At the restaurant, which opened only a month ago, popular dishes such as the Cajun chicken salad have already been labelled the most favourite dish by diners.

And running closely behind is the grilled shrimp with fresh homemade salsa.

"We make all our own stocks and sauces including our banana and mango chutney,'' said restaurant owner Mr. David Speakman. "We don't use any bottles or cans.'' Both of the menus for the grill and the Porch are seasonal and will change every three months offering diners a little something different.

Items such as venison and pheasant will be taken off the menu for the summer and will be replaced with lighter dishes such as escallop of veal with a strawberry chutney.

Appetisers will also be varied and will include a lighter homemade veal- based pate which will replace the heavier winter pate made with a venison base.

More salmon items will also be included on the menu because, Mr. Speakman said, they have proven to be very popular.

"We are also having tuna,'' he said. "People like fresh fish.'' Though they are still working on the menu changes, Mr. Speakman said the Grill will also offer a rack of lamb and steamed crayfish or fresh oysters.

Desserts will be lighter, using more ice-cream and sorbets.

"In the winter menu we offered heavier desserts like a double chocolate tort or apple strudel with a vanilla sauce.'' The basic items on The Porch menu will stay the same because people like to have the usual hamburger or fish 'n chips.

"But we will take off the heavy foods such as cottage pie and steak and mushroom pie,'' Mr. Speakman said.

More salads and fruits will be added for the summer menu along with pita bread sandwiches stuffed with avocados or seafood.

Sauces on dishes will also change with the season, especially with the items that are popular in the Grill.

So far customers seem to love the saute m beef medallions, and venison kebabs flamed in Drambuie liquor, Mr. Speakman said.

And the ladies seem to love the chicken breast coated in macadamian nuts because it is light and it has a nice flavour.

"Most of the items on the menu can not be found elsewhere because we prepare them differently,'' he added. "The presentation of the dish is also unique with the sauces and what it is served with. Like our blended rice that is made at the restaurant.

"Everything is done with a purpose and style so it looks like a picture.'' He said some places are quite individual on presentation "and we're one of them''.

The Porch also offers an exotic selection of cocktails, from the usual Yellow Bird and Long Island ice-tea to the restaurants own creations.

Diners can make their selection by looking at the cocktail cards placed on each table.

Drinks such as "Slap Slider'' and "All at Sea'' will definitely grab someone wanting to taste something different. They are two of the five cocktails created by the restaurant.

COZY BAR -- Mr. and Mrs. Speakman stand in the bar area of The Porch Restaurant where the log fire often glows and books are stacked for leisurely reading. The room was designed to make customers as comfortable as possible and feel as if they are at home away from home.