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.
Fried king prawns served on a glass noodle salad with crispy peanuts and mirin soy dressing.
Creamy black truffle risotto served with sautéed girolles, crispy pancetta and parmesan veouté.
Cocunut and kaffir leaf galangal soup served with tofu coriander oil.
Mulled wine infused cured salmon, cucumber ketchup and beetroot carpaccio.
Just seared scallops, crispy pancetta, cauliflower puree and yuzu chive sauce.
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 back of cod served with quinoa and Mediterranean vegetable salad and a sauce vierge.
Confit duck served with roast and pickled cauliflower, sweet potato puree and a raspberry jus.
Classic chicken supreme wrapped in cured ham and served with fondant potatoes and Madeira sauce.
Slow roasted shoulder of lamb served with crushed ratte potatoes, salsa verde and a Madeira reduction.
A classic Thai red curry with seafood served with fresh greens and Jasmine rice.
A rich molten chocolate fondant served with white chocolate sauce and dehydrated raspberries.
A simple classic lemon posset served with mixed berries.
Passion fruit and mango parfait served with coconut shortbread and mango coulis.
A sticky boozy date pudding with caramalised figs and a toffee caramel sauce.
Crème brulée with a rhubarb twist.
Classic French tarte tatin with a pecan and pistachio crust and served with vanilla ice cream.
Mixed seafood quick marinated in Yuzu, coriander and served with guacamole on Peruvian style sweet potato.
Prosciutto served with compressed watermelon, fresh asparagus and a reduced balsamic dressing.
Smoked magret of duck served rare with honey glazed figs, pickled cauliflower, crunchy baby spinach, sesame oil dressing.
Roulade of marinated grilled vegetables and sun dried tomatoes with a goats cheese stuffing.
Fresh tuna with a sesame crust served with rocket salad, poached egg, crunchy green beans and black olive tapenade dressing.
A just seared sea bass fillet marinated in white wine, olive oil brine and served with fresh salad leaves.
Marinated peppered entrecote steak, fresh tarragon bearnaise sauce served with crunchy greens and healthy oven chips.
Moroccan lamb tagine made to the chef’s recipe. Sweet slow braised tangy lamb shanks served with a couscous salad.
Rare grilled tuna, grilled Mediterranean vegetables served with slow cooked tomatoes and a basil pistou dressing.
Fresh dorade fillet cooked on the BBQ, served with salsa Verde and ratte potato salad.
Slow cooked fresh chicken breast served with crispy skin, confit thigh, quinoa salade and a sauce vierge.
Herb crusted lamb cutlets served with cauliflower couscous and a cherry tomato salsa.
Fresh charbroiled squid served with Sicilian caponata.
Raspberry tarte served with almond cream, raspberry coulis and creme fraiche.
Homemade strawberry parfait served on a bed of crushed meringue with dehydrated rasberries.
Gateau of crepes layered with lemon curd and served with a fresh berry salad.
Saffron poached peaches with poppy seed shortbread and creme Anglaise.
Classic Provençal olive oil cake with lavender and figs.
Home made falafel balls served with hummus, tabouli and pickled cauliflower
Goats cheese salad with baby leaves served with walnuts, beetroot and fig.
A light summer vegetable soup served with homemade pesto and crispy croutons.
A classic tri-color tomato, mozzarella and basil salad served with spring onions and a balsamic reduction.
Fresh roasted Mediterranean vegetables served with a sesame and honey dressing.
A vegeterian version of a French classic. Cassoulet with butter beans and haricot in a rich tomato sauce served with sutffed garlic mushrooms.
Malaysian style laksa with Quorn, rice noodles and vegetables.
Lasagna of fresh grilled Mediterranean vegetables with olive Tapenade and goats cheese served with green salad.
Veggie burger of lentil, chickpea, kidney bean and beetroot served with fresh tomato salsa, lemon and thyme oven fries.
Vegetarian Thai style coconut red curry with tofu and crunchy vegetables served with Jasmine rice.
Almond and plum frangipane tart served with orange infused creme fraiche
Poached peaches in a saffron sirop on a coconut crumb served with cardamon cream
Classic chocolate tiramisu
Fresh strawberry parfait served on a meringue stack with raspberry coulis
Rich, dark chocolate mouse served with praline and crumble