Courgette Restaurant

Courgette is the Canberra fine-dining restaurant James Mussillon has run on Marcus Clarke Street since the early 2000s, his fourth chef-owned restaurant after Aubergine, Sabayon and Water Edges. Mussillon trained in London under Marco Pierre White at the height of MPW's three-star period, with Philip Howard at The Square and alongside Joël Robuchon, before returning to Australia as sous chef at Quay. The kitchen is French-inspired Modern Australian, with a five-course degustation (including a separate vegetarian degustation), three-course à la carte, and a structured lunch program from express through three-course. The restaurant has held a Good Food Guide Chef's Hat continuously since opening. Lunch and dinner, Monday through Saturday.