Courtney’s has built a great reputation in Parramatta for our food, wine and service. We also have a great reputation with the local farmers. Our fresh ingredients are sourced locally, direct from the farms, selecting ingredients while they are at their best and working with them to build a menu that changes daily.


The Restaurant

We have created our restaurant by recycling materials that were already in the building or sourcing recycled timbers. For customers that have been dining at Courtney’s since our establishment in 1984, you will recognise how some things have never changed. With this being our third move, we have built a small piece of each location into this one to keep the welcoming, familiar feel.

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Our Produce

For the past four years we have been sourcing our produce from local farmers and producers. We have built great relationships and friendships with a large network of people. We are always looking for new local produce to add to our daily changing menu.

We work with the farmers to use produce that may have gone to waste. The produce may be ripe or not the perfect shape and so the larger markets do not want them. Or are not perfect shape! We put our emphasis on flavour and freshness, not looks and market demand. We encourage you to do the same by visiting local farms or farmer’s markets (owned by farmers and run by farmers), like Warwick Farm Markets every Saturday. (Owned by farmers and run by farmers)
We follow this same principal when sourcing meat, poultry and cheese, looking local for people who care about the produce. We look for free range and hormone free.

We continue this principal into all other aspects of the restaurant, from local wines and spirits, to dry goods like saffron, sugar and flour.

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How our Menu is Determined

Our philosophy is to find local farmers and producers who care about what they grow and produce. Using organic, biodynamic, hormone-free, chemical-free, free-range and eco-farmed local ingredients.

We try to minimise the farmers waste by taking the freshest and ripest produce, no matter what size or cosmetic blemishes, as we cut and cook the ingredients anyway. We believe that taste and freshness is what is important.

Using what is in season, we then create an ever-changing menu for the restaurant, bar and shop, based on the produce that arrives each day.

It is great to be able to say that we know who grew the produce that we are serving. Over the years we have built great relationships and friendships with local farmers in the Sydney basin and surrounds.

We continue this principal into all other aspects of the restaurant, from local wines and spirits, to dry goods like saffron, sugar and flour.

We have created our restaurant by recycling materials that were already in the building or sourcing recycled timbers. For customers that have been dining at Courtney’s since our establishment in 1984, you will recognise how some things have never changed. With this being our third move, we have built a small piece of each location into this one to keep the welcoming, familiar feel.

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Our Menu 3
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Our Suppliers

Seasonal Produce – Thank you to our suppliers! Below are listed but a few. Over the years we have sourced so much local fresh produce and artesian suppliers. We have learnt so much from them and been inspired to produce great seasonal food.

  • Limes, lemons, bay leaf, figs and willow from Marilyn and Ed – Wanaka, Oakdale.Olive Orchard
  • Olives, oil, thistle and olive blossom honey from Uncle Steve’s Olive Farm – Silverdale
  • Herbs from chef’s BackyardBackyard Blue Mountains and Darling Mills Farm, Berowra
  • Baby vegetables, fennel, leeks, turnips and carrots from Grima’s Farm, Wetherill Park
  • Chocolate from Michelle – Zokoko, Emu Plains
  • Goats Cheese from Karen – Willowbrae, Wilberforce

 

  • If you have ever grown something at home you will know how hard these producers work to get the quality produce they deliver.