AVERAGE MEAL COST: N$ 140 NON

The main dining areas were built around the tug boat,
and designed for maximum comfort and sunset views
over the ocean. Over the years the sundowner terrace has
grown into one of the places you must visit on your trip to
the coast. Brett Southworth was on the Tug team from the
beginning. Now a shareholder, he is also the manager of
the restaurant, and you are likely to see him there on your
visit. He works more hours than I care to think about, and
he can give you a thorough history of the restaurant and
all of its transformations.
The style of the food is fairly minimalistic and not heavily
sauced or spiced. They rather try lightly embellishing their
recipes to get the most out of the food’s natural flavour.
Brett explained when I was trying their homemade
Ravioli that the Italian tradition states that good
ingredients make good food. The Tug does not try to be
an Italian restaurant, but it does employ this philosophy
in its recipes.
I started with Mediterranean fish soup where the flavours
of the fish really came alive. The same was true of the
prawns and calamari that were served next with tartar
sauce and chili mayo. I also had the creamy celery soup, and
fresh springrolls stuffed with chicken and vegetables.
Swakopmund
The Tug Restaurant is unlike any other restaurant in
Swakopmund, and possibly unlike any other restaurant in
the world. Half of the restaurant is an old Tugboat called
the Danie Hugo. The Danie Hugo was the last steam tug
ordered for Table Bay. It was launched in 1958 and served
its purpose until 1981. It was broken up in 1984 when a
few enterprising individuals decided to take it as the basis
for a restaurant. The office and bar area are part of the
original Danie Hugo.
Of course, I’m a sucker for a good steak, and the next
course brought out, was a medium rare Blue Rock Fillet
with Danish Blue Cheese Sauce. I usually do not eat
everything that is placed before me on a tasting dinner,
but I was helpless to resist the entire fillet! The steak was
served with two cuts of kabeljou and one in the Tug’s
minimalistic style, the other blackened, which is my
father-in-law’s favourite.
To finish off the meal, Brett provided me with a large dish of
dessert samples, consisting of a tasty vanilla & chocolate
mousse, crème brûlée; however my surprise favourite was
a recipe Brett took from his mom, a wonderful Italian
coffee cheesecake called Tiramisu.
Okay, so the idea is pretty cool. You can dine in an old tug
boat, and you can’t beat the view. I can also tell you the
food really does live up to the experience.
(064) 402356
PHONE:
FOR RESERVATIONS the-tug.com
www.
AVERAGE MEAL COST: N$ 140
NON-SMOKING SECTION: Yes
CHILD FRIENDLY: Yes
VEGETARIAN FRIENDLY: Yes
STYLE: International
LANGUAGE: English, Afrikaans
OPEN: Dinner Mon–Sun 18h00–22h00,
Lunches Sat & Sun 12h00–15h00,
Sundowner Terrace 17h00–till closing
OWNER: George, Brett & Dale
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