Five Flies hushes winter with hearty cuisine

Thursday, 29 April, 2004
Leanne Loots
An all new Plat du Jour Menu served in wholesome portions
Five Flies, one of Cape Town’s slickest city restaurants situated in a homely Cape Dutch landmark in Keerom Street, keeps the winter chill at bay with an all-new Plat du Jour (Plate Of The Day) Menu that comforts with wholesome portions.

Tailor-made for midday hunger pangs but without the luxury of lunchtime leisure, this nourishing menu of a choice of three hearty dishes per week, will leave you satisfied and have you back in the office in no time. At R55 per head, you can consider this substantial serving – more generous than the usual Five Flies portion - as an affordable meal on its own, in less time, without compromising on quality.

Five Flies Signature Chef, Gerard Reidy, combines freshness with flavour and true cosmopolitan flair while he cooks up a storm with the simplest yet best seasonal ingredients, creating rustic farmhouse style meals of great visual appeal. Traditional Tomato Bredie and the good-old Bangers and Mash enriched with bordelaise sauce cater for a classic taste on the Plat du Jour Menu.

Once you have tried the succulent Lamb Burger with chips, onion marmalade and avocado crème fraiche you’ll ditch your fast-food takeaway habit in no time or tuck into the robust T-bone steak with mushroom sauce to keep you going for the rest of the afternoon. Chili Kingklip with Basmati rice and cucumber yoghurt or pan-fried Salmon Trout whetted with almond butter and creamed spinach saturate palates in favour of a lighter lunchtime indulgence.

Five Flies restaurant, famous for its chic contemporary cuisine and warm ambience, has also tweaked its standard menu with rich, wintery flavours, adding a cosy twist to cutting-edge cuisine. Newcomers amongst the classic main dishes include a crusted chicken breast stuffed with creamy blue cheese and orange butter sauce as well as veal enriched with Parma Ham and a tangy mustard sauce. The roasted cauliflower and Natal blue cheese with crisp crêpes and truffle oil makes a luscious comeback to this avant-garde menu.

Chef Reidy also puts his own spin on the ever-popular Salad Caprese with plum tomato and Buffalo mozzarella enhanced with garden-fresh basil leaves and balsamic vinaigrette. Bitter days cry sweet surrender to the decadent array of steamy desserts such as sticky toffee pudding drenched in butterscotch sauce and the angelic bread and butter pudding served with crème anglaise.

Five Flies is open from Monday to Friday for lunch and dinner and Saturdays and Sundays for dinner only. Booking is advised.

Issued by: Gudrun Clark Communications on behalf of Five Flies
Contact: Alex van Nes
Tel: +27 (0) 21 424-4442

Contact: Gudrun Clark or Leanne Loots
Tel: +27 (0) 21 462-0520