THE TUG RESTAURANT NEWS:
Welcome to the launch of ‘The Tug Restaurant News’ section. Here we want to regularly tell you, our visitors, what is new at the restaurant, and more so, invite you, your family, friends and visitors to our friendly dining experience. We consider ourselves a family home and want you to know what is happening in the kitchen …
A little bit of history about The Tug Restaurant
Born in Dal Jasafat in 1872. Danie Hugo was appointed a railway commissioner in 1929, and it was for his services on the railways, that he was honoured by the naming of the last steam tug ordered for Table Bay. The “Danie Hugo” tug was launched by Mrs D H C Du Plessis, wife of the general of South African railways, in Glasgow on 15 October 1958.
The ‘Danie Hugo’ was not long in service, when a 7.101 ton freighter ‘Robin Locksley’ ran into difficulties 128km out of Table Bay, where her boiler fans broke down. The ships master, Willian Vogeley, decided against emergency repairs at sea and radioed for assistance – the ‘Danie Hugo’ steamed out at noon the following day, at a speed well over 12 knots, and reached the freighter at midnight. The tug towed the disabled ship back against a moderate to heavy south-westerly swell, averaging 6 knots. The entire operation was completed without incident in 25 hours.
On 18 December 1970, the lives of 3 deckhands were lost when a towing hawser whiplashed across the foredeck. The flying hawser also carried away hand rails and a ventilator. Sadly this tragic accident could not be avoided.
The oil-fired ‘Danie Hugo’ was still seen in operation in January 1981. Later the tug was moved to Walvis Bay harbour, where there was need for a more permanent large oil-fired tug for emergency purposes. The ‘Danie Hugo’ was eventually broken up in port in 1984.
‘Danie Hugo’ (1958-1984)
Builders: Ferguson Brothers Port Glasgow
Owners: South African Railways & Harbours
Dimensions: 176.25 x 37 x 17
Engines: Twin Triple Extension, 240NHP, 3000IHP, Twin Screw, Oil Fired
Speed: 13 Knots Hull: Steel, Round Stern, Raked Stem
Tonnage: 812 Gross
LUNCH AVAILABLE AT THE TUG RESTAURANT DURING HOLIDAYS
The Tug Restaurant will be open for lunch on the following holidays;
Tuesday, 21 March / Independence Day
Friday, 14 April / Good Friday
Monday, 17 April / Easter Monday
Monday, 1 May / Workers Day
Thursday, 4 May / Cassinga Day
Friday, 5 May / Long Weekend
Thursday, 25 May / Africa Day
Friday, 26 May / Long Weekend
We look forward to having you dine with us.
The new captains table situated centrally in the restaurant allowing for a fantastic view of the restaurant and on the sea for all who dine there. Center stage, Captains Call.
The Tug restaurant opened it’s cabin doors to a stew of nations, allowing local patrons and tourists from all corners of the globe to experience the harshness of the unforgivable Atlantic ocean crashing directly below you as you sit on either the sun-downer terrace shielded by huge glass panels or snuggly inside next to panoramic windows on all vistas of the ocean, beaches and Namib desert dunes.
A restaurant that has become renowned for it’s freshness in various seafood delights such as the cultivated oysters from neighboring Walvisbay (a most spoken about delicacy) Patagonian squid, delicate John Dory goujons, wild caught Kabeljou and deep sea Baby Kingklip and West Coast Sole and deep water White Hake.
Superior Sashimi Yellow Fin Tuna is a popular option as is the authentic blackened Cajun style fish cuts.
Fine cuts of Namibian Oryx steak and fillets of Beef Sirloin, Rump and fillet all dry aged especially for the restaurant. The beef Carpaccio with fine Parmigiano shavings, olive oil and rocket are also delicious.
VEGETARIANS CAREFULLY CATERED FOR …
Our Vegetarians are all well taken care of, together with home-made Vegetable Springrolls, Vegetarian Stirfry and the inevitable Spanakopitta.
All our desserts are home-made with the signature dish, the Chocolate Fondant proven popular time and time again together with over 15 varieties of home-made ice creams to select from.
All our dishes have been paired to suggested wines from over 140 estates to select from together with grapes from Spain and Champagnes from France. Try our authentically created cocktails on offer as you sit and observe our crew create these for your enjoyment.
End your culinary journey with our signature blended coffee skillfully chiseled out for us to ensure freshness and a bold aftertaste to compliment your dining experience.
FRESHNESS IS KEY
Freshness is our key and supporting the local market is of utmost importance.
Be it organically grown lettuce, microgreen and olives and olive oil, to fresh asparagus in season to finely blended coffee only for our establishment.
Any restaurant is not only known for food and wine. It’s an experience. A journey we want our esteemed clientele to experience and to never forget.
RENOVATED FRONT LOBBY
Our recently renovated restrooms, front lobby, bar area inside the sleeping quarters of the original Danie Hugo Tug boat all add to your experience and comfort with original navigational artifacts to view.
Recently the restaurant has converted to a new online ResDiary reservation system enabling you to reserve online with immediate confirmations to your email and cellular phones.
As we, the Tug crew continually strive to improve, innovate, train our team to provide a true memorable experience, we only wish to enable each soul to feel our product, going home with warm memories and hopefully one day to yet return.
STAY IN TOUCH FOR MORE EXCITING TUG RESTAURANT NEWS …