Little Truffle is that little black dress of restaurants. The one you pull out for a special occasion, or rely on when nothing else seems to fit. Its simple, but forever fashionable fine-dining formula has needed little alteration. The faithfully executed menu stalwarts feel as relevant as they did when the restaurant debuted in then-unchartered territory in 2010. There’s nothing to betray the highway location when you step inside a world of white tablecloths, soft music and chandelier lighting. Opulent and curtained private dining rooms have an old Hollywood feel.

Visit during winter truffle season for the richest rewards or choose the $60-$65 three-course special to be spoiled at any time. It includes many of the a la carte menu’s best prospects: fried zucchini flowers piped with a light filling of Persian feta, pine nuts and beetroot puree; pan-fried quail breast on porcini mushroom risotto; and fall-apart-tender braised pork belly.

Delicate and subtly sweet, the Moreton Bay bug and prawn tortellini with mustard fruit beurre blanc is a standout, with no hint of the stodginess normally associated with pasta.

Visual and textural appeal underpin the popularity of chef Daniel Ridgeway’s signature petal-peppered vanilla-bean panna cotta.

Top that off with smooth service and a thoughtfully compiled wine list, and Little Truffle is worth trying on for size.

Must-eat dish: Vanilla-bean panna cotta, variations of raspberries and strawberries, honeycomb