pared-back menu which clearly just wants to do a few things well. There’s a good value fixed price lunch or at dinner time the restaurant offers a Chef+ Somm’s choice 5-course degustation menu which can be paired with wine (hence the ‘Somm’ – or sommelier’s – choice). Best dish: Duck breast

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