an alfresco or indoor setting. Overlooking the wharf at Dockyard, the new Pirate's Landing extends a palatable menu of mixed cuisine at reasonable prices. Linger over cocktails, which include tropical drinks and draught beer as well as wine, beer, and hi balls. Or stay for a meal where a pirate theme is drawn into the restaurant's menu. For lunch, try appetisers like the shrimp cocktail in a tangy sauce or calamari fritti -- fried squid served with chili, garlic and tomato sauce. Soups include a Pirate's Fish Chowder or Straciatella all Romana, which is a lemon style chicken stock with egg, Parmesan cheese and parsley. If you're looking for a light meal, try the chef's special salad -- a bounty of fresh endive, radichio, arugula and heart of celery tossed with walnuts, sliced oranges and a walnut dressing. For something traditional with a unique twist, savour the Pirate's Special Burger -- a crispy potato burger served Indian style. Also available are a wide selection of gyros including chicken or beef kabobs on pita bread or the Dockyard Gyro -- a cold pita stuffed with chicken, mushrooms, bacon strips, onions and tomatoes in a light basil and lemon dressing. If Indian food is your forte, the Gyros Hu-Ha-Si-Sa is a must. The special combination of chicken, beef and chorico served in a hot, Indian sauce is sure to hit the spot. The dinner menu offers even more of a selection of mixed cuisine. And whether you want a light meal or a pirate's feast, the friendly wait staff dressed in traditional wench costumes are ready to serve you from six to ten p.m. To start, try Crostini Toscana -- a Tuscan style canape made with soft liver pate enhanced with capers, or taste the Escargot Clock Tower -- snails served in white wine, garlic and butter. For the heart-healthy eater, the Smuggler's roasted vegetables, a cornucopia of picked veggies roasted in olive oil and vinegar, are sure to please your palate. Special soups include the paste-e-fagioli, a thick red kidney bean soup garnished with pasta. And entrees include pastas like Fettucine Alfredo with chicken and egg noodles served with garlic flavoured chicken in cream and white wine sauce or Seafood Ravioli Black Bart -- lobster stuffed ravioli served with caviar and lemon segments. The restaurant also offers a wide selection of fish and seafood. Try Al Pichinin's baked fish, a wahoo steak cooked in the oven with white wine, garlic, parsley, rosemary and buttersauce or Fosco's Special -- lobster tail and squids in a piquant tomato sauce. From the Buccaneer's Grill, Paiarda di Vitello Grigliata All'aglio E Limone brings you fine slices of veal flavoured with olive oil and lemon dressing. Or savour a Grilled Chicken Punjab, the chef's special creation of a half grilled chicken marinated in Indian spices. Meat and poultry lovers may want to taste the Chicken Breast Barbarossa Style -- a breast of chicken sauteed with prawns in a lobster cream sauce. Sound tempting? Then try the Shredded Pork Szechwan -- pork shredded with mushrooms, spring onions, hot green chilies and soya sauce served with pita bread or rice. Other tasty choices include Veal Bonanza, which is classical veal slices prepared with your choice of lemon or caprese as well as Sirloin Steak Bonnet, a peppersteak with creamy green peppercorn sauce and butter. The menu continues. So whether you crave meat or pasta, soups or salads, the new Pirate's Landing Restaurant is sure to tempt your taste buds. PIRATE'S LANDING -- An exterior shot of the new Dockyard restaurant, which is located near the ferry wharf.

CAPT*AIN ROBINSON -- Ms Sue Robinson alternates as manager of the Pirate's Landing restaurant with co-owner Mr. Fosco Nannini.

CHEFS AHOY -- Head chef Mr. Ashwani Sehgal (left) and assistant chef Mr. KP Singh create tasty international cuisine for the Pirate's Landing Restaurant.