In a city that goes through restaurants faster than I go through matching pairs of socks, I get no greater joy than seeing a success. I’ve followed the growth of Five Flies for the past three years, as new owner, Jo-Anne During and her restaurant, have gone from strength to strength. Not only has she hired a great Head Chef, Dylan Jacobs, but she is currently studying to become a chef herself! Tres impressed.
Starters
Prawn Shooters served with a baby salad // R95
Four spicy balsamic, lemongrass and chilli marinated prawns, set delicately atop a Bloody Mary. Wait, what!? Yup, in the glass is a fiery tomato and celery cocktail. The “cocktail” was delicious, as was the flavour of the prawns, but I didn’t like that the prawns were cold.
5 Star green leaf salad with poached pears // R75
The pears were perfectly poached with elachi seeds (cardamom) and were sweet and firm. The peppery baby greens complemented the oh-so-creamy peppered goats cheese, while butternut crisps gave crunch and the sweet red onion gel gave richness. It was the most delicious, simple balance of flavours that worked magically together.
Seared scallops // R115
Gently seared scallops, served on a sweet pea puree, with peppery watercress, salty caper and tomato salsa, and a sharp lemon butter sauce (they also normally have crispy pancetta to add that smokiness, but I don’t eat pork). I loved the warmth of the scallops and the creamy butter dressing in contrast to the cold salad and salsa. Actually, I loved everything about it – flawless.
Mains
French-trimmed rack of lamb // R145
Three well-sized ribs, still slightly pink, were absolutely mouth-watering. A thick herb and marrow crust was rich, crunchy and full of flavour. It was served with simple pan-fried polenta, spring veg and minted pea puree. Then topped with gremolata, or herbed butter, and a minted lamb jus. A rich dish packed with flavour and meticulously executed.
Pepper crusted beef fillet // 250g for R170
Set on a bed of mizuna, similar to rocket – the beef was tender and moist, with a charred pepper crust. Served with a crisp rosemary, potato and onion rosti; with buttery fried exotic mushrooms; and finally topped with creamy chilli fleur cheese and a red wine jus. The flavours didn’t overwhelm the beautiful piece of meat, but added depth and interest. I didn’t think it could get any better than the lamb – but this incredible dish, was absolutely perfect.
Dessert
Crème brûlée // R65
I hate it when restaurants make up fancy shmancy crème brûlée flavours that taste nothing like crème brûlée. Five Flies thankfully keeps it traditional. The flavour came separately in the form of dried mango and a refreshing mango sorbet, which nicely contrasted the creamy richness of the brûlée.
Vanilla and cinnamon pana cotta // R75
Oooh, I love pana cotta. In very simple terms, it is a cream-based jelly and is oh so delicious. Vanilla and cinnamon is always a delicious combination, which went well with the very cute, pink strawberry cream and sugared biscuit.
Cheeseboard //R130
The platter was piled high with cheeses, preserved figs, toasted nuts, paprika nuts, sugared berries, a variety of biscuits, strawberries and then drizzled with honey. The most stunning way, to end off a stunning meal. And very well priced for the amount of cheese you get – easily shared between 4.
The food was incredible, the service impeccable, the atmosphere enviable. Whether you go for a romantic dinner and sit in the candlelit cellar for two; have a work function and use one of the private dining areas; or are just enjoying a night out – Five Flies is really a culinary destination that you need to visit.
PS. They have jazz on Thursdays. Get involved.
