Why don’t you take your vows or stage your event at the Red Tin Roof, an oasis in the heart of the Swartland with a quirky attitude, an eclectic façade and a warm heart?
If you are looking for a venue with a mix between old Cape splendour, modern simplicity and a splash of eccentricity, this is the place to get married or have your happening.
Picture-perfect Riebeek Kasteel and imposing Kasteelberg form the perfect backdrop for the celebration of the love of two people or for any event.
We have the ideal venue for smaller and more intimate weddings, parties, dinners and formal and informal receptions.
We are just an hour’s drive from Cape Town and in the village itself is a host of restaurants, drinking holes, coffee shops, art galleries, wine estates and shops, breweries and Bohemian shops.
We can host weddings and events for up to 60 people while we can accommodate ten people in five en-suite and air-conditioned bedrooms. The guesthouse has its own private lounge. We furthermore have a wedding pagoda – overlooked by a fountain and wooden deck – an outdoor and indoor restaurant, two bars, a lush garden and a pool.
You can rent the whole of Red Tin Roof with all its facilities and staff for just R20,000 for your wedding or event.
The bride and her bridesmaids can literally walk out of the guesthouse onto a red carpet where her groom awaits her at the pagoda. We can arrange for the bride to have her hair and make-up done by professionals in the guesthouse.
We will furthermore assist you with a photographer, flowers, a marriage officer, a musician, a wedding cake and whatever else you need. And if you want to use our Indian tuk-tuk as your wedding limo, you are most welcome!
We have in our short lifespan become known for our food. We call our kitchen “Jou ma se kombuis…” and our style of food can best be described as Swartland bistro. Our produce is locally sourced and we use free-range eggs and meat where possible.
Unlike other venues we don’t have set menus that you must “tick off”. We prefer that you contact us and tell us what you want and what your budget is and we will design a food-package for you.
A three-course meal will start at around R225 per head.
We have become famous for our Swartland platters that we have up to now served as a starter at all our weddings. It is served on big wooden platters that are shared by six to eight people. On these platters are smoked snoek cakes, bobotie samoosas, pork sosaties, skilpaadjies (no, not baby tortoises but a Swartland delicacy that consists of chopped lamb’s liver and herbs that our rolled in netvet and barbequed on the fire), flat-bread and home-made chutneys and chilli-jam. We can adapt the platters according to your requirement and add more fish or vegetarian dishes.
We can serve you an array of main courses and we will discuss this with you. Here is however a firm favourite: A choice between slow-cooked shoulder of lamb and spiced Kingklip kebabs. The lamb is cooked in red wine and rosemary for about 8 hours and is served with a Shiraz sauce. The Kingklip is marinated in an array of exotic spices for 24 hours. We serve both dishes with baby potatoes in a lemon and chive vinaigrette and Turkish aubergines that are baked in the oven with a rich tomato sauce, olive oil, herbs and feta cheese. Both the lamb and the Kingklip have Turkish/Middle Eastern undertones, but the produce is all locally sourced. The olive oil is thick and green, the tomatoes plump and red and the lamb comes from a farm butcher 5 kilometres outside of Riebeek Kasteel.
In summer we serve the aubergine dish and potatoes at room temperature. In winter we might replace the potato salad with vinaigrette with a potato dauphinoise. And if you don’t like the idea of Kingklip kebabs, we can offer you seared tuna steaks with a ginger-chilli-soya sauce with wasabi mash.
Or what about a bouillabaisse - French stew with saffron, fennel, tomatoes, prawns, mussels, calamari and line-fish? Or maybe in winter you want to settle for an authentic tomato bredie (we cook it from Leipoldt’s recipe).
In summer we can offer you an array of cold deserts like Tiramisu, crème caramel, peppermint crisp tart, milk tart and a range of fruit sorbets. Ever had mango and tequila sorbet? Or a gin and tonic sorbet?
In winter you would probably want something like a baked malva pudding or a chocolate fondant (made from 85 per cent Lindt).
You can end your wedding lunch or dinner with a cheese and fruit platter. We source of cheeses from Kimili farm in Tulbagh. Their cheeses are world class and in fact include a world champion Pepato cheese!
Inspiration for the Red Tin Roof has been derived from our vast travel experiences and this coupled with an eclectic splash of French country style has created the perfect canvas for your biggest day. The venue is ideal for ceremonies, receptions and events. Whether it is a wedding for two, a celebration with family and friends or a more formal dinner event , we will take care of your every request and need.