Villa 69 at Juhu Circle, has always intrigued me, but somehow I have never stepped in. The new menu beckoned me and I finally experienced the place. Chef Dev Singh Negi has launched a new South East Asian & Mediterranean menu, incorporating seasonal flavours. That was reason enough for me to pay a visit.
The pristine white plush interiors of the Cafe appealed to me at first sight. The place spread lavishly over several thousand sq ft. is a treat for the eyes. The fine dining area with a dance floor is chic and sophisticated. There is also an outdoor seating area. It is obviously a popular place with the younger crowd.
With a wide variety of options to choose from and indulge, Villa 69 promises to treat your taste buds with fascinating flavours. The new menu was fairly exhaustive with soups, starters, salads, pizza, pastas, main course and desserts. And plenty of vegetarian options. The drinks menu was an exercise in choices, but we decided to skip it altogether.
Our sea food laksa soup was eclectic. The coconut milk was subtle, compared to several places where it overpowers the flavours of the sea food and other spices. The hallmark of a good chef, I thought immediately. Generous amount of sea food laced the soup replete with spices et al. Heart- warming and flavourful. We had got on to a good start.
Harissa fish with hummus came next. I am not a great fan of basa fish so thought I will not enjoy it, but was wrong. The chef had astutely pepped up the otherwise bland fish with spices and flavourings. The onion rings offered the right amount of crunch. It ignited our taste buds and we looked forward to our main course.
Chef Dev Singh Negi, I noticed, uses herbs like Tahina in several dishes. He has been inspired by global cuisines and has amalgamated several dishes in his new menu. Balinese dishes like Ayam Pelalah, a Balinese BBQ chicken, Aubergine Pate, Tahina Chicken Skewers, Cottage Cheese Piccata, were other items on the menu as starters. The presentation of all dishes was like poetry on plate. Chef Negi definitely has an eye for details.
The Mushroom Pepper chicken in the main course was delectable and sumptuous. A value for money meal with a chicken breast, veggies on a bed of mashed potatoes and an interesting sauce. The Pan Fried noodles in a light soya sauce, that I sampled were equally a treat. Lots of chicken pieces and a fair amount of veggies too. The noodles were just meant for my taste buds. No MSG or artificial flavours. Perfect.
We rounded off a wonderful meal with a jar dessert – a choco molten cake. Gooey and rich, it transported us to heaven. There was a red velvet one too which we skipped.
The service is attentive and prompt, the ambience relaxing with foot-tapping music and Chef Negi’s menu, the raison d’etre to visit Villa 69. I am so glad I did. It was definitely an unforgettable dining experience. No run- of- the- mill stuff here.