1544 Verified Diner Reviews

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Total Dimmi Score

1544 reviews
Value for money

dined on Sat, 16 Sep 2017

Great restaurant with outstanding staff. Andres is a great sommelier he has a big knowledge about his wines. Food was very tasty and wonderfully presented. Dessert was one of my favourites and it came with a candle for my birthday :) Thanks so much team and you deserve all the hats and awards.

dined on Tue, 29 Aug 2017

As always, great, friendly, welcoming and prompt service. Food was delicious and look forward to dining again soon.

dined on Fri, 25 Aug 2017

The restaurant offers 4 courses for a set price. For me, 3 of the 4 courses were delicious but one (the beef) was quite disappointing. The flavours were nice but the beef itself was touch and chewy. The byo option is great for a restaurant of this calibre.
Richard Gardner

dined on Mon, 21 Aug 2017

The best service I have had in Canberra.

dined on Sat, 12 Aug 2017

food was visibly stunning and tasted brilliant. Service was great, with a couple of mix up fixed very fast. would recommend going to try this restaurant.

dined on Sat, 12 Aug 2017

Very nice chefs hat restaurant. Lovely food.

dined on Fri, 21 Jul 2017

A restaurant we are happy to rave about to our friends! The food and friendly service were great (well prepared and all fitting together) and more than adequately matched by the "wine by glass" list and advice from the Sommelier. If you are after 4 courses of really well prepared food in a very nice atmosphere then this is the place for you!

dined on Tue, 18 Jul 2017

Excellent meal, great service. One of our 'go-to' places for fine dining in Canberra
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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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