54 Marcus Clarke St
Canberra City ACT
T +61 (2) 6247 4042
F +61 (2) 6247 0887
Lunch | Monday – Saturday | 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.
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.
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.
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
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.
$75 p.p food only
Chef James Mussillon
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.
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.
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.
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
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”.
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: firstname.lastname@example.org