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LOCATION
Located at Marcus Clarke Street close to Civic Square.

DETAILS
Courgette endows a sense of serious luxury to any dining experience, and is well-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, whilst intimate dining is available in the private rooms. White linen-set tables, plush upholstered tall-back dining chairs, and design flourishes in earthy hues seem to be Mussillon’s trademark décor.

FUNCTION DETAILS
Courgette has select private dining rooms suited for intimate celebrations and larger functions including the cellar, boardroom, main dining room and bar area.

The Cellar seats up to 10 guests and is a rare and intimate treat unique to Canberra where guests are seated amongst a rich collection of Australian and International wines. The Cellar Room can be booked in advance for a business meeting or private celebration.

The Boardroom seats up to 22 guests and provides a discreet and professional environment, which offers superior comfort and privacy for a business meeting, presentation or private celebration. The room features an intimate boardroom style table.

The Dining Room seats up to 60 guests and is a delightful, spacious setting adjoining the atrium. It is perfect for a corporate event, private dinner or pre-dinner drinks with colleagues.

The Bar Room seats up to 35 guests and is an elegant space that provides a semi-private area perfect for cocktail parties, birthday dinners and corporate functions.



FOOD & BEVERAGE
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. He seeks out the freshest seasonal fare to create tantalizing dishes that excite the taste buds including warmed duck terrine with an orange candied endive, radish and fig salad for entrée or a roasted breast of spatchcock, with seared foie gras boudin, fresh peanut butter, port current jelly and thyme jus. Glazes, sauces, foams and emulsions are the foils with which Mussilion enhances his raw materials, ever inventing new flavour combinations like ballotine of John Dory, lobster raviolo, curried duck egg, frisée salad, tomato, saffron and caper salsa for main course. The philosophy of Courgette is rooted in the combination of simplicity and freshness of the basic elements, with adventurous complexity of sauces and dressings, and the dessert of prune and Armagnac semi-freddo with toasted marshmallow, honey cardamon glaze, and caramelised banana certainly hihglights this axiom.