FUNCTIONS & TOUR OPERATORS  

Great care has been taken with the interior renovations of this historic 18th centaury building in order to create one of the unique dining experiences in the Cape. The venue comprises a 240-seater restaurant, together with exclusive private dining rooms, a bar opening out onto an exquisite enclosed courtyard, and a cigar bar and lounge.



Executive Chef, Ian Burgh has become renown for his artistic and delicious creations, which are presented together with some of the Capes finest wines.

Five Flies has been used extensively for tour groups, presentations, gala dinners, theme evenings, office functions, graduations and weddings. A selection of set menus is available however we will go out of our way to accommodate any special requests.

The team at Five Flies is extremely flexible on the numbers that can be accommodated, the various room types which are available and the type of function the client wishes to hold.

A meal for the tour guide as well as the driver is included in groups of 10 or more

The 11 separate, yet interlinking dining rooms with their seating capacities are as follows:

• Van Riebeeck (seating capacity 40 pax)
  
• Xhosa (20 pax)
  
• Rupert (12 pax)
  
• Blue Delfts (12 pax)
  
• Rembrandt (54 pax)
  
• VOC (12 pax)
  
• Upper Amsterdam ( 20 pax)
  
• Lower Amsterdam ( 12 pax)
  
• Drommedaris ( 14 pax)
  
• Foyer (14 pax)
  
• Courtyard (40 pax)

Five Flies is open 7 days a week for lunch and dinner to tour operators.

Please contact Natalie Meyer our co-ordinator for all group bookings.

See our set of menus for your perusal.

Menu S1:

Fresh asparagus with orange flavoured hollandaise and red pepper coulis
or
Beef carpaccio with baby leaf salad, parmesan and marinated mushrooms

***

Pan-fried linefish served with herbed linguini, confit tomatoes and lemon beurre blanc
or
T-bone (400g) with spinach, roasted butternut, chips and creamy peppercorn sauce

Menu S2:

Smoked salmon and rocket with red mustard seed dressing, fried capers and parmesan
or
Grilled field mushroom with gorgonzola, caramelized onion and creamy artichoke, truffle sauce

***

Grilled kingklip with sweet potato, basil and pinenut crust, grilled pepper and cumin beurre blanc
or
Char-grilled beef sirloin with pumpkin, courgettes, potato galette, camembert and Madeira wine jus

Menu S3:

Crusted chicken breast stuffed with blue cheese, caramelized apple and orange butter sauce
or
Rosette of sole fillet with shrimp thermidor, creamed tatsoi, potato mash and basil cream

***

Warm chocolate gateau with chocolate mousse, hazelnut ice cream and hot chocolate sauce
or
Strawberries with champagne sabayon

Menu S4:

Beef Carpaccio with baby leaf salad, parmesan and marinated mushroom
or
Norwegian shrimp and avocado salad with marie rose dressing

***

Char-grilled beef sirloin with pumpkin, courgettes, potato galette, camembert and Madeira wine jus
or
Rosette of sole fillet with shrimp thermidor, creamed tatsoi, potato mash and basil cream
or
Veal escalopes with spinach fettucini, crispy stir-fry vegetables and parmesan cream sauce

***

Creme brulee flavored with vanilla pods

Menu S5:

Fresh asparagus with orange flavoured hollandaise and red pepper coulis
or
Grilled field mushroom with gorgonzola, caramelized onion and creamy artichoke, truffel sauce

***

Grilled kingklip with sweet potato, basil and pinenut crust, grilled red pepper and cumin beurre blanc
or
T-bone (400g) with spinach, roasted butternut, chips and creamy peppercorn sauce

***

Malva pudding with creme anglaise

Menu S6:

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

***
Pan-fried linefish served with herbed linguini, confit tomatoes and lemon beurre blanc
or
Crusted chicken breast stuffed with blue cheese, caramalized apple and orange butter sauce

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


Menu S7:

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

***

Grilled ostrich fillet with potato gratin, mange tout, sauteed spinach and red wine sauce
or
Rosette of sole fillet with shrimp thermidor, creamed tatsoi, potato mash and basil cream

***
Lemon meringue tartlet

Menu S8:

Beef Carpaccio with baby leaf salad, parmesan and marinated mushroom
or
Mixed bitter greens, bosc pear, gorgonzola with roasted pine nuts and red wine vinaigrette

***

Seared Scottish salmon with sauteed potatoes, asparagus and light thyme veloute
or
Tournedos of beef fillet with frites, roasted courgettes and bearnaise sauce

***

Creme brulee flavoured with vanilla pods

Menu S9:

Norwegian shrimp and avocado salad with marie rose dressing
or
Fresh asparagus with orange flavoured hollandaise and red pepper coulis

***

Rosette of sole fillet with shrimp thermidor, creamed tatsoi, potato mash and basil cream
or
Grilled ostrich fillet with potato gratin, mange tout, sauteed spinach and red wine sauce

***

Strawberries with champagne sabayon

Menu S10:

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

***
Roasted confit half duck with basmati rice, oriental stir fry and Chinese 5 spice jus
or
Herb crusted, roasted rack of lamb with creamy garlic potatoes, fine beans and tomato jus
or
Grilled kingklip with sweet potato, basil and pinenut crust, grilled red pepper and cumin beurre blanc

***

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

Menu S11:

Starter platter of langoustine, tiger giant and queen prawn

***

Grilled ostrich fillet with potato gratin, mange tout, sauteed spinach and red wine sauce
or
Seared Scottish salmon with sauteed new potatoes, asparagus and light thyme veloute

***

Lemon meringue tartlet

Menu S12:

Beef carpaccio with baby leaf salad, parmesan and marinated mushrooms

***

LM Prawn and Langoustine platter

***

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


Menu S13:

Fresh asparagus with orange flavoured hollandaise and red pepper coulis

***

Shellfish platter of crayfish, langoustine, tiger giant and queen prawns

***

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