Choose a menu that suits your food style or have Joshua Brock tailor one to match your food preferences. We have your holiday catering covered, from classic catered ski chalet options to summer villa menus and much more.
Winter Menu Entrées
Some winter menu main course suggestions
king-prawns
Fried king prawns served on a glass noodle salad with crispy peanuts and mirin soy dressing.
black-truffle-risotto
Creamy black truffle risotto served with sautéed girolles, crispy pancetta and parmesan veouté.
galangal-soup
Cocunut and kaffir leaf galangal soup served with tofu coriander oil.
mulled-wine-salmon
Mulled wine infused cured salmon, cucumber ketchup and beetroot carpaccio.
scallops-and-pancetta
Just seared scallops, crispy pancetta, cauliflower puree and yuzu chive sauce.
Winter Main Courses
Some winter menu main course suggestions
rump-steak
Rump steak of beef slow cooked in the water bath and finished in the pan. Served with garlic mash potatoes, sautéed wild mushrooms and caramelised shallots.
pan-fried-cod
Pan fried back of cod served with quinoa and Mediterranean vegetable salad and a sauce vierge.
confit-de-canard
Confit duck served with roast and pickled cauliflower, sweet potato puree and a raspberry jus.
free-range-chicken-supreme
Classic chicken supreme wrapped in cured ham and served with fondant potatoes and Madeira sauce.
slow-cooked-lamb
Slow roasted shoulder of lamb served with crushed ratte potatoes, salsa verde and a Madeira reduction.
thai-red-curry
A classic Thai red curry with seafood served with fresh greens and Jasmine rice.
Winter Menu Deserts
Some winter menu desert suggestions
chocolate-fondant
A rich molten chocolate fondant served with white chocolate sauce and dehydrated raspberries.
lemon-and-berry-posset
A simple classic lemon posset served with mixed berries.
passion-fruit-and-mango-parfait
Passion fruit and mango parfait served with coconut shortbread and mango coulis.
sticky-date-pudding
A sticky boozy date pudding with caramalised figs and a toffee caramel sauce.
rhubarb-creme-brulee
Crème brulée with a rhubarb twist.
tarte-tatin
Classic French tarte tatin with a pecan and pistachio crust and served with vanilla ice cream.
Summer Entrées
Some summer starter suggestions
seafood-ceviche
Mixed seafood quick marinated in Yuzu, coriander and served with guacamole on Peruvian style sweet potato.
prosciutto-and-asparagus
Prosciutto served with compressed watermelon, fresh asparagus and a reduced balsamic dressing.
smoked-duck
Smoked magret of duck served rare with honey glazed figs, pickled cauliflower, crunchy baby spinach, sesame oil dressing.
vegetable-roulade
Roulade of marinated grilled vegetables and sun dried tomatoes with a goats cheese stuffing.
sesame-crusted-tuna
Fresh tuna with a sesame crust served with rocket salad, poached egg, crunchy green beans and black olive tapenade dressing.
sea-bass-escabeche
A just seared sea bass fillet marinated in white wine, olive oil brine and served with fresh salad leaves.
Summer Main Courses
Some summer main course suggestions
peppered-steak
Marinated peppered entrecote steak, fresh tarragon bearnaise sauce served with crunchy greens and healthy oven chips.
moroccan-style-lamb
Moroccan lamb tagine made to the chef’s recipe. Sweet slow braised tangy lamb shanks served with a couscous salad.
grilled-tuna-steak
Rare grilled tuna, grilled Mediterranean vegetables served with slow cooked tomatoes and a basil pistou dressing.
bbq-filet-of-dorade
Fresh dorade fillet cooked on the BBQ, served with salsa Verde and ratte potato salad.
free-range-chicken-breast
Slow cooked fresh chicken breast served with crispy skin, confit thigh, quinoa salade and a sauce vierge.
herb-crusted-lamb-cutlets
Herb crusted lamb cutlets served with cauliflower couscous and a cherry tomato salsa.
fresh-squid
Fresh charbroiled squid served with Sicilian caponata.
Summer Deserts
Some summer desert suggestions
fresh-raspberry-tart
Raspberry tarte served with almond cream, raspberry coulis and creme fraiche.
strawberry-parfait
Homemade strawberry parfait served on a bed of crushed meringue with dehydrated rasberries.
crepe-gateau
Gateau of crepes layered with lemon curd and served with a fresh berry salad.
saffron-poached-peaches
Saffron poached peaches with poppy seed shortbread and creme Anglaise.
provencal-olive-oil-cake
Classic Provençal olive oil cake with lavender and figs.
Vegetarian Entrées
Some vegetarian starter options...
falafel-balls
Home made falafel balls served with hummus, tabouli and pickled cauliflower
goats-cheese-salad
Goats cheese salad with baby leaves served with walnuts, beetroot and fig.
summer-vegetable-soup
A light summer vegetable soup served with homemade pesto and crispy croutons.
tomato-mozzarella-basil
A classic tri-color tomato, mozzarella and basil salad served with spring onions and a balsamic reduction.
roast-mediterranean-vegetables
Fresh roasted Mediterranean vegetables served with a sesame and honey dressing.
Vegetarian Main Courses
Some vegetarian main course suggestions
vegetarian-cassoulet
A vegeterian version of a French classic. Cassoulet with butter beans and haricot in a rich tomato sauce served with sutffed garlic mushrooms.
malaysian-laksa
Malaysian style laksa with Quorn, rice noodles and vegetables.
mediterranean-vegetable-lasagna
Lasagna of fresh grilled Mediterranean vegetables with olive Tapenade and goats cheese served with green salad.
veggie burger
Veggie burger of lentil, chickpea, kidney bean and beetroot served with fresh tomato salsa, lemon and thyme oven fries.
thai-style-coconut-red-curry
Vegetarian Thai style coconut red curry with tofu and crunchy vegetables served with Jasmine rice.
Vegetarian Deserts
Some vegetarian desert suggestions
frangipane-tart
Almond and plum frangipane tart served with orange infused creme fraiche
saffron-poached-peaches
Poached peaches in a saffron sirop on a coconut crumb served with cardamon cream
classic-chocolate-tiramisu
Classic chocolate tiramisu
fresh-strawberry-parfait
Fresh strawberry parfait served on a meringue stack with raspberry coulis
dark-chocolate-mouse
Rich, dark chocolate mouse served with praline and crumble