COMMUTERS heading to work via South Shore this morning may have noticed staff at The Reefs attempting to redefine the term 'drive-thru'.

While there is no chance of a fast-food restaurant cropping up at the Southampton resort any time soon, waiters and waitresses from the hotel's newest eatery, Royston's, spent the morning handing out samples from their new brunch menu to rush-hour drivers.

If you missed the hotel's free breakfast-on-the-go, fear not: uniformed staff members will be back on the road this evening from 5 p.m. to 6 p.m., weaving through the cars, armed with trays of canapés and bite-sized versions of popular dishes for those battling the traffic. The stunt, which will be replicated every morning and evening for the next week, aims to whet the Bermudian public's appetite for The Reefs' overhauled brunch menu, as well as its latest restaurant, Royston's, the product of an extensive renovation completed earlier this autumn.

Dedicated to hotel owner David Dodwell's late father, the restaurant is intended to reflect the personality of Royston Dodwell, down to the use of his handwriting on the menus and wine list.

Royston's has been designed to resemble a traditional supper club, and includes a 1,000-bottle wine room that can also serve as a private dining room for parties.

The Reefs' well-known Sunday brunch has similarly been revitalised and will now span both the resorts' new restaurants as well as its display kitchen ¿ the focal point of the entire operation.

"Our goal was to offer the same great brunch that everyone loved, but we wanted to take it to the next level by offering something new and innovative," said director of operations Perry Robinson.

"Our food station right in the kitchen allows guests to interact with the chefs and take in a whole new brunch experience."