Hillfield
Sunday Feast
Sample menu, but always subject to changes using the best ingredients of the season
At your table
Soup of the day
Selection of bread from our bakery, white cobb rolls, garden rosemary focaccia, Pennyhill Park sourdough
Garden herb whipped salted butter
Starter
Begin your feast with our selection of buffet dishes
created with locally sourced and seasonal ingredients
Hillfield seasonal salad bar:
Little gem lettuce
Bitter leaves
Pea shoots and watercress
Isle of Wight marinated tomatoes
Rainbow & breakfast radishes
Pea, bean & mint salad
Ancient grains bowl
Boiled eggs
Toasted herb croutons
Old Winchester shavings
Laverstoke park buffalo bocconcini
Cucumber and fennel slaw
Pickled red onion
Kitchen garden herb houmous
Salad dressing station:
Caesar dressing
Elderflower vinaigrette
Pennyhill Park honey and mustard vinaigrette
Seasonal British seafood selection:
Whole baked ChalkStream trout
Whipped cod roe
Dressed Cornish crab
Maldon Rock oysters
Lemon, shallot vinegar, tabasco
British butchers’ selection:
Pennyhill Park honey roasted Hill House Farm ham
Hill House Farm pork, sage and apple sausage roll
Chef’s pies of the moment
Tempus charcuterie selection
Pickles
Piccalilli
HMP brown sauce
Caramelised red onion chutney
Mains
Served family style, with duck fat roast potatoes, carrot, roasted shallot
BBQ hispi cabbage, cauliflower cheese, Yorkshire pudding and gravy
Duo of Roast beef - Barracks Farm sirloin of beef, slow roast short rib
Roast Pork – Hill House Farm roast porchetta
Roast Cotswold White chicken – roasted breast and thigh
Tempted by it all? A combination of each of our three roast meats - roast beef- roast lamb – roast chicken.
Roasted sea bream, brown chicken, caper and lemon sauce
Hillfield plant-based Wellington
Desserts
Indulge yourself in our handcrafted seasonal desserts from the buffet,
freshly created by our Pastry chefs
Sticky toffee pudding
Vanilla custard
Lemon meringue tart
Seasonal Pavlova
Seasonal macaroon
Rhubarb brûlée
Caramelised hazelnut chocolate delice
Interact with our chefs with our live station
Crepe suzette with orange sauce
Sunday Sundae
Create a bespoke ice cream sundae – enjoy our signature Pennyhill Park honey and vanilla soft scoop,
layered with your own combination of sauces, toppings and treats
Or chose from
Strawberry sorbet
Milk chocolate
Pennhyill Park garden Mint
To top it off
Whipped Cream
Popping candy
White chocolate blossoms
Chocolate Flakes
Honeycomb
Strawberries
Raspberries
Blueberries
Chocolate sauce
Caramel Sauce
Raspberry sauce
After lunch brew
Served with petit fours
Seasonal fruit pate de fruits
Salted caramel bon bons