EVENT NAME: FLEETWOOD MAC SHOW WITH DEBBI LONMON AND BIANCA BLANC + SIMONE GOVENDER

DATE: Sunday, 1 November 2026

TIME: Doors open at 12:00pm – Show starts at 1pm

BOOKINGS ESSENTIAL!

TICKETS:

GENERAL ONLINE + DOOR TICKETS: R200

PLEASE NOTE: Events sell out at short notice – we are unable to accommodate door ticket sales for a sold-out event. Secure your tickets by purchasing them online to avoid disappointment

ONLINE BOOKING: https://thetroyeville.co.za/events/fleetwood-simone-26/

ENQUIRIES:

EMAIL: events@thetroyeville.co.za

WHATSAPP/CALL: 079 612 0125

ABOUT THE VENUE:

FOOD + DRINKS – A full bar and food menu from The Troyeville will be on offer before and during the show.

PARKING – The Troyeville Hotel maintains security personnel stationed at both its front and back entrances. For your convenience, we recommend parking on Wilhelmina Street, located at the rear of the hotel. Front entrance is perfect for Uber / Bolt / taxi drop-offs and pickups.

ROOFTOP ACCESS – We have both stair and elevator access to the rooftop.

ROOFTOP VENUE – While we take pride in offering some of the most stunning Jozi skyline views, please note that our venue is outdoors. As the sun sets and temperatures may drop, we advise you to bring along something warm to ensure your comfort throughout and after the event.

TERMS & CONDITIONS – Ts & Cs Apply. Booking is essential. Alcohol will not be served to any guests under the age of 18 – drink responsibly. Venue is a drug free zone. All videographers, photographers, and content creators must get prior approval from The Troyeville Hotel before shooting at the venue.

Bookings are officially open for Restaurant Week at Vergenoegd Löw 

Join us in the historic Homestead for our Farm Tea Experience, a multi-course celebration of Cape flavours, stories and hospitality. Savour a progression of sweet and savoury dishes accompanied by fynbos infusions, a curated tea service and Cap Classique.

Restaurant Week runs from 25 September to 1 November.

Bookings via Restaurant Week.

A Taste of Cape Town | 4 Courses : R445.00 | Dinner only

For Restaurant Week, savour A Taste of Cape Town — a four-course journey through the Coast, Cape, Winelands and our culinary heritage.

Four courses. One delicious taste of Cape Town.

R200 per person pre-payment required to secure your booking.

THE COAST
Smoked Snoek Pâté
Homemade apricot chutney • pickled cucumber • chef’s bread
THE CAPE — Choose one
Bobotie Fritter
Dhania & date chutney • sun-dried tomato & onion crisp • micro salad
OR
Spinach & Chickpea Chilli Fritter (V)
Dhania & date chutney • sun-dried tomato & onion crisp • micro salad

THE WINELANDS — Choose one
Peppered Kudu Loin
Cape Ruby Port reduction • Rooibos-poached pear • green beans • herbed potato purée • Karoo herbs
OR
Crispy Potato & Leek Terrine (V)
Wild mushroom fricassee • pickled grapes • Rooibos-poached golden beets • candied walnuts • Cape herb oil

THE HERITAGE
Milk Tart Parfait
Meebos sablé • cinnamon • vanilla crème • Cape citrus

Bookings via Restaurant Week.

2-Course Wagyu Burger Experience - R295.00

For Restaurant Week, enjoy the Wagyu Burger & Dessert Experience for R295.00, featuring a juicy Wagyu beef burger on a sesame brioche bun with golden fries, followed by your choice of a refreshing trio of sorbet or creamy homemade ice cream.

MAIN
Wagyu Beef Burger
Juicy Wagyu beef burger • sesame brioche bun • golden fries
DESSERT
Choose one
Trio of Sorbet
A refreshing trio of today’s sorbet flavours
Please ask your waitron about the flavours of the day.
Or
Homemade Ice Cream
Your choice of Vanilla Bean, Chocolate or Honeycomb

MAKE IT A BEER PAIRING
Add a 500ml Jack Black draught for R50 per person.

Set beneath the magnificent oak trees of Erinvale Estate Hotel & Spa, Oak Terrace brings relaxed Winelands dining to life in one of Somerset West’s most inviting settings.

For Restaurant Week, enjoy the exclusive Winelands Wagyu Burger & Dessert for just R295.00, featuring a juicy Wagyu beef burger on a sesame brioche bun with golden fries, followed by your choice of a refreshing trio of sorbet or creamy homemade ice cream.

MAIN
Wagyu Beef Burger
Juicy Wagyu beef burger • sesame brioche bun • golden fries

DESSERT: Choose one
Trio of Sorbet
A refreshing trio of today’s sorbet flavours
Please ask your waitron about the flavours of the day.
Or
Homemade Ice Cream
Your choice of Vanilla Bean, Chocolate or Honeycomb

Cicchetti-Style Three-Course Experience | R545

Enjoy a Cicchetti-style three-course experience at Baccō for R545 per person, featuring a playful selection of Italian-inspired and contemporary dishes.

Available for lunch only.

STARTERS: Choice of:
Tomato Tartare (V)
Whipped goat’s cheese • boozy basil consommé • rye crisps
OR
Tom Yum Crab Mille Feuille
Spicy coconut cream • pineapple salsa • coriander powder
OR
Steak Frites Risotto
Medium-rare fillet • shoestring fries • Café de Paris butter

MAINS: Choice of:
White Asparagus & Duck Egg (V)
Nasturtium hollandaise • sourdough soldiers
Add home-smoked salmon – R100 extra
OR
Braai Boerie Raviolo
Smoked tomato smoor • chakalaka • Parmesan • pap chips
OR
Chicken & Waffles
Gorgonzola cream • burnt pear & walnut salad • chipotle maple

DESSERTS: Choice of:
The Coffee Bean
Boozy soaked savoiardi biscuits • mascarpone cream • espresso ice cream
OR
The Pistachio
Pistachio mousse • pistachio & kataifi pastry filling • chocolate shell

Winelands Three-Course Experience & Cap Classique | R575

ON ARRIVAL
Hazendal Blanc de Blanc Cap Classique

CANAPÉS
Mushroom Parfait (V)
Toasted brioche • marinated shiitake • pickled shimeji
Caprese Tartlet (V)
Fynbos-marinated tomato • bocconcini • basil

STARTER
French Gnocchi (V)
Garden peas • steamed asparagus • crispy onion • wild garlic & leek velouté
MAIN
Roasted Lamb Saddle (GF)
Baby marrow & parsley purée • parsnip pavé • spinach • apricot & wood sorrel lamb jus

DESSERT
Vanilla Custard (V | N)
Hibiscus-poached pear • strawberry • salted almond

Award-Winning Three-Course Experience | R445

Experience Tempo Luxury Restaurant’s contemporary take on South African cuisine during Restaurant Week South Africa 2026.

For Restaurant Week, enjoy a specially curated three-course African-inspired menu for R445 per person, available for lunch and dinner.

STARTERS
Smoked Chicken Hearts • Corn • Chakalaka Relish
Charcoal-smoked chicken hearts • sweetcorn purée • spicy chakalaka relish • crispy maize • coriander oil
OR
Prawn • Coconut • Curry Leaf • Mango
Butter-poached prawns • coconut curry sauce • green mango • curry leaf oil • crispy rice
OR
Cauliflower • Macadamia • Cape Malay Spice (V)
Charred cauliflower • macadamia cream • Cape Malay spice • golden raisin chutney • crispy chickpeas
MAINS
Braised Beef Short Rib • Samp • Umami Gravy
12-hour braised beef short rib • creamy Parmesan samp • roasted garlic • crispy onions • concentrated beef gravy
OR
Chicken • Mzansi BBQ • Sweet Potato
Charcoal-grilled chicken supreme • sticky Mzansi BBQ glaze • sweet potato purée • charred corn • smoked chicken jus
OR
Butter Bean & Mushroom • Truffle • Parmesan (V)
Crispy butter beans • roasted mushrooms • Parmesan cream • truffle oil • crispy leeks • herb salad
DESSERTS
Amarula • Chocolate • Macadamia
Dark chocolate crémeux • Amarula caramel • macadamia praline • chocolate soil • vanilla ice cream
OR
Malva Pudding • Passion Fruit • Vanilla
Warm mini malva pudding • passion fruit curd • vanilla crème anglaise • salted caramel • vanilla ice cream
OR
Rooibos • Peach • White Chocolate
Rooibos-poached peach • white chocolate mousse • rooibos crumble • peach gel • vanilla ice cream

A Taste of Italy at Morii | R495

Enjoy a specially curated three-course dining experience for R495 per person, inspired by the flavours and spirit of Italy.

Available for dinner only.

STARTERS

Choice of:
Szechuan Beef Tataki
Yuzu vinaigrette • shaved Grana Padano • baby pak choi
OR
Patagonian Squid
Caponata • miso bagna cauda • toasted onions • tomato fondue
OR
Charred Globe Artichokes
Ponzu • green grape salsa • almonds

MAINS
Choice of:
Braised Osso Bucco
Smoked polenta • burnt mandarin salsa verde • candied lemon rinds
OR
Sustainably Caught Line Fish
Potato noodles • Nanz buke mussels • tamarind & coconut velouté
OR
Smoked Gem Squash Risotto
Toasted pine nuts • red onion • gochujang-grilled courgettes

DESSERT
Choice of:
Lemon Crémeux
Phyllo cannoli • basil mousse • Limoncello granita • olive oil sponge • strawberry, basil & cucumber salsa
OR
Affogato Chocolate Chiffon Cake
Chocolate ganache • cardamom cream • balsamic dulce de leche gelato • coffee sphere • crystallised chocolate

Bloom: 4-Course South African Tasting Experience | R695

Experience Bloom through a four-course South African tasting experience, celebrating local ingredients, distinctive flavours and contemporary culinary expression.

Available for dinner only.

FIRST COURSE
Fermenting the Seed (V)
Askoek • amasi butter • nasturtium pesto

SECOND COURSE
Fat Root (V | GF)
Salt-baked beetroot • Elgin apple • thyme • fennel

THIRD COURSE
Fed With the Harvest (GF)
Duck & plum • charred shallot • tamarind jus

FOURTH COURSE
Forbidden Fruit (V)
PB & J • sourdough ice cream