The menu was the same as the last time I attended this "quality" restaurant. The staff has changed slightly, new wine waiter, new clothes (uniforms) for the female staff, new look for the headwaiter-manager.
The famous chef is still cooking away in the kitchen.
The rooms have been 'opened up' in the vague terminology of interior design. You can now see through the main rooms into the other main rooms. Generally, that's nice. But now you can see the kitchen from the very front of the place--not a great idea; in fact, it is one that has come and gone and come and gone and come and gone in restaurant design. It's OK, but unnecessary. You could always see it anyway as you took the long route to the restrooms.
I hate to say this, but Courgette is not as good as Sage. They are close, but there is more life at the latter and the food is at least as good. This is despite the headwaiter-manager being one of the best in Australia.
Short of the chef-owner taking in a 30 something French chef partner, the place will continue to be OK, and just OK. It needs new life. Alternatively, it needs a TV or movie big name to invest and make the place come alive with tourists. I don't know if that will be a good thing, but it could be. I doubt that, no matter how busy, the chef would let a bad plate out the window to your table.
I'll still eat here, but it will be with a sort of vague dissatisfaction knowing the place has been, and can be, better.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.