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Famous Doors of Hospitality

From Saldanha Bay Mussels to Smoked Springbok

Several years after opening its doors in Cape Town's financial and legal district and after reinventing the concept of stylish city dining, sassy “Five Flies” remains the good-looking restaurant that everyone is talking about. To celebrate its anniversary, Five Flies spruced up its menu to feature popular old-time favorites and some new flavorsome summer creations. Known for its cutting edge cuisine, plump with fresh global flavors, exciting combinations and spectacular presentation, Five Flies has developed a strong following of discerning diners who love the mix of innovative fair, great ambiance and outstanding friendly service.

The seductive starters on the new menu feature evergreens such as Saldanha Bay mussels cooked in white wine, garlic, basil and cream, or the tempting tea-smoked springbok carpaccio served with Californian sushi and mustard cream. On popular demand, the smoked salmon open ravioli with sweet peppers in a horseradish broth remains on the menu. With summer in mind, crisp asparagus drizzled in orange flavored hollandaise and red pepper coulis, returns. A new addition is duck confit spring rolls with an orange, ginger and coriander dressing.

Five Flies classics
The main courses feature items such as slow roasted duck with wok fried vegetables and an oriental plum sauce, roasted kingklip with a basil and pinnate crust on grilled pepper and sweet potato mash with cumin sauce or soya and honey glazed Norwegian salmon with basil butter, and fillet of beef Wellington style with mushroom duxcelle, spinach, hollandaise and a cabernet jus. If you prefer a lighter meal, wrap your taste buds round the peanut and sweet ginger encrusted chicken breast, deglazed with a mild green curry sauce.

Meat lovers will love the succulent slow roasted loin of lamb with oxtail croquette, mange-tout and a tomato jus, another new addition to the menu, not forgetting the 600gr T-bone steak.

The favorite catch at Five Flies remains the rosette of sole fillet with shrimp thermidore, creamed rocket and green curry sauce. Baked linefish served on spinach tagliolini with citrus fruits and a coriander beurre blanc is a sure new Five Flies classic in the making.

Baked goats cheese in phyllo with red pepper and basil coulis or panzarotti filled with pumpkin, served with brie and tarragon sauce are the new choices for vegetarians, whilst regular Five Fliers will be pleased to know that their favorite salad of mixed bitter greens, bosc pear and gorgonzola with roasted pinouts and red wine vinaigrette is still on the new menu. A new addition to the salad lineup is baby spinach with crispy bacon, Camembert, roasted pumpkinseeds with a raspberry vinaigrette.

The ever-popular warm chocolate torte with chocolate mousse and hazelnut ice cream takes center stage on the deliciously decadent dessert menu. Fresh strawberries blessed with Frangelico cream and the kaleidoscope of sorbet, blood orange, ruby grapefruit and pear head up the new tasty treats. The meringue layered with dark chocolate mousse and hazelnut ice cream with a raspberry coulis makes a come back.

Five Flies has retained its unique menu structure offering diners the freedom to order either two, three or four courses at set prices. The comprehensive wine list includes a good selection of wines arranged similarly with price in mind, making your choice of wine a pleasurable task.

Five Flies is open from Monday to Friday for lunch and dinner, Saturdays and Sundays for dinner only. Secure street parking is available.

To reserve your table, call (021) 424 4442 or fax (021) 423 1048

Email: mailto:fliveflies@iafrica.com




We mentioned Saldanha Bay in our heading. Located 60 nautical miles northwest of Cape Town, it is South Africa's largest natural anchorage and port, with the deepest water. The Dutch explorer Van Spilbergen visited Saldanha Bay in 1601.

Photos at top of page and below by Sellwynn Davidowitz, Cape Town

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