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
|THE SILVER RING||Tanya Cowan|
|082 884 5105
|ONE STOP HOSPITALITY||Charlene / Chris||031 303 1444 076 378 6282
32 seater suite
|Dave Ward||082 492 1995
Marquee Village – Infield
|Company||Site No||Name||Contact info|
|Afrotainment Marquee||F6||Hlo||079 873 8291 - During office hours
|Beluga Hospitality||DC||Grant Wilson||082 466 4122
|Bokone Bophirima VIP Marquee||F8||Basimane Motsoagae||061 513 5911
|Chaise Lounge||DD1||Mizana||011 205 0123 / 011 805 1174
072 311 7229
|Champagne Life Marquee & Deck||A||Tara||084 440 0841- During Office Hours
|EQUUS Winning Post||WP||Melody||021 461 5354
|083 231 8416
082 497 9996
|La Galleria Luxe Hospitality||H||Muzi Mathe||063 419 8980
|031 332 1218
083 301 3594
|Memento’s Lifestyle||F7||Memento Skhosana||084 782 2421
|Soweto VIP Marquee||F4||Tebogo||073 227 4788|
|The Opulent Experience||D||Lisa Modisane||826874732
Infield – South of DLI Avenue
|Amstel BOOMTOWN||David Airey||083 564 9400
|PEGASUS LOUNGE||Russell Scott||082 804 3353
|THE GLENLIVET JAZZTOWN||David Airey||083 564 9400
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.