8.1.10

Courgette Restaurant - Graduation dinner


Went to Courgette Restaurant (54 Marcus Clarke St, City), which has been awarded a hat for 3 years straight,  for a friend's graduation dinner sometime around mid-December (i know, it's been ages ago). The interior design it's modern and the restaurant is quite dim to maintain that romantic atmosphere. The waiter was really friendly and knowledgeable, his service was really good. We all ordered an entree, a main and a dessert and that almost covered 75% of the menu! We were treated with some lovely amuse buche (ocean trout) and very nice house-made bread

                           Left: Amuse buche                           Right: Grape Sorbet, served just before the desserts 

For entrees we ordered:

  • Sauteed Yamba King Prawn with preserved lemon and parmesan risotto, smoked ocean trout and leek tart, honey balsamic dressing

  • Orange and Szechuan pepper pressed confit duck, seared Queensland scallops, apple and fennel puree - the scallops were huge and very juicy, cooked very nicely
The Yamba King Prawn entree taken in 4 different angles
Orange and Szechuan pepper pressed confit duck, seared Queensland scallops, apple and fennel puree

For the mains: (overall i would have enjoyed the dishes more, if they were 'cleaner & simpler' without having too many flavours going on at once)

  • Seared ocean trout with Moreton bay bug cigar, corn custard, shaved Hawkesbury squid and double bacon jus - I think there were too many flavours going on in this dish and that kinda made it a bit too rich for me. However, the components by itself were good.

  • Roast duck breast and confit leg with Toulouse sausage, pickled red cabbage, baby turnips, prune and Armagnac sauce - Duck was quite tender and it went well with the cabbage

  • Roast Riverina spiced lamb loin with speck and cauliflower puree, fondant potato and confit vine-ripened tomato

  • 90 day grain fed fillet of beef with potato bobbin, pea puree, roasted baby beetroots and bordelaise sauce - the beef was very tender and juicy!




The night just wouldn't be complete without the desserts and our selections were:

  • Strawberry and plum terrine with traditional panna cotta and glass biscuits - loved the selection of fresh berries that were served with the lovely panna cotta and also the Persian Fairy Floss

  • Warm Belgian chocolate and fresh raspberry tart with vanilla cream Chantilly - not rich and yet tasty

  • Vanilla crème brulee with seasonal mixed berries and short bread finger - probably the best of the desserts for the night. Smooth and creamy crème brulee with a thin layer of burned sugar

Courgette on Urbanspoon

0 snowdrop meringues:

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