EVENING CELEBRATIONS

This splendid offering was created for those special occasions! Join us for a special birthday, company year end function, matric farewell, university graduation dinner or product launch.


“One cannot think well, love well, sleep well, if one has not dined well.”-Virginia Woolf

Welcome Drink: Choice of Sangria or Sparkling Wine served with Mint-Lemon Ice Water (non-aloholic options also available)

Please choose two main dishes from our delectable selection:

Pork:
Slow-cooked BBQ Pork Ribs
Crispy Pork Belly

Lamb:
Lamb Loin Chops
Dark Stout Braised Lamb Stew

Chicken:
Lemon & Parmesan Chicken
Za’atar Roasted Chicken with Green Herb Tahini Sauce

Beef:
Roasted Beef Fillet
Braised Beef Short Rib

Vegan:
Lentil Bobotie
Butternut & Chickpea Curry

Above served with a season vegetable dish, two salads, two starches and the Chef’s Choice Sweet Platter Quartet

Bottomless Filter Coffee, Tea & Water Station

R595 per person (please refer to ‘Included’ Tab to see what the price per person includes)

WELCOME DRINK: Choice of Sangria or Sparkling Wine served with Mint-Lemon Ice Water (non-aloholic options available)

STARTER ON THE TABLE (please choose one dish)
• Homemade Breads (Ciabatta, Sourdough and Focaccia) plated with a Butternut Skordalia, Parma Ham, a slice of Brie and your choice of one of our flavoured butters: Wild Mushroom & Port OR Maple Bacon & Chipotle OR Soft Green Farm Herbs.
• Roasted Provencal Vegetable Tartlet served with Basil-Tomato Jelly, Herbed Cream Cheese & topped with a Micro Green Salad.

PLATED DINNER (Please choose one dish)
• Chorizo sausage and Prawn gnocchi served with Napolitana sauce and a dollop of fresh Mascarpone cheese.
• Slow Braised lamb shank served with ratatouille vegetables and roasted garlic pomme puree.
• Crispy Pork belly served with caramelised sweet potato, braised Bok choy and roasted butternut & apple puree.
• Seared Salmon with Israeli style pearled couscous, crispy leeks and tenderstem broccoli.
• Roasted cauliflower steak with beetroot hummus, butternut and crispy spiced chickpeas.
• Wild Mushroom and Baby Spinach Risotto finished with a light drizzle of black truffle oil.• Please inform us of any special dietary requirements.

DESSERT BUFFET (Please choose four items)
• Tiramisu
• Creamy Cremora Tart
• Peppermint Crisp
• Key Lime pie
• Berry and Yoghurt Panna cotta
• Spiced carrot & pineapple cake with cream cheese icing
• New York style cheesecake
• Double Chocolate and pecan nut brownies
• Traditional Mini Milk tart
• Lemon Meringue
• Pecan Nut pie
• Malva Pudding and Custard

Bottomless Filter Coffee, Tea & Water Station

R595 per person (Please refer to the ‘Included’ tab to see what is included in the price per person)

Welcome Drink: Choice of Sangria or Sparkling Wine served with Mint-Lemon Ice Water (non-aloholic options available)

* 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

R595 per person (Please refer to the ‘Included’ tab to see what is included in the price per person)

* Venue: Use of the Distillery (with a minimum of 100 guests) OR the Barn (with a minimum of 50 guests). Please enquire about rates and venues for functions with 50 guests or less.
* Times: Use of preferred venue from 18h00 – 00h00. Venue available for decor setup from 16h00 (additional setup hours subject to   availability).
* Hostess and serving staff, basic setup, cutlery & crockery, wooden chairs, rectangular or round plastic tables covered with white or cream tablecloths and matching napkins, table runner of your choice, gifts table.
* Security and parking attendants.
* Professional DJ (for groups of 50 or more guests only)
* Fully licensed bar. Please ask for our wine list to order specific wines/sparkling wine.

ARRIVAL SNACKS: Enquire about available options and suggestions from our Chef
BONFIRE or KONKAS: R650 incl. standard amount of extra wood
GAS HEATERS: R50 per heater per hour
HOMEMADE CAKES: from R350 – R380 each (ask for a list of available cakes)
CAKEAGE FEE: R80 per cake or a dozen cupcakes
CORKAGE FEE: R60 per 750ml bottle of wine/champagne

ACCOMMODATION FOR UP TO 92 GUESTS: www.rosemaryhill.co.za/accommodation and www.thegreenhousecafe.co.za/accommodation

* Rosemary Hill is a CASH FREE ZONE. We accept CARD and ZAPPER payments at the bar.
* Please inform your guests to type in Rosemary Hill into their GPS or Map App to be directed to the Farm’s Main Gate.
* No self-catering allowed. All alcoholic and non-alcoholic beverages to be purchased from Rosemary Hill.
* 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
* Service charge discretionary.

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

ENQUIRE NOW

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