Littoral - Fine Dining Experience
Littoral is Dravonte Prestigeinn's flagship dining destination - a 90-seat restaurant built around the Gold Coast's subtropical produce calendar and Chef Mara Sundfeld's conviction that fire is the most honest cooking technique available to a kitchen this close to open farmland. The restaurant draws guests from the hotel, from the broader Gold Coast dining community, and - on tasting-menu nights - from interstate visitors who plan their travel dates around Sundfeld's bi-seasonal menu changes. Reservations at Littoral are held separately from hotel check-in and are open to both hotel residents and outside diners.
Live Fire Hearth Kitchen
The open kitchen centres on a custom-built 3.2-metre ironbark hearth where proteins and vegetables are cooked entirely over wood sourced from the Scenic Rim - guests seated at the chef's counter watch every stage of preparation in real time.
Twice-Weekly Degustation
Every Wednesday and Saturday evening, the 14-seat chef's counter hosts a seven-course degustation built around that morning's market haul - the menu is printed fresh each session and no two consecutive seatings share an identical dish list.
Scenic Rim & Reef Produce Sourcing
Sundfeld maintains direct relationships with eight producers - including a reef fish supplier at Mooloolaba, a macadamia grower outside Canungra, and a finger lime forager operating in the Northern Rivers - ensuring that every ingredient has a traceable, specific origin.
Private Dining Room
A glass-walled private room seating 12 guests sits adjacent to the open kitchen, allowing small groups to dine with a full view of the hearth and the option of a tableside visit from Chef Sundfeld at the close of the meal.
Bi-Seasonal Menu Architecture
Littoral's main menu changes twice per year to align with the Gold Coast's subtropical growing seasons - the summer edition leans into tropical fruits and reef species, while the winter menu pivots to hinterland root vegetables and slow-cooked range meats.
Chef's Table Cooking Dialogue
Guests seated at the 14-seat counter receive a printed produce card for each course detailing the farm, the harvest date, and the specific technique applied - a level of transparency that turns dinner into a genuine education in Gold Coast's food geography.