October 2017. Simon Palmer, Ecco Bistro, Brisbane.
Simon started his career in Newcastle and then went onto to work in the likes of Bacca's, Urbane and Gerards. He now runs the highly respected Ecco Bistro in Brisbane. Simon focuses on bistro dining with a modern twist allowing the produce to sing and dance on the plate.
CHARGRILLED OCTUPUS, MACADAMIA, MUHAMMARA, FERMENTED SMOKED CHILLI BEURRE BLANC, GREEN OLIVE AND POMEGRANATE.
HEAD CHEF SIMON PALMER OF ECCO BISTRO.
Ecco Bistro, owned by the legendary Philip Johnson brought his food and passion to the Australian restaurant scene many years ago gaining him an enormous amount of respect and had seen many young chefs flourish in his kitchen.
LOCAL SUCKLING PIG, PETITE BOUCHE FENNEL, BLACK LIME ASH, APPLE AND POTATO.
The Ecco Bistro experience takes on classically refined dishes and adds a whole new level of texture to it using a mash of techniques to bring out a new dimension of flavour on the plate. Simon not only thinks deeply about the flavours but the compostion of colour and lines when bringing a dish together.
DARK CHOCOLATE MARQUISE, DULCEY MOUSSE, MANDARIN, DARK CHOCOLATE SAUCE, YARROW AND PETITE FLOWERS.
“Having the Petite Bouche Farm on our Queensland doorstep now allows us to receive consistent, fresh and unique produce.”
WAGYU RUMP, SWEET & SOUR ONIONS, PETITE BOUCHE VEGETABLES, MUSHROOM AND PARSNIP CREAM.
“It is fantastic to see a dedicated, enthusiastic young chef like Simon pass his knowledge on to other chefs while continuing to build his own knowledge around food, local produce and becoming a better chef.”
