When owner/Chef Paul Kuipers isn’t answering phone calls, training staff, welcoming guests and meeting with his family of suppliers, you may find him soaking up information at fisheries in Tasmania.
Even though it’s in the middle of the Parramatta’s CBD, once you set foot inside Courtney’s, you cannot help but feel all your troubles and worries are left outside, thanks to the welcoming atmosphere and staff.
An experience is what you will take away with you when dining at Courtney’s, for it is far from boring. The presentation of the dishes is attractive and unique, and the ingredients used are of supreme quality. If you are smart and hip to the fact that offcuts are some of the best parts of the animal, then the lamb brains will confirm this, as they are outstanding. The flavour, texture and the accompaniments – lemon, caper butter and mash – are genius! The eschallot marmalade that accompanies the venison sausage dish accentuates the natural flavour of the field mushrooms and potatoes.
PSST! Why not pop in for brunch on ‘Social Sundays’?