Reporter POLLY MANSER discovers her adventurous side as she tucks into a platter of exotic tapas dishes at Beaconsfield's Stix restaurant.

I HAD never heard of Stix, despite the fact that I've worked in Beaconsfield for three years.

It's tucked away out of sight of the main town centre in Warwick Road, just down from Bekonscot.

I went there for lunch with a friend after chef Scott Webster rang and asked if I'd like to try out some tapas.

It is only fair to point out that we asked co-owner Steve Pass to choose six tapas to bring to us, and in retrospect I should have chosen different items because I'm not very adventurous when it comes to food.

Steve brought us some very interesting dishes, but there are plenty of what I would call safer bets on the menu too, such as potato skin strips with crème fraîche, cheddar and onion, chicken goujons with garlic mayo, or meat balls in tomato sauce.

We sat down to chat-nibble on our complimentary bread with oil and vinegar in the cosy interior - beige walls, tiled floor, dark wooden tables, wicker furniture and exposed beams.

The tapas looked very exotic when it arrived, not like the tapas I'm used to, but luckily my foodie friend knew what everything was.

We started with the guinea fowl and wild mushroom risotto balls. I had only eaten guinea fowl once before, on another restaurant review. Last time I didn't like it at all; this time it was better, but still not really my cup of tea.

Next were scallops, a first for me, and I didn't like the texture, despite the lovely mint and pea puree they sat on. However my friend ate my portion, saying they were absolutely delicious, moist and perfectly cooked.

I was beginning to think I'd still be hungry at the end of the meal, but then we got on to the sort of stuff I like. The prawns in a lime, ginger and butter sauce were really good - I would have liked more.

The cheese-topped Mexican wraps had two different fillings (red salsa with courgette, peppers and onions in one, and a selection of beans in the other); now that's what I call good lunchtime food.

And best of all, chorizo wrapped around goat's cheese. Rounded off with the horseradish potato cake with leak puree, it was perfect.

We were persuaded to have a dessert. A very rare event for me, but for your sake, readers, I managed to force down an Eton Mess; a very naughty combination of meringue, strawberries and cream which was delicious and filling (I didn't finish it).

My friend opted for vanilla cheesecake with warm fruit compote. She said the tartness of the sauce and the sweetness of the vanilla worked well together.

I would recommend Stix to anyone who is bored with the same old lunch and wants something a bit different. But in case your guest doesn't feel the same, there are also sandwiches and main courses.