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
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..
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
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.