Once upon a time, it was Little Truffle’s way on the Gold Coast Highway.

While the beachside strip is now home to a host of hot restaurants, this pioneer remains a reliable choice, especially for traditional diners who’d prefer not to perch on a bar stool.

A refresh last year – gilded entryway, new timber floors, ambient lighting and a glam gallery from local artist Corinne Lewis – helps it hold its own among the trendy new guard. Opulent chandeliers, heavy curtains, thick white linen and two private dining rooms add to the allure of what is a special-occasion restaurant for many.

As the restaurant name suggests, there’s no better time to visit than in truffle season, when the chefs shave the pricey morsels over almost anything with abandon.

Whatever the season, though, a propensity to luxe ingredients and European-style sauces ensure rich rewards. Sample braised beef cheek and potato gnocchi in truffle cream with Alsace bacon, or Moreton bay bug and prawn tortellini in a sweet mustard fruit beurre blanc.

The most decadent delights are saved for dessert in the form of chef-owner Daniel Ridgeway’s signature flower-strewn glass of granita-topped vanilla-bean panna cotta and airy soufflé soaked in white chocolate sauce.

Keep a check on the budget by choosing the three-course menu, or splash out on a matched-wine degustation.

Must-eat dish: Moreton bay bug and prawn tortellini, sweet mustard fruit beurre blanc
Instagram: @littletruffle