News

January 24 2012

Romantic, tantalising, luscious Valentine’s Day at é cucina

Valentine’s Day is named in honour of Saint Valentine, the patron saint of lovers who, it is believed, was murdered on Feb. 14 AD 270. During that time, the Roman emperor Claudius II cancelled all marriages and engagements in Rome, as he was having a hard time getting men to join the military, and he believed married men, being emotionally attached to their wives and families, did not make good soldiers.

However, Valentine secretly married couples until he was caught, then, refusing to renounce his Christian beliefs, was sentenced to be beaten to death with clubs and have his head cut off.

One legend suggests he left a farewell note for the jailer’s daughter before his death which said “Love from your Valentine,” the first Valentine’s card.

Spoil your special one with a romantic dinner at é cucina - and don't forget to buy a Valentine's card. Our very romantic Chef Ben Toye has prepared an amazing  4-course menu in celebration of love. Start with a glass of champagne and Chef’s specially selected and prepared an amuse-bouche, followed with a tantalising entree and a luscious main course of your choice. And of course, rich Belgian chocolate for dessert to bring out the passion in your palate. Bookings are essential.To reserve a table please email us on info@ecucina.com.au or call 94811020

September 28 2011

Open from 4.30pm on Saturdays

After your Saturday shopping in the city, come to écucina, rest your feet, and relax over a chilled glass of white wine or a refreshing beer. You can enjoy one or two of our Stuzzichini share plates and even stay for dinner! Central Park is beautiful at night - the perfect scenery for a relaxing evening with friends or family. And we're open from 4.30pm until late on Saturdays and every other day and night except Sundays.

If you're joining us for lunch or dinner, please remember to book to secure your table - 9481 1020. 

September 28 2011

Melbourne Cup Lunch on Tuesday, November, 1st

Come and experience the fun and excitement of Melbourne Cup at écucina. Live racing on two big screens, complementary champagne on arrival and a three-course lunch écucina style ($85 per person). Great wine and champagne list and plenty of atmosphere when you celebrate your win in the wine bar after lunch.

To book or find out more, please contact Irina on 9481 1020 or functions@ecucina.com.au.

September 28 2011

Book now for Christmas Lunch

After another year of hard work, don't you and your colleagues deserve to pat yourselves on the back? Book now if you're planning your party for November or December (most popular months for Xmas Celebrations). We can organise everything for you. Just call Irina on 9481 1020 or email functions@ecucina.com.au.

April 13 2011

NEW - Chargrilled Steaks

Mouth watering chargrilled steak and chicken are the latest additions to Chef Ben Toye's winter menu. Sourced from grain fed cattle in WA’s southwest and aged at écucina, these steaks are sure to be a favourite with meat lovers. Choose from a 300gm Tender Ridge Sirloin dry aged for 14 days; 350gm Black Angus Rib Eye; or a 350gr Waygu Rump Steak dry aged for 10+ days.

Each steak is served with homemade french fries and your choice of sauce: café du Paris butter, béarnaise, harissa, chimichurri or green peppercorn.

See our fabulous chargrill options on our spring  la carte menu.

March 10 2011

Open for dinner 6 nights

Did you know we're open every night for dinner Monday to Saturday as well as Monday to Friday for breakfast, lunch and stuzzichini (ecucina-style tapas)? Our restaurant and wine bar as well as our private dining room are all buzzing six nights a week. Our fantastically delicious stuzzichini share plates are available from 3pm onwards in the wine bar.

We're open the following hours Monday to Friday - see below - and Saturdays for dinner only. (We're closed Sundays and public holidays.)

June 1 2010

Stuzzichini - ecucina-style share plates

Come and try our delicious new line-up of tantalising Stuzzichini. What is it? It's small shared appetisers - a little like tapas but much, much tastier. Think of it as a couple of steps us from the same old tapas you're getting tired of - without the exxy prices.