The food cost is way too low to price this for a restaurant.
Asparagus. Feta. Sesame. Halibut cheek papillote.
RawScallop on
I think I have these same plates! Is it the Wheatgrass ones?
semantic_satiation on
Layout’s cool, maybe a little fussy. The peas and leaves are haphazard. Real issue is the sauces need some tightening up. Maybe a teeny tiny quenelle on the feta and thicken up the (presumably) asparagus puree. Like the colors though, and nice plate.
dirty_shoe_rack on
Sounds good but that sauce needs a lot of work. It makes the entire plate look… Pre-digested.
Anfie22 on
This is what I like to call an ‘offensively small portion’.
Similar_Ad6394 on
I like the composition and the plate. I think it could be plated tighter. More elements can be added where the sauce is more exposed but still allow the sauce to peak between each ingredient. Thereβs also a lot of cool micro greens out there that would look better than arugula.
IfIamSoAreYou on
I feel like, based on the portion sizes posted here lately, weβre headed back to the nouvelle cuisine days of the 80s. O
Riding_the_Lion on
This LOOKS delicious, however i think a splash of color from a warm palette would really send this dish.
As it is it’s a bit one-note, and not too unlike something one of my cats might produce.
Maybe a smaller circumference plate, too. But definitely needs a bit of warm color in there, be it garnish or some partial re-work.
8 Comments
The food cost is way too low to price this for a restaurant.
Asparagus. Feta. Sesame. Halibut cheek papillote.
I think I have these same plates! Is it the Wheatgrass ones?
Layout’s cool, maybe a little fussy. The peas and leaves are haphazard. Real issue is the sauces need some tightening up. Maybe a teeny tiny quenelle on the feta and thicken up the (presumably) asparagus puree. Like the colors though, and nice plate.
Sounds good but that sauce needs a lot of work. It makes the entire plate look… Pre-digested.
This is what I like to call an ‘offensively small portion’.
I like the composition and the plate. I think it could be plated tighter. More elements can be added where the sauce is more exposed but still allow the sauce to peak between each ingredient. Thereβs also a lot of cool micro greens out there that would look better than arugula.
I feel like, based on the portion sizes posted here lately, weβre headed back to the nouvelle cuisine days of the 80s. O
This LOOKS delicious, however i think a splash of color from a warm palette would really send this dish.
As it is it’s a bit one-note, and not too unlike something one of my cats might produce.
Maybe a smaller circumference plate, too. But definitely needs a bit of warm color in there, be it garnish or some partial re-work.