Anusia Cafe in Tring formerly know as The Green House, is a place of culinary delights.
Mykey and I were greeted by the chap who owns the place and seated in a little alcove not far from a fire place. It was quite, private and intimate. A lady joined us presently and recommended us some of her favourite wine. How could we refuse? We had a glass of the house bottle each. An organic red which was full bodied and had a subtle hint of berries. I’m not sure I’ve ever had better tasting wine.
The starter was with us very quickly. It was soup of the day: A creamy beetroot and parsnip soup with home made whole meal bread. Every mouthful was heaven. I’ve had borscht before, but this was like the executive version.
We had a little wait for our main course, but this was well received. The starter had been quite large so it needed time to digest, or as my Dad used to say, “allow my stomach to make room for more.”
For the main we ordered the Black Bean Chilli: A winter warming traditional chilli poured over a coriander polenta cake, topped with sweet potato crisps and served with locally sourced organic salad, chipotle dressing, sour cream and guacamole. Mykey had never had polenta cake before so it was an absolute pleasure for him, especially in this dish. It was spicy and it was sweet. It was crunchy and it was smooth. A dish so full of flavour that there was not one tiny scrap left on either of our plates.
I’m not really sure how, but we managed to convince ourselves we had enough space for dessert. I’d had their cheesecake before and there was no way I was missing out on any raw desserts made by whatever genius works in the kitchen. (I want to meet them one day and get tips!) So here it is: David’s Apple Pie with sultana and cinnamon, served with vanilla cashew ice kream.
The whole three course meal including two rather exquisite glasses of wine was £63. Now this is expensive, but considering Anusia Cafe is only open once a month in the evening (it’s open in the day time normally) and the food is better than anything that I could ever cook, I’ll let them off. 10/10.