|
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
Footnotes:
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
|
