Courgette
Trading Hours
Lunch | Monday – Saturday | 12pm – 3pm
Dinner | Monday – Saturday | 6.00pm – 11pm
Courgette Restaurant is a seriously luxurious restaurant known for its sophisticated ambience, serving luxurious Modern European dining and quality fine wines.
What We Offer:
Functions
FIXED PRICES MENUS:
Executive Boardroom
22-30 people
Thank you for choosing Courgette for your next event!
Courgette has recently undergone renovations, and we are proud to offer you one of four beautifully presented rooms for your next lunch or dinner. Our staff are dedicated to assisting you with menu planning and any other special requests that will make your function at Courgette truly remarkable.
If you have any further enquiries, our function manager is always available to assist you with any queries you may have. To book a private function, click on the button below:
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Dining at Courgette Restaurant is a unique experience. Why not share it with others by giving them the perfect gift – a Courgette gift certificate!
To purchase a gift certificate:
1. Pick up & purchase from the restaurant anytime from 11am, Monday to Saturday.
2. Order online by filling out the form.
Gift cards are valid for 3 years.
About
James Mussillon was the owner of Aubergine, Sabayon and then Water Edges, he is now focusing his efforts on Courgette restaurant. Since establishing Courgette, James’ expertise in the kitchen has seen Courgette receive six 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”.
James Mussillon was the owner of Aubergine, Sabayon and then Water Edges, he is now focusing his efforts on Courgette restaurant. Since establishing Courgette, James’ expertise in the kitchen has seen Courgette receive 16 consecutive 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”.
James Mussillon was the owner of Aubergine, Sabayon and then Water Edges, he is now focusing his efforts on Courgette restaurant. Since establishing Courgette, James’ expertise in the kitchen has seen Courgette receive six 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”.