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Our Head Chef, and Martin Dickens, the hotel manager take enormous pride in the quality of our menus, which are written daily and use local produce wherever possible to ensure freshness and quality. Everything on our menu is homemade, from the bread rolls to the ice creams. |
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Sunday Lunch
At Hinton, we consider Sundays special, and
what could be better on a Sunday than a traditional roast dinner,
especially when you don’t have to worry about the washing up!
We serve a selection of freshly roasted meats, and a traditional roast
beef is always on the menu, all served with fresh vegetables and roast
potatoes.
After lunch during summer you can have a walk
around our grounds, or just sit on our garden terrace with a long
afternoon drink and relax with the Sunday papers.
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Our Sunday lunch prices are: |
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£9.95 |
for Main Course |
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£12.95 |
for Two Courses |
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£14.95 |
for Three Courses |
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Sample Sunday Lunch Menu: |
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Home Made Vegetable Soup
Smoked Salmon & Rocket Leaves
with a wasabi chive mayonnaise
Chicken, Bacon & Pistachio Terrine
with mango & ginger chutney
Layered Crab, Avocado & Tomato
with Antibes dressing |
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ooOoo
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Roast English Beef and Yorkshire pudding
Roast Leg of Lamb
Roast Pork
All served with traditional accompaniments
Mushroom & Stilton Crumble
with a herb crust |
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ooOoo
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Sticky Toffee Pudding
with butterscotch sauce
Fresh Berry Pavlova served
with amaretto Chantilly cream
Duo of Marshfield Ice Cream in a brandy snap basket
choose from, honeycomb, lemon meringue or coconut with rum & raisin
Warm Chocolate Brownie with clotted cream
Selection of Assorted Fine Cheeses
with quince jelly, grapes & biscuits |
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Sample Evening Menu: |
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Fresh Baked Flat Mushrooms
set on a red onion salsa salad
Tiger Bay Prawns Tempura
served with a sweet chilli dipping sauce
Fresh Beef Carpaccio
with Oregano, fresh Parmigiano Regiano shavings and
Extra Virgin Olive Oil
Roast Duck Breast
set on sweet pepper and potato rosti, served with a
chilli dressing |
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ooOoo
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Balmoral Raised Beef Fillet
with a parsnip & potato mash, pan fried cabbage
& pan jus
Pan Roasted Venison
with green beans & sweet potato mash
Salmon Supreme
served with pasta, fennel & a creamy herb sauce
Sautéed Loin of Venison
marinated in Red Wine, with Juniper Berries and Bay
Leaves
Served with a caramelized orange sauce
Roasted Pepper Capricorn Goats Cheese Tartlet
served with a rich tomato and basil sauce |
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ooOoo
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Home-made Iced Citrus
Parfait
served on a pool of pink peppercorn syrup
Warm Individual French Pear and Apple Tartlet
served with Hinton Grange Ameretto Ice Cream |
Wherever possible we buy local produce to ensure the best
and freshest meat and vegetables. |
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