Itâs pretty and well preparedâŚbut why? I mean, if you take a fork to it, whatâs the experience? The bacon may be tough to cut but the scallop should be butter smooth – and how do you experience the other elements?
This feels like plating a well thought out amuse bouche as an appetizer and missing the scale of the thing
EspasaPatina on
Looks good but I’d prefer plating around the scallops. Most expensive item plated should be shown off in most cases.
Maybe break up the pancetta into triangular crisps or battons to look less like breakfast bacon.
How does the black pudding hold up with the scallops flavour wise?
Dismal_Equivalent_68 on
May be hard to hack up but give me a knife and Iâll separate and assemble so I can get a little bit of everything in each bite. Fry that sage. Please.
hashcake710 on
What is the little cactus looking piece near the purple flower (left side)? That looks like one of my dog tail cactus props and it also looks not ideal for eating..?
CardiologistDizzy575 on
Can you describe how you make the black pudding jam? Just curious
imeuru on
It’s really lovely. My only critiques are that the onions are too thicc and visually obtrusive, and I want the pancetta cut in two, for when I go to eat it. I feel like I would have to use my fingers to pull that piece of pancetta off the scallops, which, if I were anywhere other than fine dining, I would be ok with, but not here.
JazzRider on
Having the one piece of bacon makes it hard to eat. I would cut it in two.
[deleted] on
black pudding jam? so just.. blood ?
thehairygrizzman on
Absolutely classic flavour combinations here. Pancetta, scallops and black pudding all go so well together. The pickled red onion is a nice accompaniment as well. I do agree with some others that practically, the pancetta could be cut in half but in terms of the visual, I think it looks great. I would totally order this and be happy with it. Nice work.
10 Comments
I mean, yeah, Iâd eat this.
Itâs pretty and well preparedâŚbut why? I mean, if you take a fork to it, whatâs the experience? The bacon may be tough to cut but the scallop should be butter smooth – and how do you experience the other elements?
This feels like plating a well thought out amuse bouche as an appetizer and missing the scale of the thing
Looks good but I’d prefer plating around the scallops. Most expensive item plated should be shown off in most cases.
Maybe break up the pancetta into triangular crisps or battons to look less like breakfast bacon.
How does the black pudding hold up with the scallops flavour wise?
May be hard to hack up but give me a knife and Iâll separate and assemble so I can get a little bit of everything in each bite. Fry that sage. Please.
What is the little cactus looking piece near the purple flower (left side)? That looks like one of my dog tail cactus props and it also looks not ideal for eating..?
Can you describe how you make the black pudding jam? Just curious
It’s really lovely. My only critiques are that the onions are too thicc and visually obtrusive, and I want the pancetta cut in two, for when I go to eat it. I feel like I would have to use my fingers to pull that piece of pancetta off the scallops, which, if I were anywhere other than fine dining, I would be ok with, but not here.
Having the one piece of bacon makes it hard to eat. I would cut it in two.
black pudding jam? so just.. blood ?
Absolutely classic flavour combinations here. Pancetta, scallops and black pudding all go so well together. The pickled red onion is a nice accompaniment as well. I do agree with some others that practically, the pancetta could be cut in half but in terms of the visual, I think it looks great. I would totally order this and be happy with it. Nice work.