DAYTIME CELEBRATIONS
OUR DAYTIME CELEBRATIONS WERE CREATED TO CELEBRATE LIFE! JOIN US FOR A SPECIAL BIRTHDAY, BABY SHOWER OR BRIDAL SHOWER.
“Life is about creating and living experiences” -Jan Hendrik van der Westhuizen-
* Fruit Platter – Selection of Fresh Fruit, Berries and Grapes.
* Freshly Baked Breads (ciabatta & sourdough) and Croissants served with butter, homemade jams & preserves
* Spinach, Feta & Tomato Mini Frittatas
* Potato Rosti with Poached Egg & Hollandaise Sauce
* Olive Oil and Rosemary Roasted Cherry Tomatoes
* Crispy Streaky Bacon
* 28-day Matured Beef Rump – Marinated with Farm Herbs and topped with Grilled Red Onions
Served with Bottomless Filter Coffee, Tea & Water station
R250 per person
Please choose two main dishes from our delectable selection:
Pork
• Slow Cooked BBQ Pork Ribs (Braised in our homemade Brine and Finished with the Chefs signature Smokey BBQ sauce)
• Crispy Pork Belly (Seasoned with aromatic spices and served with Honey caramelized apples)
Lamb
• Lamb loin Chops (Roasted Lamb chops with a Garlic and Mixed garden herb marinade)
• Dark Stout braised lamb Stew (traditional lamb stew enhanced with the fragrant flavours of a local dark stout beer)
Chicken
• Lemon and Parmesan Chicken (Breast fillets crusted with Lemon Zest, fresh herbs, parmesan cheese and bread crumbs)
• Za’atar Roasted chicken with Green Herb Tahini sauce (Free Range chicken pieces cooked until tender with Za’atar spice (sesame seeds, dried thyme, origanum, sumac and a little salt)
Beef
• Roasted Beef Fillet (Slices of Grass-fed Beef Fillet, marinated with rosemary, black pepper and a hint of garlic served with your choice of Crushed Green Peppercorn and Whiskey sauce or Creamy wild mushroom and shallot sauce)
• Braised Beef Short rib (Grass fed Beef Short rib, slowly cooked with aromatics, tomatoes and full-bodied red wine)
Fish
• Moules marinières (Fresh mussels cooked in white wine, cream, garlic and parsley}
• Thai Green Seafood Curry (medley of seafood cooked with a fragrant green curry paste and coconut cream)
Vegan
• Lentil bobotie (traditional bobotie flavour and methods but made with brown lentils)
• Butternut and Chickpea curry (cooked to perfection in a thick coconut cream sauce)
Above served with: 2 x Seasonal Salads, Selection of Vegetables, Starch of the day, Chef’s choice Sweet Platter
Bottomless Filter Coffee, Tea & Water station
R315 per person
* Rosemary and Garlic Stock Brood served with Farm Herb Flavoured Butter
* Slow Braised Smokey BBQ Pork Ribs
* Spiced Chicken Wing Sosaties
* Beef Short Rib served with Chimichurri Dressing
* Corn on the Cob with Atchar Butter
* Roasted Baby Potatoes with Roasted Onions & Thyme
* Harvest style Greek salad served with Balsamic and Herb Vinaigrette
* Peppermint Crisp Tart
* Homemade Cinnamon Buns
* Dark Chocolate and Pecan Nut Brownies
Bottomless Filter Coffee, Tea & Water station
R345 per person
* Use of semi-private area: Barbet’s Burrow, Loerie’s Lair or Plover’s Place.
* Basic set-up and cleaning of the venue.
* Security and parking attendants.
* Plastic Rectangular or Round Tables for the guests, covered with White or Cream Tablecloths and Napkins.
* Gifts table.
* Table runner of your Choice.
* Crockery, Cutlery, Glasses.
* Wooden Chairs.
* Hostess and Serving Staff for your Special Event.
OTHER INFO
* Additional Venue Hire applicable for 50 or more guests when making use of the Barn or the Distillery.
* Use of selected venue for a maximum of 4 hours between 08h00 and 16h00.
* All venues are equipped with a Generator that starts up automatically in the event of a general power failure.
* We have a liquor license. All alcoholic beverages are to be purchased from us on the day. Please ask for a wine list should you wish to pre-order.
* No self-catering allowed.
*Minimum of ten paying guests per event please.
* Please inform us of any special dietary requirements (Vegan and gluten-free menus available on request).
* Kindly bring your own flowers and additional decor required.
* Rosemary Hill is a CASH FREE ZONE. We accept CARD and ZAPPER payments at the bar.
* Please advise your guests to type in Rosemary Hill into their GPS or Map App to be directed to the Farm’s Main Gate.
* Service charge discretionary.
OPTIONAL EXTRAS AND GIFTS FOR YOUR GUESTS:
* Fruit Juice – R50 per jug
* Cakes (please enquire about flavour and prices)
* Packet of Homemade Cookies – R25 each
* Double Chocolate Pecan Nut Brownies – R25 each
* Fudge – R25 each
* Rosemary Plant – R40 each (Wrapped in brown paper & tied with a ribbon)
* Gas heaters in Winter for outside areas (R50 per heater per hour)
* CAKEAGE FEE : R80 per cake or dozen cupcakes
* CORKAGE FEE : R45 per 750ml bottle of wine or champagne
* Please note functions are for 8 or more guests.
* Venue hire applicable for 50 guests or more when making use of the Barn or Distillery.
* Functions to be concluded by 14h00 on days when we host weddings (mostly Saturdays). Pre-arranged additional hours will be charged at R650 or part thereof, subject to availability.
BOOKING YOUR FUNCTION
We require a 50% deposit to secure your booking. All quotations expire within two days from date of receipt. 50% off for children aged 6-12, no charge for children under 6. Final number of guests required 10 days before your event, whereafter your final quote will be sent for payment no later than 7 days before your event date. Any changes to the final guest list less than 7 days prior to the event will not be accommodated. In the event of cancellation within 14 days of your event, your deposit will be forfeited.
Event guidelines for COVID-19 Safety
For your personal safety and ours, all our staff continue to receive COVID-19 preventative training measures and hygiene protocols.
PRIOR TO ARRIVAL
- Venue is sanitised (incl. bars, kitchen, bathrooms and entry/exit points)
- All furniture and fixtures incl. tables and chairs are disinfected
- All cutlery, crockery and kitchenware washed and sanitised
- Crockery is machine washed above 65°C for longer than 5 minutes
ARRIVAL (GUESTS & STAFF)
- Single entry & exit points identified for guests (FOH) and staff (BOH)
- Social distancing is managed
- Hands sanitised & temperature taken prior to entry and recorded on guest list/ staff roster.
- Travel declarations present upon registration for conference (day guests)
- No guest or staff will be permitted without a mask (disposable masks will be available)
- All staff are issued with the necessary gloves & masks
- Hands-free sanitiser stations available at bathrooms, kitchen, bar and entry/exit points
- Guests to be seated and served coffee, to minimise congestion and movement
- Snacks to be pre-plated
UNIFORM
- Masks and/or face shields must be worn at all times
KITCHEN PRACTICES
- Alcohol-based disinfectant used to clean workspaces and equipment, frequent cleaning of high-touch surfaces
- All surfaces are wiped down with disinfectant after each dish is prepared
- Utensils stored in buckets filled with sanitiser
- All staff to wash and sanitise hands every 30 minutes and sanitise after every dish
INCREASED SANITISATION
- High-potency hand sanitiser (70% Alc) available throughout the venue
- Bathrooms & bar areas sanitised and recorded every 15 – 20 minutes by dedicated staff
- Stringent cleaning protocols are followed in the kitchen
- Only bio-degradable, eco-friendly chemicals are used
- Paper towels available in all bathrooms
SOCIAL DISTANCING
- Floor decals to clearly mark social distancing at all gathering points
- Set-up of tables ensures at least 1.5m distancing between delegates in all directions.
- All excess furnishings are removed
- Maximum capacities will be strictly adhered to – attending guests as well as staff.
- Only cashless payment facilities available
- Signage pertaining to COVID visible everywhere
- Staff trained daily on protocols, hygiene & processes
FOOD SERVICE
- Stringent cleaning protocols are followed in the kitchen
- Social distance of at least 1.5m maintained while serving
- Masks can be removed for dining and drinking purposes
DEPARTURE
- All guests & staff to exit through single exit points identified
- Venue and set-up broken down and sanitized