INSIDER by TheFork is a carefully curated selection of top tier venues, the ones with hats, the ones that make the top dining guides, and most importantly the ones we know you love!

Meet the Chef

Picture of James Mussillon.

James Mussillon

From a young age James was inspired by the idea of being creative in the kitchen and moved to Europe to begin his career, making his way into the London kitchen of celebrity chef Marco Pierre White. After returning home, James accepted a position as sous chef at Quay. 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.

1831 Verified Diner Reviews

Take it from the experts - we gather information from foodie experts to provide you with valuable inside knowledge and detailed descriptions on restaurants from around the country.

Total Score

1831 reviews
Value for money

dined on Mon, 5 Aug 2019

Superb food, great service, impressive wine list. The owner chef has been running a very professional restaurant for years. We thoroughly enjoyed our 4 course dinner.
Hilary Moody

dined on Fri, 26 Jul 2019

A lovely restaurant with beautiful food and excellence service. Always love to eat there.

dined on Sat, 13 Jul 2019

Great night, a very good restaurant. Very good options for the 4 course menu and a fantastic wine list.
Guillermo Tempo

dined on Sat, 6 Jul 2019

My wife and I had a great experience. Highly recommended. It is also BYO which raises my respect for this restaurant. Great service, food and atmosphere.

dined on Fri, 14 Jun 2019

Beautiful food and atmosphere, always a delight.

dined on Sat, 25 May 2019

Amazing food and fantastic service. Fine dining at its best. Excellent value for money given the quality and standard of the food. We thoroughly enjoyed our evening and will definitely return if we’re in Canberra. Please open a restaurant in Sydney!
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About Courgette Restaurant

You say zucchini, I say Courgette Courgette is to restaurants what Bentleys are to cars – seriously luxurious. Located in the heart of Canberra city, expect French, fine fare from this frequently gong-winning restaurant. Dishes may appear to be simple but they rely on the freshest of ingredients and adventurous pairings to delight diners – and they’ve managed to collect chefs’ hats every year for the past three years. Whether you want a three-course lunch or four course a la carte dinner, you had better be prepared to make some difficult choices. You should also ready yourself for dishes that delight the eye and sing on the tongue. Try the roasted Jerusalem artichoke, asparagus and eschalot with garlic foam, hazelnuts and lemon dressing. Alternatively, you may prefer the black Angus grange fillet of beef with pomme fondant (very fancy mashed potatoes), French lentils with heirloom carrots and olive jam. Expect courteous staff, well presented food and quality wines matched to your meal. Best dish: Prosciutto wrapped, pan-seared scallops, confit chicken wings with pea mousse, lemon olive oil balsamic reduction



Courgette Restaurant Address

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