Built in and around the hulk of an old tugboat, the Danie
Hugo. The Tug Restaurant is an iconic Swakopmund
treasure, The bar and the upstairs dining area are both a part
of the original structure. The cozy nooks and crannies and old
tugboat fixtures make a delightful contrast to the large modern
dining room on the lower level. Floor to ceiling windows offer
everyone the perfect view of the sun setting over the Atlantic
ocean every night, setting the mood for a first class meal.
“Good ingredients make good food,” says Brett Southworth,
one of the original Tug staff when the restaurant opened
in 1984, now a shareholder and the restaurant manager.
Good ingredients are the central philosophy of Tug food.
If Brett can’t find fresh ingredients for a recipe, the dish
won’t be served that day. It is a philosophy that has earned
them a long standing reputation for quality and reliability.
Seafood is a natural specialty for a restaurant sitting on the
edge of the ocean, but the menu selection is wide and varied.
Mediterranean fish soup, prawns and calamari served
with tartar sauce and chili mayo. Kableljou, blackened,
buttered, or both, oysters raw or gratinated, curries,
pastas and much more are on offer for the seafood lover.
For the land lubbers, soups and springrolls, carpaccio and
garlic snails are there to get you started along with a half a
dozen salads. Rump steak, sirloin, lamb curry and chicken
are all very popular. And for the steak connoisseur, the
Tug offers a Fillet Steak Cognac grilled over an open flame
and embellished with a cognac sauce, and the Blue Rock
Fillet cooked to order and smothered in melted blue cheese.
The desserts are as tastefully done as they are tasty, with
creative chocolate designs, colourful fruits and sweet
sauce garnishes. Cherries jubilee, white and dark chocolate
mousse and crème brullee set the standard. But Brett’s
mother’s own Tiramasu recipe is still the Tug’s most popular.
The Danie Hugo was the last steam tug ordered for Table Bay
in South Africa. It spent its first decades towing and rescuing
much larger vessels through the violent waters of the Southern
Cape. Now the old tug boat has earned a second, quieter life as
a part of one of Swakopmund’s top restaurants.
Base of the Jetty off A Schad Promenade, Swakopmund