Expect to have fun and enjoy yourself when you try The Pickled Onion! Mr.

Barnett and his staff of 25 are committed to "making sure guests have the best possible dining experience at The Pickled Onion''.

The executive chef, Mr. Steve Marsten, was formerly with Cock & Feather. Mr.

Marsten recently attended the Culinary Institute of America to sharpen his food preparation skills.

The chef's concentration will be cooking `familiar foods with unique twists and a Bermuda focus'. For example, he will take a local fish such as snapper and bake it on a oiled, cedar plank at 200 degrees until cooked. "The flavour is wonderful,'' remarked Mr. Barnett.

Both the lunch and dinner menus will be serving appetisers such as Bermuda Fish Chowder, Grilled Gazpacho, Soup of the day, The Pickled Onion Blossom, Smoked Salmon and Artichoke Dip, Calamari, and Caribbean Seafood Salad.

Delicious salads include Herb and Baby Greens, Caesar Salad, Char Grilled Vegetable Salad, Pepper Crusted Yellowfin Tuna, and Grilled Chicken Caesar.

Thin crust pizza baked in a brick oven is offered in the following categories: The Pickled Onion, Chourizo, Jerked Tuna, Vegetarian, and BBQ Chicken.

Pasta offerings are Bowlie Chicken, Vegetable Penne, and Azores Island.

At lunch all sandwiches, burgers and wraps are served with curly fries or spicy peanut coleslaw. Try the Cup Match Fish Sandwich or one of Pickled Onion's char grilled six ounce burgers such as the "Whiskey Warehouse'' topped with Pickled's signature Whiskey Warehouse Peppercorn sauce.

The dinner menu offers certified Angus Beef for its filet mignon, New York Steak and slow roasted Prime Rib. You may also choose Steve's Lamb Cutlets, Sizzling Sweet and Sour Chicken, Crusted Mustard Chicken, or BBQ Baby Back Pork Ribs which "fall off the bone'' are brushed with a smoked hickory BBQ sauce and slowly baked.

The evening seafood offers Flame Seared Tuna Steak char grilled and served with a tomato avocado salsa or Bermuda Wahoo pan fried with banana and a three citrus sauce. Don't forget the mussel stew or Plank Snapper baked on a cedar plank served with Bermuda Lime salsa.

Sous chef, Andrew Carine, will be assisting Mr. Marsten. Mr. Carine's speciality is Filipino cooking.

Heidi Cowen and Susan Fitzsimmons are members of the management team. Mr.

Barnett explained that Ms Cowen was former manager of Cock and Feather and Ms Fitzsimmons hailed from Pirate's Landing, Dockyard.

"Reservations are available, but not required,'' mentioned Mr. Barnett. He hopes Pickled Onion will appeal to locals and tourists. "We invite the public to come out and enjoy our premises,'' concluded Mr. Barnett.

UNIQUE TWISTS -- The Pickled Onion's chefs: Sous chef, Andrew Carine's speciality is Filipino cooking. He assists executive chef, Steve Marsten (right), who attended the Culinary Institute of America to sharpen his food preparation skills.

Graphic file name: PIKK