THE proprietor of the two Capital restaurants on Yung Shue Wan on Lamma, Gerald Sharman, says: ''My wife and I never eat with our friends. We open seven days a week so we never have time.'' Neither do they eat with their family, even when their eldest son comes back from Australia. But judging by the junk-loads of friends arriving every weekend, everyone accepts the situation. ''They have learned the procedure,'' he said. ''All I ask is they phone us first and tell us they are coming. There are only two other staff, so it helps to have advance warning.'' When the first Capital restaurant opened 10 years ago, there were no other Western-style restaurants in Yung Shue Wan. Mr Sharman, an Australian, lays claim to introducing junk parties, tablecloths and wine. What they do not appear to have adopted is the Capitals' catholic mix of cuisines. Greek, Italian and Spanish sit alongside Swiss fondue and Indian curries - Mr Sharman's speciality, as he was born in India. ''I have no qualifications. I bought a fondue book and taught myself. It was the same for the other cuisines.'' When friends phone up and invite themselves to Sunday lunch, Mr Sharman said: ''We often do roasts, or simple steaks, chops and pies,'' There is always lots of choice.'' In summer, a Greek menu is appreciated. A variety of mezze with pitta bread would set the scene, followed by garithes yiouvetsi (baked prawns) and fresh fruit. BAKED PRAWNS (serves six) 1 kg large fresh prawns 1 medium onion, finely chopped 1/4 cup olive oil 1 cup spring onions, chopped 2 cloves garlic, crushed 2 cups tomatoes, peeled and chopped 1/2 cup dry white wine 1/4 cup parsley, chopped 1/2 tsp dried rigani or oregano 125g feta cheese Salt and pepper to taste Shell the prawns, leaving head and tail intact. De-vein, rinse, drain and dry with paper towels. Refrigerate. Fry onions in olive oil until transparent. Add spring onion and garlic and cook for two minutes. Add tomatoes, wine, rigani, most of the parsley, salt and pepper. Cover and simmer for 30 minutes. Spoon half the sauce into a large oven-proof dish. Add prawns and cover with the remaining sauce. Crumble the cheese and sprinkle. Cook in the oven at 250 degrees Celsius for 10-12 minutes until the cheese is lightly browned. Sprinkle with rest of parsley and serve.