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restaurant
Awarded one hat status by the Sydney Morning Herald 2012 and 2013, Courgette is one of Canberra’s most gorgeous restaurants. Owned by celebrated chef, James Mussillon, Courgette is the ideal choice for an occasion that requires everything to be perfect.
Courgette Restaurant
54 Marcus Clarke St
Canberra City ACT
T +61 (2) 6247 4042
F +61 (2) 6247 0887
info@courgette.com.au
Trading Hours
Lunch | Monday – Friday | 12pm – 3pm
Dinner | Monday – Saturday | 6.30pm – 11pm
Payment Facilities For your convenience we offer the following payment options; American Express (3% surcharge) / Visa / MasterCard / and cash. We do not accept cheques without prior arrangement.
the restaurant
Courgette is a seriously luxurious restaurant known for its sophisticated ambience. Lounge like linen chairs invite diners to settle in and savour both the food and the setting at their own unhurried pace.
Intimate dining is available in the private rooms, The Boardroom and the Cellar. Choice wines from across the globe are on hand along with professional staff to help you select the best drop.
the kitchen
Courgette’s dishes are evidence of Sydney-born, European-trained Chef James Mussillon’s knack for preparing his ingredients with a Frenchman’s finesse to extract their fullest flavours. The menus evolve from the bottom up – he seeks out the freshest fare available in any given season, and takes his creative cue from there. Glazes, sauces, foams and emulsions are the foils with which this artist enhances his raw materials, ever inventing a new combination to excite the taste buds.
The philosophy of Courgette is rooted in the combination of simplicity and freshness of the basic elements, with adventurous complexity of sauces and dressings.
directions and parking
Courgette Restaurant is located at 54 Marcus Clarke Street in Canberra City.
Day Parking – Public parking conditions, meter parking and multi- complex close to restaurant
Night Parking – Secure parking from 6pm located up ramp on left hand side beside restaurant
gift vouchers
Dining at Courgette Restaurant is a unique experience. Why not share it with others by giving them the perfect gift – an Courgette gift certificate.
To purchase a gift certificate:
Contact the restaurant on +61 (2) 6247 4042.
feedback
for an occasion that requires everything to be perfect
menu
Four Course Dinner a-la-carte Menu $80 p.p
First course
- Snowy river rainbow trout, tempura scampi, tomato and basil, olive oil, wasabi, ocean trout pearls
- Jamón ibérico with scotch egg, heirloom tomato, asparagus, mustard gel, potato soldier, pedro ximenez and truffle
- Salad of blue swimmer crab, avocado, tomato jelly, lime mayonaisse, baby basil
- Courgette blossom, pumpkin, globe artichoke, ratatouille, soubise, red wine reduction
Second course
- Rare roasted mandagery creek venison loin, beetroot, goats curd cloud, hazelnut dressing
- Glazed golden plains pork belly with steamed king prawn, mélange of melon, apple and fennel puree
- Quail terrine, pistachio, smoked foie gras cigar, fennel, poppyseed and pomegranate salad
- Vine ripened tomato tarte tatin, triple cream brie, apple and sour cherry vinaigrette
Third course
- Gippsland black angus beef fillet, potato and horseradish galette, peas, beans, caramelised bone marrow
- Roast breast of muscovy duck, chicken boudin, cauliflower cream, pickled red cabbage, star anise and chilli jus
- Atlantic salmon and feuille de brick, scallop, beetroot paint, lime sherbet
- John dory fillet, prawn ravioli, smoked salmon, avruga caviar sauce crème
- Potato and parmesan gnocchi, asparagus, truffle, wild mushroom ragout, petite herbs
- Paris mash
Sugar snap peas with crushed pinenuts
Asparagus with eschallot and ginger
Leaf salad with light vinaigrette
@8
Fourth course
- Chocolate jaffa Ganache, orange, bitter caramel, crisp tuille
- Peaches and cream Namelaka, sous vide peach, strawberries and sorbet
- Blackberry cloud, yoghurt sorbet, honeycomb, basil
- Cheese and bickies Buche D’affinois, St Agur, St Maure Caprifeuille, Cabots trail
Three Course Lunch a-la-carte Menu $60 p.p
First course
- Snowy river rainbow trout, tempura scampi, tomato and basil, olive oil, wasabi, ocean trout pearls
- Jamón ibérico with scotch egg, heirloom tomato, asparagus, mustard gel, potato soldier, pedro ximenez and truffle
- Salad of blue swimmer crab, avocado, tomato jelly, lime mayonaisse, baby basil
- Courgette blossom, pumpkin, globe artichoke, ratatouille, soubise, red wine reduction
Second course
- Gippsland black angus beef fillet, potato and horseradish galette, peas, beans, caramelised bone marrow
- Atlantic salmon and feuille de brick, scallop, beetroot paint, lime sherbet
- John dory fillet, prawn ravioli, smoked salmon, avruga caviar sauce crème
- Potato and parmesan gnocchi, asparagus, truffle, wild mushroom ragout, petite herbs
- Paris mash
Sugar snap peas with crushed pinenuts
Asparagus with eschallot and ginger
Leaf salad with light vinaigrette
@8
Third course
- Chocolate jaffa Ganache, orange, bitter caramel, crisp tuille
- Peaches and cream Namelaka, sous vide peach, strawberries and sorbet
- Blackberry cloud, yoghurt sorbet, honeycomb, basil
- Cheese and bickies Buche D’affinois, St Agur, St Maure Caprifeuille, Cabots trail
course one
- Ginger and pumpkin filled courgette flower, mixed grains shaved blue cheese, sauce soubise, house made ricotta
- 2009 Fantinel Borgo Pinot Grigio (Alto Adige, Italy)
course two
- Yellow fin tuna sausage with crab, pickled ginger wasabi mayonnaise, baby coriander, potato crisp wafer
- 2008 Bethany Riesling (Barossa Valley, SA)
course three
- Prosciutto wrapped pan seared scallops, confit chicken wings pea mousse, lemon olive oil balsamic reduction
- 2009 Boulder Bank Road Sauvignon Blanc (Marlbourough, NZ)
course four
- John dory fillet and prawn mousse rolled in brik pastry saffron mash, poached oyster sauce and young leeks
- 2009 Wood Park Meadow Creek Chardonnay (King Valley, Vic)
course five
- Quail breast with foie gras parfait, star anise prune purée french beans pistachio nuts, madeira glaze
- 2008 Mount Rosa Pinot Noir (Central Otago, NZ)
course six
- Rare roasted venison loin, cauliflower cream, spiced beetroot spinach mousse, broad beans, shiraz wine glaze
- 2005 Peter Howland Shiraz (Mt Barker, WA)
course seven
- Chocolate and hazelnut terrine, white chocolate mousse cigar chocolate dipped milk sorbet 2008 Cookathama Botrytis Semillon (Riverina, NSW)
- food only: $140 per person
- with wine: $60 supplement per person
Valentines day 2013
To Begin
- Prawn raviolo with basil emulsion, smoked salmon and lettuce roulade, fresh Crystal bay prawn
- Rare roasted peppered beef with mustard gel, heirloom tomato, garden vegetables, micro herb salad
Main
- Roast breast of Muscovy duck with chicken croquette, cauliflower cream, star anise infused paradise pear, pickled red cabbage, port jus
- Atlantic salmon, seared Queensland scallops, lime yoghurt, shallot mash potato, asparagus and avruga caviar sauce crème
Dessert
- Assiette of chocolate delights to share
$75 p.p food only
Chef James Mussillon
the cellar | the Boardroom | the dining room
functions
Our staff are dedicated to assisting you with menu planning and any other special requests which will make your function at Courgette truly remarkable.
The Cellar – Up to 10 guests
The Cellar Room is a rare and intimate treat unique to Canberra. Guests are seated amongst our rich collection of Australian and International wines. The Cellar Room can be booked in advance for a business meeting or private celebration. Menus are selected to suit guests needs, with all dietary restrictions catered for and the sommelier can assist in choosing appropriate wines to complement the meal.
The Boardroom – Up to 22 guests
Discreet and professional the boardroom offers superior comfort and privacy for a business meeting, presentation or private celebration. The room features an intimate boardroom style table.
The Dining Room – Up to 60 guests
For a truly exceptional event, the Dining Room is available for your corporate event or private dinner. Enjoy pre-dinner drinks and dinner in this delightful, spacious setting adjoining the atrium. The quality and style of our food and wine, and our exceptional service standards will without doubt leave a lasting impression on all who attend.
The Bar Room – Up to 35 guests
Courgette has an elegant Bar Room which provides a semi-private area for larger groups up to 35p, perfect for cocktail parties, birthday dinners and corperate events
Functions Booking Enquiry Form
awards and reviews | chefs biography | careers
media
James Mussillon is the owner of two fine dining restaurants, Courgette and Waters Edge and executive chef at Courgette. Since establishing Courgette, James’ expertise in the kitchen has seen Courgette receive four consecutive 1 Chefs Hat awards from the Sydney Morning Herald’s Good Food Guide.
From a young age James was inspired by the idea of being creative in the kitchen. After careful research, he decided that the best way forward was to train in Europe. James worked his way into the London kitchen of celebrity chef Marco Pierre White, then the only British chef to hold three Michelin stars. He says “Marco Pierre White was extreme, passionate and driven –being in his kitchen was so exciting. James also got to work with Philip Howard at The Square and French chef Joel Robuchon and claims “he basically got about eight years of experience out of four years of working”.
After returning from London, James accepted a position as sous chef at Quay, one of Sydney’s top restaurants. With a desire and passion to strike out on his own, James chose Canberra as the place in which to showcase his French-inspired Australian cuisine. His restaurants have made an indelible mark on the nation’s capital and James is pleased to be a part of Australia’s world-class restaurant scene.
The key to the success of this restaurant, he says, is fresh local produce and uncomplicated food. He says “you need to understand each product and know how to cook it properly so the flavours can be fully extracted and the plate can be teased”.
careers
Courgette and Waters Edge Restaurants are committed to recruiting high-calibre individuals who have the skills, experience, qualifications and passion to fulfil the restaurants needs. We would love to hear from you if you have a positive attitude, are willing to commit yourself to learning and have a great work ethic.
If you are interested in applying for a position, please email your CV to: info@courgette.com.au
