Hospitality Experiences 2019

A variety of hospitality packages at varying prices are available from the following companies. Please contact these companies directly to ascertain availability and place reservations.

Please check if the hospitality package includes the entrance ticket! If this is not included you will need to purchase this separately to enter the racecourse.

For all general hospitality enquiries please contact Event World on 031 309 5522.

Grandstand Building – Second Floor

CompanyNameContact No.

Jacqueline Yanko
082 884 5105
ONE STOP HOSPITALITYCharlene / Chris031 303 1444 076 378 6282
Ward Events
32 seater suite
Dave Ward 082 492 1995

Marquee Village – Infield

CompanySite NoNameContact info
Afrotainment Marquee F6Hlo 079 873 8291 - During office hours
Beluga HospitalityDCGrant Wilson082 466 4122
Chaise LoungeDD1Mizana 011 205 0123 / 011 805 1174
072 311 7229
EQUUS Winning Post WPMelody 021 461 5354

Jerome Naidoo
083 231 8416
082 497 9996
La Galleria Luxe HospitalityHMuzi Mathe063 419 8980
Magic PanF3Office
031 332 1218
Soweto VIP MarqueeF4Tebogo073 227 4788
The Opulent ExperienceDLisa Modisane826874732

Infield – South of DLI Avenue

CompanyNameContact No.
BOOMTOWN presented by HEINEKENDavid Airey083 564 9400
PEGASUS LOUNGERussell Scott                   082 804 3353
THE GLENLIVET JAZZTOWN                         David Airey083 564 9400

A Monumental Feast

Catering for the massive crowd that celebrates at Greyville Racecourse in Durban on Vodacom Durban July Day is an operation of monumental proportions for Gold Circle and for the many private catering organisations in the city who help to feed the hungry and thirsty patrons who occupy the formal restaurants and those who enjoy the day in picnic sites and the massive marquee village on the golf course.
With no race meeting in the week leading up to Vodacom Durban July day, some of the preparation will be started earlier in the week, but the real operation moves into gear on the Friday before the raceday when the staff will be working well into the night.

Then it is a short break to replenish their energy and enthusiasm and its back to work in the early hours of Saturday morning when it all shifts into overdrive. The work tempo increases at this stage when the bulk of the food preparation takes place and by the time racegoers start arriving at the course the scene is very much set for another bumper feast to compliment the exciting racing on the day.

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