When it comes to dream teams, they don’t come much bigger than this – Josue Lopez (ex-GOMA Restaurant) has a pedigree as one of Brisbane’s most highly acclaimed chefs, while Philip Johnson and chef Gert Pretorious are the formidable team behind the award-winning e’cco bistro. For one night only, the trio are combining their considerable talents to create a five-course menu presented in a tag-team style – Josue will present three dishes, the e’cco team will plate up two creations, and the trio as a whole will collaborate on an amuse bouche to open the evening. Diners will also have the option of paired wines hand-selected by ecco’s in-house sommelier.

In keeping with Josh Lopez’s signature style, diners can expect to find a few unconventional ingredients gracing the menu. Camel milk, quandong and saltbush may not seem so strange to those who are familiar with Josue’s work, but this dinner sees the chef experiment with exotic plants usually found on a rainforest floor – monstera and lucerne, anyone? One thing is for sure – the dishes are bound to pair perfectly with e’cco bistro’s exquisite modern Australian fare. Although there are three minds at play, the menu has been expertly curated to carry a story in the making of each dish.

Spots at the Josue Lopez x e’cco bistro dining event are extremely limited – to secure your spot, call the venue on 07 3831 8461.