This is sitting in an awkward middle ground regarding plating.
It’s not quite neat enough to be all plated in the middle, with piped dots et al.
It’s not quite spread out enough to be free form and natural.
For me I would opt for the latter and use the whole surface of the plate so you can see the ingredients and really play with colour and texture.
Definitely look up Crudo recipes on Instagram and you’ll see the current trend to more open plating
chocolate_starship on
Hand dived scallop, radish, dashi gel, creamed roe, chive samphire and yuzu finish
lickety_split_69 on
that knife needs a sharpenin’
3picwaffl on
Either more chive, or no chive. This kinda looks like you accidentally dropped some chives on it. for me, a different green would be better like some micro cilantro or mizuna, something that fills space a little bit more
5 Comments
I wouldn’t call it carpaccio exactly.
Especially without knowing how it was prepped.
This is sitting in an awkward middle ground regarding plating.
It’s not quite neat enough to be all plated in the middle, with piped dots et al.
It’s not quite spread out enough to be free form and natural.
For me I would opt for the latter and use the whole surface of the plate so you can see the ingredients and really play with colour and texture.
Definitely look up Crudo recipes on Instagram and you’ll see the current trend to more open plating
Hand dived scallop, radish, dashi gel, creamed roe, chive samphire and yuzu finish
that knife needs a sharpenin’
Either more chive, or no chive. This kinda looks like you accidentally dropped some chives on it. for me, a different green would be better like some micro cilantro or mizuna, something that fills space a little bit more