Our restaurant operates by reservation only. Guests for lunch services to arrive between 12:00 and 12:45. Guests for dinner services to arrive between 19:00 and 19:45. We are a family owned and operated seafood specialist restaurant serving fish and chips on newspaper and a 3 course al la carte menu. Due to the nature of our offering and the size of our establishment, reserved tables are required to be seated within 45 min of the opening time for that lunch or dinner service.
We saw the restaurant on the programme “In die sop” with Bertus Basson .
We had to see for ourselves and what a great time we had.Lovely ambience being enhanced by the food being prepared on an open fire.
The seafood was absolutely divine and fresh-everything on the menu was delicious-from the soup and white bait as starters to the creme bruilee at the end.For main course Jakkie made us a pan with the 3 different fish on the menu,calamari and prawns so we could try it all and it was delicious.
Recommend that so you don’t miss out on anything on the menu.
There is even a salad on the menu…..thanks to Bertus
A must visit restaurant👍👍👍👍👍
Consider driving out all the way to Hook, Line & Sinker restaurant in Pringle Bay for dinner? Well, you might just as well go to the nearest Ocean Basket where you will find well prepared food, friendly service and good wine (by the glass, if you cannot finish a bottle)!
We went to Line Hook and Sinker for the first time after being referred to this restaurant as being outstanding and especially famous for their excellent seafood meals.
The first mess-up started with the booking. They told us to please confirm the booking the day before and as we were busy doing all sorts of holiday things, I forgot. A dead serious sin, to start with. I called early the next morning, at 8am, no answer. After that I called every half hour with no answer until I finally got hold of Mr Rude, by the name of Stefan. I said, sorry I forgot to call yesterday, but we would still like to come tonight, is that ok? He said no sorry, we have already given your table away. I said, but why and how, I have been calling since early this morning with no answer? He said he was busy preparing fish and his wife went out to have a haircut, with nobody to answer the phone. So I don't know how and when he managed to give our table away??
Then I made a new booking, set reminders on 6 different cell phones and called the day before to confirm. Off we went with high expectations and starving ourselves since 1pm as we were told to do by Stefan.
Got lost a bit on our way there but eventually arrived shortly before 7.30, cut off time for arrivals. (I wonder if they send you home if you pitch up at 7.35?) Then we were told we will be served last as we were the last table to arrive. Punishment like kids being late for school. OK. Been waiting for this a long time, so what's so bad about waiting a bit longer.
Then, at last, the dinner. For starters, we had fish soup which was rather nice. Served with slices of bread roll, enough for 2 people, but not for 6 as we were. Then came the Greek Salad. Very well prepared by Stefan's wife, a very friendly lady. Then came the main meal - a platter of fish and chips. Very disappointing. There were 2 rather big pieces of line fish and some hake, topped with tomatoes and jalapenos and lots of spices. Too bad if you don't like spicy food (like me) And WILD prawns. And chips. Good for the youngsters, bad news for me, I don't eat chips. And VERY spicy rice, more bad news for me, I can't handle spicy food. Along with the platter of food, comes Stefan, the Rude. He explained to us what is on the platter, and when I interrupted him to ask why he calls the prawns WILD, he said because it comes directly from the sea and not from a frozen packet like you buy in the local supermarket and you can eat ALL of it, also the shells. But as I was so to rude to interrupt by asking, him he refuses to explain the rest of the platter, turned his back on us and walked away, not returning. His WILD prawns turned into an ordeal to eat, I don't do prawn shells and neither does anybody in my family, it was such a battle to get the meat from the shells we almost had to go fetch the Leatherman from the car to get to finish the job. Really WILD, that stuff, with the thickest shells I have ever experienced on prawns. Halfway through the meal, Stefan the Rude also started yelling at the friendly lady, his wife, to please stop talking the other customers and return to the kitchen to help him with the food.
After the main course we were served dessert by the friendly lady. The Crème Brule was good, but the Chocolate pot was too sweet, even the youngsters could hardly finish it.
On the average, if you like spicy food and an average meal, take a long drive to get to it, enjoy being treated as scum, are in the position to call the day before to confirm your booking, then please go for it. I won't. We had much better seafood meals in friendlier places before, even for much less of the price.
Really disappointing. Chef/owner clearly resting on past reviews but quality down. Recent visit: Salad very average. Mussel soup - watery with no body and the supposed "homebaked" French loaf was obviously bought in. Wild prawns - not cleaned with visible poop tube - inexcusable and half were floury. Chips very disappointing - pale and not crispy. "Best hake dish in the world!" was promised but was mushy although sauce tasty. Nice crème brulee. Chef not the type you complain too so left unsatisfied. Will not be back.
The best fish and chips Ive ever had... seriously. They cook the fish in Malaysian palm fat, which is supposed to make it healthier, but it also gives the batter an amazing crispness. The batter itself has a wonderful flavour, and the fish is so succulent. The charm of this restaurant lies in its simplicity - its tiny, unadorned, and the service is very colloquial. At lunch there is only one option - fish and chips - which you are served on a huge frying pan in the centre of your table. You eat off a piece of paper on top of newspaper, making a big mess of tomato and tartare sauce.
What an absolutely magnificent experience. Stefan and Jacqui are wonderful people, the food just incredible - to die for! We are trying to plan our next trip from Northern Ireland to SA and it will be featured around a visit to Hook Line and Sinker. Thank you so much - Karen 14 & 18 November 2008.