FUNCTIONS & TOUR OPERATORS  

Great care has been taken with the interior renovations of this historic 18th century 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, Greg Baverstock 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 B1:

Oak smoked salmon and fish fritters, potato rosti, watercress and citrus aioli

or

Beef carpaccio with parmesan shavings, Dijon mayonnaise and marinated shitake mushrooms

***

Grilled pestro crusted kingklip with sweet potato puree, fine beans, red pepper and cumin beurre blanc

or

Char-grilled sirloin (200g) on blue cheese polenta, fine beans, mushroom and corn ragout, grain mustard jus

Menu B2:

Confit duck with thai curry paste on garlic crostini with watercress and roast apple lime dressing

or

Fresh Saldanha bay mussels with basil cream and garlic toasts

***

Chicken breast filled with goat's cheese on ratatouille, saute potatoes and watercress cream sauce

or

Linefish freshly delivered and served with a twist from the kitchen

Menu B3:

Prawn green thai curry with coconut rice, pak choi and roasted peanuts

or

Braised lamb shank on basil potato puree, roasted root vegetables and thyme jus

***

Vanilla seed creme brulee

or

Dark chocolate marquise with truffles, espresso sauce and butterscotch sauce

Menu B4:

Char-grilled siloin (200g) on blue cheese polenta, mushroom and corn ragout, grain mustard jus

or

Steamed sole fillet with prawn thermidor, crushed potato-corn salad and basil sauce

***

Apple, rhubarb and caramel trifle with cinnamon croutons and apple sorbet

or

White chocolate and poppy seed  arctic roll with fresh berry compote and berry foam

Menu B5:

Oak smoked salmon and fish fritters, potato rosti, watercress and citrus aioli

or

Beef carpaccio with parmesan shavings, Dijon mayonnaise and marinated shitake mushrooms

***

Char-grilled sirloin (200g) on blue cheese polenta, mushroom and corn ragout, grain mustard jus

or

Grilled pesto crushed kingklip with sweet potato puree, fine beans, red pepper and cumin beurre blanc

***

Dark chocolate marquise with truffles, espresso sauce and butterscotch sauce

or

Menu B6:

Goat's cheese, beetroot-polenta, confit tomatoes, baby leaves and basil vinaigrette

or

Fresh Saldahnha bay mussels with basil cream and garlic toasts

***

Chicken breast filled with goat's cheese on ratatouille, saute potatoes and watercress cream sauce

or

Linefish freshly delivered and served with a twist from the kitchen

***

White chocolate and poppy seed  arctic roll with fresh berry compote and berry foam

or

Dark chocolate marquise with truffles, espresso sauce and butterscotch sauce

Menu B7:

Oak smoked salmon and fish fritters, potato rosti, watercress and citrus aioli

or

Chef's soup of the day, freshly prepared with seasonal ingredients

***

Steamed sole fillet with prawn thermidor, crushed potato-corn salad and basil sauce

or

Tournedos of beef fillet, with roast pumpkin, rosemary spiked potato chips and bearnaise sauce

***

South African cheese plate with dried fruit salami, crackers and pickled grape jam

or

Strawberries with champagne sabayon

Menu B8:

Beef carpaccio with parmesan shavings, Dijon mayonnaise and marinated shitake mushrooms

or

Crisp calamari with marinated vegetables, bean sprouts and coriander-lime dressing

***

Prawn green thai curry with coconut rice, pak choi and roasted peanuts

or

Seared ostrich fillet on sweetcorn puree, pak choi, potato dauphenoise and tom yum sauce

***

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

or

Vanilla seed creme brulee

Menu B9:

Fresh asparagus with hollandaise sauce, roasted pepper puree and toasted almonds

or

Gorgonzola poached pear, baby greens, caramelized cashews and red wine dressing

***

Springbok Loin on cauliflower puree, ginger pomme anna, shitake mushrooms and cape gooseberry jus

or

Seared salmon with goat's cheese crust on chickpea-aubergine puree, roast pepper and chorizo ragout and red wine jus

***

South African cheese plate with dried fruit salami, crackers and pickled grape jam

or

Naartjie and cinnamon milk tart with banana ice cream and butterscotch sauce

Menu B10:

West coast oysters half dozen with shallot vinaigrette

or

Queen prawn starter platter

or

Beef carpaccio with parmesan shavings, Dijon mayonnaise and marinated shitake mushrooms

***

Confit duck legs on warm thai noodle salad with tenderstem broccoli and apple-tamarind jus

or

Steamed sole fillet with prawn thermidor, crushed potato-corn salad and basil sauce

or

Tournedos of beef fillet, with roast pumpkin, rosemary spiked potato chips and bearnaise sauce

***

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

or

Strawberries with champagne sabayon

Menu B11:

Confit duck with thai curry paste on garlic crostini with watercress and roast apple lime dressing

***

Wast Coast Cape Crayfish

***

Dark chocolate marquise with truffles, espresso sauce and butterscotch sauce

Menu B12:

Wast coast oysters half dozen with shallot vinaigrette

***

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

***

Strawberries with champagne sabayon

***

South African cheese plate with dried fruit salami, crackers and pickled grape jam

Five Flies welcomes tour operators and groups to enjoy our function and conference rooms with exquisitely created fine dining menus