OUR TOTALLY AWESOME MENU  

The 200-seater restaurant is made up of exclusive private dining rooms, a bar opening out onto a vibrant courtyard, and a sophisticated cigar lounge.

The dynamic team at Five Flies has been enormously successful in making Five Flies one of the most stylish and popular restaurants in Cape Town. "The emphasis of the kitchen is on unique flavours together with exquisite presentation, using the finest and freshest ingredients", comments chef Ian Bergh.

The menu offers a selection of exquisite dishes, combining local and international elements with true cosmopolitan flair. It is unique in that it features a choice of different set menus listed within various price categories.

General Manager, Alex van Nes, comments: “We pride ourselves in having an incredible mix of good food, a great ambience and outstanding service. We have a highly experienced and motivated team that has brought about a new dining culture in this unique part of the city.”

Five Flies is open from Monday to Friday for lunch and dinner, Saturdays and Sundays for dinner only. Street Parking available on Keerom or Leeuwen or Dorp street.


A La Carte

Main Course R125.00
Starters & Mains @ R185.00
Mains & Dessert @ R170.00

3 Course Menu @ R235.00
4 Course Menu @ R275.00
5 Course Menu @ R325.00

STARTERS

Fresh asparagus with orange flavoured hollandaise and red pepper coulis

Smoked salmon and cod fritters with rosti, watercress and garlic aioli

Grilled field mushroom with gorgonzola, caramelized onion and creamy artichoke, truffle sauce

Saldanha bay mussels, cooked in white wine, cream, basil and garlic

Beef carpaccio with baby leaf salad, parmesan and marinated mushrooms


SALADS

Smoked salmon and rocket with red mustard seed dressing, fried capers and parmesan

Mixed bitter greens, bosc pear, gorgonzola with roasted pine nuts and red wine vinaigrette

Norwegian shrimp and avocado salad with marie rose dressing


SORBET

Campari and ruby grapefruit

Sweet basil and lemon

Melon vodka and pear


FISH

Grilled kingklip with sweet potato, basil and pinenut crust, grilled red pepper and cumin beurre blanc

Rosette of sole fillet with shrimp thermidor, creamed tatsoi, potato mash and basil cream

Pan-fried linefish served with herbed linguini, confit tomatoes and lemon beurre blanc


MEAT

T-Bone (400g) with spinach, roasted butternut, chips and creamy peppercorn sauce

Crusted chicken breast stuffed with blue cheese, caramelised apple and orange butter sauce

Veal escalopes with spinach fettucini, crispy stir-fry vegetables and parmesan cream sauce

Grilled Chalmar beef sirloin with pumpkin, courgettes, potato galette, camembert and Medeira wine jus


SHELLFISH

West coast oysters half dozen with shallot vinaigrette
R40.00

Starter platter of langoustine, tiger giant and queen prawn
R75.00

LM Langoustines
R225.00

West Coast Cape Crayfish
R225.00

LM Prawn and Langoustine platter
R275.00

Shellfish platter of crayfish, langoustine, tiger giant and queen prawns
R345.00


SPECIALITIES

Pan-fried scallops with wilted spinach and vanilla foam
R25.00

Pan-fried prawns with chilli, garlic linguini and squid ink lemon butter
R25.00

Seared foie gras with spinach, toasted brioche, roasted baby beetroot and balsamic syrup
R75.00

Seared Scottish salmon with sauteed new potatoes, asparagus and a light thyme veloute
R35.00

Tournedos of beef fillet, with frites, roasted courgettes and bearnaise sauce
R40.00

Springbok Wellington with mushroom duxelle, roasted butternut and foie gras, truffle jus
R45.00

Roasted confit of half duck with basmati rice, oriental stir fry and Chinese 5 spice jus
R35.00

Herb crusted, roasted rack of lamb with creamy garlic potatoes, fine beans and tomato jus
R40.00

Grilled ostrich fillet with potato gratin, mange tout, sauteed spinach and red wine sauce
R45.00


DESSERT

Warm chocolate gateau with chocolate mousse, hazelnut ice cream and hot chocolate sauce

Malva pudding with creme anglaise

Creme Brulee flavoured with vanilla pods

Meringue layers with Lindt chocolate mousse and pecan nut ice cream and chocolate sauce

Lemon meringue tartlet

Strawberries with champagne sabayon

South African cheese plate with figs and fresh fruits