Birdie 1 and Birdie 2
This large venue can seat 180 delegates cinema style and 90 delegates schoolroom style. It is divisible into two separate venues known as Birdie 1 and Birdie 2. When divided, each of these smaller venues seats 60 delegates cinema and 40 delegates schoolroom-style.
 
Albatross Room
A split-level venue, it has great views over the valley, sea and golf course. It accommodates 100 people cinema- and 40 schoolroom-style. Catering is provided in the adjoining Annie’s Bar, with private balcony and outdoor smoking facilities.
 
Annie’s Bar
Annie's Bar has a comfortable capacity of 60 guests and is mostly used as a smaller cocktail party venue. However, the sliding doors can be opened onto a private balcony area, which enables the venue to accommodate up to 200 people, with an outside smoking area.
 
Eagle Room
The venue is able to seat 80 delegates cinema- and 60 delegates schoolroom- style.
 
Fairways Lounge
A multi-purpose, spacious venue, it is flexible enough to host most large functions of up to 150 people. The view is dazzling, sweeping over the Nahoon Valley and beach, right up along the coast. The atmosphere depends on the occasion, and is suited to anything from black tie to casual.
 
Garden Conference Centre
The two adjoining venues are tucked away in a grove of trees and are separate from the main club, but still within easy walking distance. They are ideal for private functions, as well as conferences. For conferences, the larger venue can seat 28 people in schoolroom- and 50 in cinema- style, while the smaller venue seats 20.  It is perfect for functions and accommodates up to 60 people for a formal dinner and 80 for a cocktail party
 
The Executive Suite
A warm, wood-panelled bar, ideal for small meetings in an informal atmosphere. Sliding doors opening onto an open balcony with fantastic course views.
 
Banqueting
While ELGC is justifiably proud of its venue, the catering compliments it. The offer is superb, both in its quality and value for money. There are extensive menus. However, clients are encouraged to consult the professional staff to design menus that fit their exact requirements.