“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:

• 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 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)
• 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)
• 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)
• 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)
• 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.

* 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.


* Fruit Juice – R75 per jug.

* Cakes (please enquire about flavour and prices).

* Packet of Homemade Cookies – R30 each.

* Double Chocolate Pecan Nut Brownies – R30 each.

* Fudge – R30 each.

* Rosemary Plant – R45 each (Wrapped in brown paper & tied with a ribbon).

* Lavender Plant (Seasonal) – R90 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 : R60 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.


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.


  • 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


  • 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


  • Masks and/or face shields must be worn at all times


  • 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


  • 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


  • 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


  • 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


  • All guests & staff to exit through single exit points identified
  • Venue and set-up broken down and sanitized


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