Wild prawns at Hook Line and Sinker.
Fresh fish and steak are the menu items here. The seafood is what’s available on the day.
This restaurant is set in a blue painted building. Rough hewn wooden tables and benches jostle in a small space. Bring your own pillow if you like comfortable – that’s not why locals and people from around the world book well in advance and beat a track to this restaurants door.
You go for the fresh fish (I’ve never had the steak). And you go for the atmosphere.
The atmosphere is 80% provided for by owner and ex deep-sea diver, Stefan Kruger and his wife Jacqi.
He is boisterous and gregarious, and will come and chat to you to explain the menu options (mussel or bisque soup) and what fish is available on that day. He knows about fish – this location was actually a fish shop once, and morphed in to a restaurant as clients demanded more and more of what Stefan had to offer.
More atmosphere is provided by the wood fire, which occasionally billows into the restaurant, and hundreds of signatures and
Stefan at the wood fire.
guests comments which are scrawled over every available space on the walls.
It’s an unforgettable restaurant. Loud conversation ensues, guests chat to each other and the wine tends to flow.
Everything is cooked in farm butter on an open wood fire. It imparts it’s own special flavour.
The main event was the fish tray. 4 Kinds of fish (Cape Salmon, Kingklip, Yellow Tail, Kabeljou) arrived on a huge tray. A big pile of perfectly done palm oil cooked chips sat in a golden mound at one end..
"Thou shalt have a fishy on a little dishy....."
Sauces included a 12 herb salsa, smoked tomato and garlic, 4 cheese sauce and a Madagascan green pepper sauce.
Full on flavours, uncompromising freshness. If this is cooking with attitude then I can deal with it.
My only quibble was that I’d like my fish “naked” in future. I should have asked for the sauces on the side.
Every time I visit Hook Line and Sinker the memories are imprinted on my brain; the food, the personalities of Stefan and Jacqi, the other guests, the fire, the baboons attempting to break into a nearby fudge factory, the walk on beautiful Pringle Bay Beach afterwards, the crashing waves and the visual collision of white sands, sky and sea.
Memorable people, memorable food, a memorable place.
Starters R35. Mains – Hake and chips in newspaper R41 med, R47 lge. A la carte mains R79-R127 depending on seasonality, availability of different species.
Hook Line and Sinker,
382 Crescent Road
Pringle Bay
028 273 8688
No walk ins. You must book. Seafood during lunch and evening service Thursday to Saturday. Steak on Wednesday and Sunday evenings only.
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How much did you pay for Neptune’s bounty? I have very limited funds after my husband passed and have to unfortunately count my pennies and turn every one over twice. Do they have pensioner specials?
Agreed! We go there every year with our car club and they never fail with food and service!
I have updated the blog as I omitted to include the menu pricing details. Apologies. I have no idea if they do pensioner specials.
i will never ever go back to that restaurant. i have been a loyal supporter (the food IS good), and went back many times, excusing stefan’s ‘personality’ (rudeness) for ‘maybe he just works too hard..’. however, I am the paying customer, and stefan had been rude and obnoxious for the very last time – he humiliated me once again in the company of friends when i merely asked how he made a certain dish (to ascertain whether any garlic was added). many times before he lost his temper when we for instance asked for a certain meal, when he insisted to serve another. i find him bossy, controlling and rude.i will eat anywhere else but there.
Hi Elizabeth,
I’ve only ever to have found him to be charming and friendly. I suppose if you know that he can be a character before you go there, and you don’t like that kind of thing, then em…don’t go…….
Sorry Sorry Sorry. The food is very good, but does not make up for the sheer rudeness of Stefan. I have worked in many and owned my own restuarant + I am a customer in restaurants often and I am always polite and understanding. I have watched his ‘personality’ ruin people’s birthdays, holidays etc. He is a pathetic, uneducated, version of Gordon Ramsay.
I agree with Elzabe.
We used to love going to Hook Line And Sinker, but the 2 owners attitude finally got to us.
They were very rude and annoyed when we showed up with friends who brought the baby (well behaved) along.
And on another occasion they stuffed up our booking (after I confirmed), and we were rudely turned away on father’s day. The day turned out well, as we were forced to find another place in Pringle, and there are plenty of great options without the attitude.
Their food is good, but not that great – and one should not have to take abuse when you’re enjoying yourself.
HA HA HA, “Ask for sauce on the side”. Good one! You would of been chucked out or sworn at……
Now Simon, We had a number of requests on the day and all were graciously dealt with. There was no ill grace, bad tempers or swearing. I suppose it all depends on how you ask……..
After being recommended, and looking forward to your friday lunch of fish & chips, we travelled a fair distance. Having made a reservation as insisted upon, we arrived at the given time. Sadly to be told that NO booking was made, and we were turned away. Not at all happy.
Is this restaurant still operating and owned by Stefan?
Yep, says it in the article.