It has been a while since I’ve last dined at Courgette but a spontaneous lunch was booked with wonderful company, it was an offer too good to refuse.
I’ve always loved their cutlery.Three course lunch ($66.00 per person).
Complimentary bread with smoked butter. This had a magical crunchy exterior with a soft bready interior served warm with amazing butter. This was just bread and butter so I was excited for what was still to come.Entree~ (yes all of us chose the same entree)
In house smoked salmon, seared scallop, fennel sand, cauliflower puree, fermented black garlic. The salmon wasn’t overly smoked or salty which kept the palette rather clean throughout this course. I haven’t had a good scallop for a while and there were two big juicy plump ones on my plate. I was so happy!Main~
Flaked ocean trout, king prawn, baby squid, pea puree, squid ink crumb, pernod beurre blanc.Sous vide Angus beef tenderloin, baby spinach, red cabbage gel, artichoke, thyme and port jus. It might appear too rare for some (inside was quite pink), but the beef was tender and I cut through it effortlessly. A great pairing of flavours on the plate and with a few spoonfuls of the Paris mash, this was the ultimate lunch.Maple glazed muscovy duck breast, couscous, kale, celeriac puree, tomato eggplant relish, prune gel.Sides~
Paris mash ($7.00). Not as buttery and rich as I remember it used to be but still ridiculously smooth and paired perfectly with the beef.
Asparagus, pine nuts, sunflower seeds ($7.00). Cooked perfectly and a great addition to any main meal.Dessert~
Dropped cinnamon apple pie, vanilla bean custard, burnt apple ice cream, toasted oat crumb. The presentation reminds me of Massimo’s dropped pie from Osteria Francescana. It is a classic dessert given a beautiful modern face lift and I loved every mouthful. The perfect winter warmer dessert.Cheese and bickies Guilloteau Buche d’Affinois triple cream Brie, Reypenaer VSOP aged Gouda, Wyngaard Chevre Affine. When my friend said to try some of cheese board, I didn’t envisage myself eating almost half of it, but I found all three cheese delicious and very moreish.This is one of the best meals that I’ve had in Canberra in a long time, one wonders why it took me so long to come back.