green Bermuda shorts and crisp white shirts, serving food in a professional friendly manner. The menu is full of equally pleasing dishes. Choosing just one takes a tremendous amount of will power. On a recent lunch-time visit, after much deliberation, I chose the `Master's favourite' which was a yummy grilled chicken breast atop a freshly made Caesar salad. The food was presented well and was certainly as good as any home cooked meal! The use of lighter cooking oil enhanced the natural taste of the food. The portions were very satisfying. Of course I could not try everything on the menu but a few hints were dropped about some of the other specialities. The `Master's own ploughman's lunch' is a meal served with Irish cheddar, veal and ham pie, French loaf, pickled onions, boiled egg and Branston pickle. Another favourite is the `Liverwurst and Bermuda onion sandwich' which is served with fat steak fries, coleslaw, tomato and pickle. On the list of `House favourites' is `St.

David's mussel pie' which is a traditional Bermuda recipe of creamed curried mussels topped with a flaky pastry crust. In the way of appetisers the Tavern serves a Cajun-style shrimp which is lightly battered and fried with oriental vegetables and served with a plum Sauce. PHOTO TAVERN STAFF -- The Hunt Club Tavern Staff from left General Manager Donald Hassell, waitress Miss Sonya Baptiste, waitress Miss Sinamay Harvey, waitress Miss Stacey Hollis, bar tender Leonard Davis, bartender Robby Bell, administrator Ms Tori Burchell, waiter Simon Pickess, waitress Miss Michelle King, executive chef Mr. Julius Nigg, Souse chef Mr. Adrian Hornsby, Chef Nicki O'Connell and Angelo Buglione.

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