TEAMBUILDING

Leave the office and the stress behind for the day and join us on the farm for some fun activities aimed at improving team morale, opening lines of communication and enhancing employee’s engagement in the company. Time to reenergize!

Some examples of what we can offer: Rent Mountain bikes for Exploring the Farm – R220 pp | Acrobranch (www.acrobranch.co.za), Guided Horse Riding – R250 pp | Fire-based Interactive cooking experience (If you choose Deck Braai or Gourmet Braai) R75 pp, Leadership development and problem solving, Boot Camp, Fun and Games (Prices dependent on requirements)

 


“Communication – the human connection – is the key to personal and career success.” -Paul J Meyer

BUFFET MEAL R295 PP

Mains (Please choose three dishes)

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 cCurry (cooked to perfection in a thick Coconut Cream Sauce)

Above served with:

Starch (please choose two dishes)
Jasmine Rice
Rosemary and Garlic Potato Dauphinoise
Roasted Potato Wedges with Rosemary and Coarse Salt
Cous Cous and Quinoa (Israeli style Cous Cous cooked in Vegetable Stock, Fresh Herbs and Lemon Oil as well as Red Quinoa)
Sliced Sweet Potato (roasted with Lemon, Honey, Cinnamon and Brown Sugar)

Cold Salads & Warm Vegetables (Please choose three dishes)

Green Salad (Broccoli, Green Beans, Rocket, Toasted Almond Slivers and Honey & Mustard Herb Dressing)
Greek Salad (Organic Lettuce, Cucumber Ribbons, Cherry Tomatoes, Pickled Red Onions, Feta and Kalamata style Olives)
Red Salad (layers of Red Apple, Beetroot, Radishes, Red Onions and Seasonal Berries)
Pumpkin Pie OR Pumpkin Fritters (sweet and sticky, covered in Caramel Sauce)
Roasted Seasonal Vegetables (a selection of Vegetables from our organic gardens and greenhouses on the farm)
Creamy Spinach Bake (cooked in a Creamy Sauce with Black Pepper and Nutmeg)

Sweet Platter of the day.
Bottomless TRIBECA Coffee, Specialty Tea & Water station

PLATED MEAL R295 PP

Starter on the table:
Homemade Breads (Ciabatta, Sourdough and Rye Bread) served with Olive Oil, Balsamic Vinegar and your choice of one of our flavoured butters:
Wild Mushroom & Port
Maple Bacon and Chipotle
Soft Green Farm Herbs

Please choose one option from our selection below:
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 and Apple Puree.
• Beef Fillet on the bone served with Chimichurri Sauce, Baby Vegetables with roasted Garlic and Buttery New Potatoes.
• 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.

Buffet Dessert Table (Chef’s Choice)

Bottomless TRIBECA Coffee, Specialty Tea & Water station

GOURMET BRAAI R295 PP

• Ciabatta Braai Broodjies with Red Onions, Cheese and Cherry Tomato chutney.
• Slow Braised Smokey BBQ Pork Ribs.
• Spiced Chicken Wing Sosaties
• Matured and Beer marinated Rump Steaks
• Corn on the Cob with Atchar Butter
• Harvest Style Greek Salad served with Balsamic and Herb Vinaigrette
• Amarula Tiramisu
• Milk Tart Macarons
• Pumpkin Fritters with Cinnamon Ice Cream OR Chantilly Cream

Bottomless TRIBECA Coffee, Specialty Tea & Water station

FARMSTEAD PLATTER R180 PP

• Mini Pita Breads filled with Grilled Chicken, Tomato, Cucumber and Aioli
• Beef Kebabs marinated in Garlic, Olive Oil, Rosemary and cooked with our homemade Smokey BBQ Sauce
• Cocktail Cheese Grillers
• Potato Crisps
• Vegetable Spring Rolls
• Marinated Olives
• Avocado Hummus with a variety of Vegetable Crudités

GRAZING PLATTER R180 PP

• Mini Pita Breads filled with Lemon and Herb Roasted Butter Beans, Tomatoes, Cucumber and Vegan Aioli
• Spicy Cauliflower Pops served with our homemade vegan Smokey BBQ Sauce
• Sweet Potato Falafel Bites
• Potato Crisps
• Vegetable Spring Rolls
• Marinated Olives
• Avocado Hummus with a variety of Crudités

Bottomless TRIBECA Coffee, Specialty Tea & Water station

• Arrival tea and filter coffee with muffins.
• 2 x bottles of still water per person.
• Jugs of water throughout the day.
• Venue hire, hostess and serving staff.
• Tables, chairs, tablecloths, napkins, cutlery, crockery, glasses, decor (subject to availability and number of guests).

ENQUIRE NOW

CONTACT US

OFFICE:  012 show number

CELL:  083 show number

EMAIL: 

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