Occupying a prominent position on the rural outskirts of Ryde is the Ponda Rosa, a kind of roadhouse; pub-come-restaurant. Its Tyrolean style is a little incongruous compared to Ryde's Victorian architecture and red brick terraces. However, apart from night-time illumination which probably attracts the attention of astronauts, as the Ponda Rosa is well away from any other building it looks more like a whimsical folly than a tasteless architectural gaffe.

The Tyrolean-styled Ponda Rosa, Ashey, Ryde

As well as being a venue for evening entertainment, the Ponda Rosa is a capacious restaurant with plenty of parking. Matt and Cat visited on a blustery Bank Holiday in May specifically to try the carvery, a restaurant genre they only have one previous (mainland) experience of.

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For those who, like your reviewers, have limited knowledge of the Way of the Carvery, it works a bit like school dinners for grown-ups. Diners buy a meal ticket (usually at a very competitive price - here it was a rock-bottom £5.95) and make their way to the line of food which simmers under hot lamps. As its name suggests, the carnivore-friendly carvery usually offers several meat options - in this case honey roast ham and beef, alongside the more unusual breaded plaice and lasagne. The hungry punter hands the meal ticket to the dinner lady or chef and in return is given a platter of freshly carved meat. In possession of the meat, the diner moves along the line and piles their plate with vegetables and gravy. In the case of the Ponda Rosa, there is also a salad bar.

The benefit of a carvery, apart from its value for money, is the ability to exercise portion control. Those with a bird-like appetite can request a slither of meat and moderate their vegetable helpings. Others, with a more 'healthy' appetite, can have a slice of each roasted animal and pile their plates with as many roast potatoes and sprouts as will teeter on the meat mountain. Be warned though - most carveries will only let you pay one visit to the food counter, so judicious management of your food could make all the difference. Matt recommends reconciling yourself with covering your meat to maximise the plate's surface and using softer, stickier compounds, such as cauliflower cheese, to glue the roast potatoes and carrots Julienne in position.

Of course, if you do not want to have the carvery meal, the Ponda Rosa has a very good range of alternatives, including a separate vegetarian menu. Also, there was a steak offer which tempted Matthew. Matt and Cat's guest was torn between the chef's curry of the day and the carvery - the carvery eventually winning for all three of your reviewers.

Having recreated the school dinner experience and collected their food, Matt, Cat and guest returned to their table to eat. Matt was delighted with the big, fresh Yorkshire puddings which he had filled with gravy in the northern style. Unfortunately Cat's beef proved a bit too fatty for her. However, beneath it lay a generous slice of the honey roasted ham which was pretty lean and very tender. The cauliflower cheese got the thumbs up although the mashed swede was not so good. The olives were huge and very succulent. OK, olives aren't your normal roast dinner accompaniment but, as they were freely available on the salad bar, who could resist?

Whilst allowing the carvery offering to settle, M & C played their usual game of observing their fellow diners. A smattering of the extremely old and a few families with grandparents and/or children in tow formed the body of the guests. A remarkable party rolled into view at one point - a colossal matron with a cowering husband and capering son, all three dressed in matching brightly-coloured tracksuits, and appearing to be fresh from a seaside postcard. The lady was settled into her chair with much puffing and heaving and the assistance of both her companions, for all the world like a great ocean liner being piloted into port. She then stridently began to direct her dutiful family in their task of loading her with as much food as could possibly be extracted from the carvery - interrupted only once by a stentorian belch. It says much for the outstanding service of the Ponda Rosa that even this spectacle was seamlessly accommodated with no disruption to the calm atmosphere.

Breaking with tradition, your reviewers decided to have a pudding. The sweet menu, like the rest of the Ponda Rosa's food choices, had something for everyone. Apple pie and chocolate fudge cake competed with crushed strawberry freezer pudding (a sort of strawberry/sponge gateaux) and toffee cheesecake. Despite the helpful maitre d' kindly bringing the quizzical Cat a portion of the freezer cake to examine, the mountainous pavlova with its 'fruits of the forest' centre was a clear winner. Two generous portions were delivered along with a good sized wedge of toffee cheesecake. The puddings were delicious and compensated for the slightly disappointing first course. Still, as Matt and Cat's guest pointed out - you get what you pay for.

The mountain-shaped 'fruits of the forest' pavlova continuing the Tyrolean theme

The Ponda Rosa is an excellent venue for the lunchtime family crowd, geared as it is to the dainty appetites of children and pensioners and the more robust requirements of hungry men. Its roomy interior retains an intimacy sometimes lost in other vast eateries. The staff were particularly friendly and helpful; used to dealing with the pernickety and confused. However, the carvery itself is a bit like fast-food roast dinner, a good idea well executed but leaving you strangely unsatisfied ten minutes after eating. Perhaps next time Matt and Cat will try something from the main menu.