describes his breakfast, lunch and dinner menus.

Here's just a sampling of what's available! The "royal breakfast'': scrambled eggs, smoked salmon, wheat toast and a glass of champagne ($14.50).

Lunch-time appetisers ($4.50 to $11.50) of Oriental stir fry, Spanish style (stuffed) mussels, chef's pate with spiced tomato chutney, spinach and mushroom soup and many more enticing dishes.

Salads ($5.50 to $11.50), to name just a few, include chicken with citrus fruits and walnuts, poached salmon mayonnaise, three-colour pasta and Japanese prawn.

A tempting selection of sandwiches ($5 to $10) are on offer: smoked salmon, honey baked ham and brie, shrimp cocktail and Swiss cheese with cucumber and bean sprouts.

Sandwiches are served with salad garnish on whole wheat bread, a sesame bun or croissant.

If you are looking for something more substantial, there's English-style fish (cod) and chips, chilli-con-carne, salmon fish cakes and steak and mushroom pie.

The above dishes are all served with mixed salad only which is helpful for weight watchers wanting to avoid the fries.

Served with seasonal vegetables and potatoes, there's a fresh catch of the day in a lemon-ginger sauce, charbroiled sirloin steak in parsley butter and herbed chicken supreme in apple cider sauce.

And served with French fries and "vegetable slaw'' are: BBQ chicken on a bun, the Waterside burger which is topped with baby shrimps, cheese, bacon or mushrooms, the vegetarian burger and a steak sandwich.

If you aren't too full for dessert, why not try some sinful chocolate mousse cake, strawberry cheesecake, a Haagen Dazs sundae or warm homemade apple pie and ice cream.

There is a separate dinner menu, which includes such enticing appetisers ($8.50 to $14.50) as avocado and lobster salad, seared roundels of raw tuna fillet in a bed of lemon-yogurt dressing, a parcel of asparagus spears in Dijon vinaigrette or Hollandaise sauce and Waterside Inn Terrine studded with hazelnuts.

Hot appetisers are just as mouthwatering: Jumbo prawns with tomato coulis and ribbons of fresh vegetables, fettucine Marina with mushrooms, herbs and shrimps and Turkish style pepper stuffed with minced lamb, garlic and rice.

There are a number of main courses to choose from ($14.50 to $27), including the catch of the day, poached or sauteed and napped with a light cilantro and saffron sauce.

Mr. Le'Strange pointed out the fish is guaranteed fresh as it is bought directly from fishermen alongside the marina.

The creative seafood medley offers sole, salmon, tuna, prawns and scallops on a lobster sauce.

The rack of lamb comes trimmed on a Calvados and pear concasse with seasonal vegetables.

Pommery mustard sauce coats the New York sirloin and the tenderloin is "seared to perfection''.

There are also chicken and pork dishes to choose from. The Inn's Chicken Florentine is sure to be a favourite. It is served on a layer of spinach and surrounded by scallops and creme fraiche sauce scented with lemon and ginger.

And the Sole Waterside with baby shrimps and a julienne of smoked salmon and capers is said to melt in the mouth.

All dishes are served with seasonal vegetables and potato.

Vegetarians are not forgotten at the Waterside. There's vegetables in puff pasty coated with Hollandaise sauce. And Italian-buttered noodles served with chunks of vegetables seasoned with herbs and prepared in a sesame oil and soy sauce.

An extensive and exciting wine list offering reasonably priced wines as well as some in the $400-plus range is available.

And Sutter Home miniatures are on sale to ensure those who want wine by the glass do not end up getting the dregs of the bottle.

The restaurant accepts Visa, Mastercard, American Express, Go Card and Bermuda Card.

There isn't a non-smoking section, but diners are asked to consider other diners when smoking.

Fifteen percent is added to the bill for gratuities.

CREATIVE COOKING -- Head chef Mr. Adrian Hornsby and manager Mr. Michael Wilkie show off some of the creative cuisine served at Dockyard's Waterside Inn.