Executive Chef James Mussillon enthrals Canberra diners with his artistic dishes, which are fashioned from choice produce, attuned to the seasons and expertly crafted with culinary finesse. The restaurant is a peaceful sanctuary with a private courtyard view. Starched white tablecloths, lush carpets, cushioned chairs and touches of wood set the scene for a special dining experience.
Chef Mussillon’s inventive produce combinations ensure that his dishes are memorable. Mandagery Creek venison is a supple piece of ruby red meat that melts in the mouth, and it is perfectly partnered with the earthiness of velvety truffled mash. The tangy notes of sweet and sour red cabbage and a rich port and thyme jus complete the fantastic circle of flavours. Wild mushroom and duck wonton ravioli is moist and flavoursome with every bite. Delightfully crisp shiitake chips balance the softness of the ravioli.
PSST! Courgette has four function rooms, including the Cellar Room – where you are surrounded by 400 bottles of wine!