The Wreck is designed with the spirit of an old ship in mind. Some of the windows are round like large portholes, and a railing divides the upper and lower levels as if separating the decks on a cruise ship. It is a perfect place to catch the sun setting over the sea even on a misty evening, where the fog seems to wrap around the sun and gently drag it down over the horizon.
The Wreck’s head chef is Anthony Rossouw. Born in Cape Town, trained in Namibia, Anthony was privileged to begin his career training under famous South African chefs like Cass Abrahms, Conrad Gallagher and Arnold Tanzer of Master Chef South Africa. Anthony is now the chef in charge of the Wreck, and he is bringing all he has learned from his tutors to bear on his own style.
Anthony is a proponent of molecular gastronomy, which is a scientific way of analyzing what flavours combine well with others. It sounds simple, as if no science were necessary, but the results can be surprising. Pairing, for example, bitter with sweet, like parsley and banana, is an odd combination where the stronger flavour of the banana is empowered by the contrast with parsley. Anthony tries to bring this science to the art of cooking.
He puts a twist on the traditional escargot by combining it with a touch of blue cheese and garlic, baking it in a phylo pastry. Standout main courses include the sirloin steak gratinated with camembert and avocado, grilled sole with white wine cream sauce, and pepper crusted yellow tail tuna. And you must check the menu for Anthony’s inventive dessert creations like the aforementioned parsley banana cream pie.
The modern interior takes on a nautical theme, and Anthony invites you to take a culinary journey. The mood is light, the food is excellent and all is prepared to provide a peaceful outing by the sea.