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.

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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.

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The philosophy of Courgette is rooted in the combination of simplicity and freshness of the basic elements, with adventurous complexity of sauces and dressings.