An assorted blend of methods and a whole lot of madness - this is how Head Chef Vicky Ratnani describes the new Technique Colour Menu at Aurus. Attention to detail and the chef’s  love affair with colour can be seen in the grilled free range chicken breast spiked with rosemary and citrus and the greek feta and cherry tomato salad.  “The visual appeal on the plate has to be overwhelming: that is the ultimate deciding factor for me on a successful preparation,” says Vicky. The new dessert selection includes New York Cheesecake and Crème Brule, but we’re still partial to the old favourite, Chocolate Fondant. The prices of dishes on this menu range from Rs 400 to a steep Rs 1,395 for the New Zealand Lamb Shanks which are braised for six hours and cooked with Marrakesh spices. 

Given that the excitement at this Juhu beach bar has begun to ebb — Fridays here are no longer what they used to be — this burst of taste and colour could pull in the lost crowd. And with Captain Vicky at the helm, looks like it’s full speed ahead for Aurus.

Getting there: Nichani House, Juhu Tara Road, next to Vie Lounge. Call 67106667.

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