At the edge of Lake Waterloo, this restaurant is installed in an old mansion at the eastern end of Bay Street. The dining room is in a courtyard garden. The chefs get some of the best seafood and beef on the island, and they are especially noted for their Angus beef, which they carve into succulent T-bones, filet mignons, and rib-eyes, all prepared to order. In addition, they also offer baby back ribs and, on most occasions, a perfectly seasoned and cooked rack of lamb. The stuffed lobster tail is a mite ordinary, but they do wonders with that old Bahamian standby, grouper, and also serve some moist and well-seasoned dolphinfish. If you eat too much here, you can dance the night away (and the calories) at the adjoining Club Waterloo.