The purée and sauces drown out the star of the show- the strip loin –
Maybe change the quantity of the sauces – and maybe on both sides of meat so eye is drawn to the wonderful strip you’re about to enjoy
The placement of the potato crisp seems an afterthought as it looks disconnected from the rest of plate.
I’d move it closer to the meat
Leading_Rub_9392 on
Curious what you’re charging for this plate.
JamandaLove69 on
That sauce and purée look terrible. So much effort I can tell went into this, but Crikey!
I would start with the jus and herb oil(?) then the purée, don’t spread it though, maybe pipe into a circle, then add the rest similar to your current plate.
jmac1066 on
Bruh I thought this was a slim jim with ketchup & mustard (probably still really tasty though)
TwopintsyaPrick on
I’m a fan of you, always will be, but I think this one needs taking back a bit, play on colours just doesn’t work IMO, that gorgeous loineyboi needs showcasing my dude 🤙🤙
Just_Tamy on
I would like to see another perspective of this plate. I feel like being taken from the top flattens everything and makes it uninteresting.
I want to know if there is a reason behind flattening the puree when you already have two liquid components acting as flat mirrors in the plate. Also don’t particularly like that the beef tallow and the tuile are on their own so far away, feels like they’re just there to fill space.
samuelgato on
There’s more puree than meat here
boldpaperglasses on
This is one of my favorites. The subterfuge of those classy components is 👩🏻🍳💋
boldpaperglasses on
If you put this in front of me I would be delighted. It’s the classic ketchup, mustard, relish, hotdog colors. This is playful, and reminds me of pop art.
9 Comments
The purée and sauces drown out the star of the show- the strip loin –
Maybe change the quantity of the sauces – and maybe on both sides of meat so eye is drawn to the wonderful strip you’re about to enjoy
The placement of the potato crisp seems an afterthought as it looks disconnected from the rest of plate.
I’d move it closer to the meat
Curious what you’re charging for this plate.
That sauce and purée look terrible. So much effort I can tell went into this, but Crikey!
I would start with the jus and herb oil(?) then the purée, don’t spread it though, maybe pipe into a circle, then add the rest similar to your current plate.
Bruh I thought this was a slim jim with ketchup & mustard (probably still really tasty though)
I’m a fan of you, always will be, but I think this one needs taking back a bit, play on colours just doesn’t work IMO, that gorgeous loineyboi needs showcasing my dude 🤙🤙
I would like to see another perspective of this plate. I feel like being taken from the top flattens everything and makes it uninteresting.
I want to know if there is a reason behind flattening the puree when you already have two liquid components acting as flat mirrors in the plate. Also don’t particularly like that the beef tallow and the tuile are on their own so far away, feels like they’re just there to fill space.
There’s more puree than meat here
This is one of my favorites. The subterfuge of those classy components is 👩🏻🍳💋
If you put this in front of me I would be delighted. It’s the classic ketchup, mustard, relish, hotdog colors. This is playful, and reminds me of pop art.