Its somewhat out-of-the-way location means you might overlook this Gold Coast treasure. Verve is one small low-ceilinged room and a tiny kitchen that puts out truly exciting food, such as seared scallops and prawns with fresh coconut shavings and sweet lime-scented 'curry essence' swirl; pure summer on a plate. Or eye fillet so tender it cuts like butter, mounted on creamy, mustardy celeriac remoulade with a thatch of truffle-imbued, vibrantly green parsley. Razor clams come in a gutsy tumble of jamon crumbs, smoked mayo and chorizo. Service is polished and friendly, and the place, even when busy, has a dimly lit intimacy. Playful touches ('milk & cookies' for dessert; bubble & squeak) and nods to the latest food fads (gels and emulsions) result in 'wow' moments - notably with a special of blueberry crumble souffle with white chocolate mousse, the crunchy-topped cooked-to-order souffle mushrooming out of its ramekin in mouthfuls of sheer rapture.