Courgette is a nice break from the noisy, bustling style of many restaurants. The clientele is mainly business guests, there’s plush coffee-toned carpet instead of typically unforgiving industrial concrete surfaces and there’s barely any Instagramming going on despite James Mussillon’s classic French technique creating plenty of clickbait. Bug tails are added to seared scallops and chorizo, encircled by pools of pea puree and fermented black garlic. Cowra lamb medallions are placed diagonally across a textured white porcelain plate dotted with prune gel and white bean puree. And precise pastry skills are evident in a shortbread millefeuille decorated with fresh, freeze-dried and jellied raspberries, and a quenelle of malt ice-cream. Service is smooth and understated, the stemware and crockery fine, and a cellar boasting more than 400 wine bottles provides plenty of diversity of styles and varieties for all drinkers. Long live the power lunch.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Wine: ★ ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
