Mermaid Beach dining pioneer celebrates 15 years

With more than 100,000 soufflés sold, this venue has established itself as a fine-dining favourite. Read how they did it.

Little Truffle’s 15th Birthday! Daniel Ridgeway celebrates with Executive chef Dustin Sanderson. Picture Glenn Hampson

One of the Gold Coast’s fine-dining favourites is celebrating a milestone that few venues achieve – 15 years of business.

Founder and chef Daniel Ridgeway said Little Truffle Dining Room & Bar was a trailblazer when it opened its doors in Mermaid Beach in 2010, a location that at the time was considered a culinary outlier.

Little Truffle executive chef and owner Daniel Ridgeway.

“Back then, Mermaid Beach wasn’t a fine-dining destination – Broadbeach and Tedder Ave were the only places you’d expect to see a white-tablecloth restaurant,” he said.

“People thought I was mad. But I had a vision – and I had my family beside me.”

Pre-opening of Little Truffle Dining Room & Bar in 2010. Daniel Ridgeway and friend Christian Mak.

What the Ridgeway family lacked in capital, they made up for in determination.

“My late father and I did everything ourselves,” Mr Ridgeway said.

“We demolished walls, assembled furniture, sanded and varnished tables by hand.

“My mum was our dishwasher and cleaner in those early years.

“We opened with just enough cash to pay our first week of staff wages – and hoped for the best.”

Before opening in 2010, owner Daniel Ridgeway demolished walls, assembled furniture, sanded and varnished tables by hand.

The gamble paid off and now Mermaid Beach is a buzzing dining district.

“Something shifted after year two – word of mouth grew, regulars returned and suddenly we were full most nights,” Mr Ridgeway said.

Raspberry souffle with white chocolate sauce.

Heirloom beetroot, whipped ricotta and goat’s cheese salad – a signature entree that has evolved over time but has always held a place on the menu.

“Since then, the area’s exploded with great venues like Etsu and others opening nearby. I’m proud we helped create that momentum.

“Fifteen years later, I still walk through those doors and feel proud – not just of what we’ve built, but of how we’ve built it.”

Diners can still experience some of the flavours that started it all with menu staples showcased on a 15th anniversary menu.

It includes the raspberry souffle with white chocolate sauce (more than 100,000 have been served over the years) and Moreton Bay bug and prawn tortellini.

“These dishes … have connected with our guests over the years in a way I never could have predicted,” Mr Ridgeway said.