Hook, Line and Sinker
Hook, Line and Sinker Review
Owners Jacqi and Stefan Kruger can be a bit gruff, though well-meaning. Only the most obedient diners will escape unscathed, but the trial, like all heroes' journeys, makes survival and the meal that much sweeter. Expect fish—which is fresher than you'll find just about anywhere else—prepared simply, usually with salsa verde or a bourbon-and-mustard sauce. The dishes, all cooked on a wood fire, come only with fries. Start with either the rich and fragrant crab bisque or mussels in a tomato-based soup. Try the prawn gumbo, if it's available. Steak is served Wednesday and Sunday nights. Beer-battered fish-and-chips (made with hake) is a lunch option. The restaurant is small, the waiting list long.
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