Cold Appetiser:
Focaccia, romesco, pistachio & cilantro hummus, baba ghanoush, tzatziki
Hot Appetiser:
Harissa Chicken Croquettes, chevrank mornay, toum
Mains:
Cured Sea Bass, Potato Mille-Feuille, bouillabaisse veloute, pickled onions, asparagus, basil herb oil
by PinoyChefDownUnder
8 Comments
You need to study plating. This is too casual. Actually I had only seen the first toast dish. The 2 others are good. But the fish and that other thing should be more centered in the plate. Not spread out. The sauce in the middle makes it flat/ hole in the middle. Think piramid when plating.
That first course is going to lead to a lot of initial disappointment and skew the expectations for the rest of the tasting. Flavors might hit, but that would be supremely underwhelming at first glance.
I’m no expert but I if was served 2 and 3 I’d be happy. The first one of the other hand.. not sure what you can do differently with the ramekins, but it doesn’t look great especially at first glance.
The rocks out of place reminds me of a sauna, I don’t find this alluring or appetizing 🤮
For the fish plate, it seems like the potato is the star of the dish. The seabass is just thrown to the side.
A good first run. The flavors sound good, but…
The ratio of bread to dips looks off. If you could find a slate or black plate, do the sauces directly on [photos for reference from a random IG](https://www.instagram.com/p/DFfD2XAu8K3/?img_index=4&igsh=djZzbTJ3bndjcW1p)
Not sure on the size of the croquettes (I literally don’t have scale), but I find eating off rocks unappealing unless it fits with a theme of being outdoors etc.
The sauce ratio on the last dish looks heavy. Don’t do dots unless they progressively get bigger in order or are the same size.
The pave looks like the star. Half the pave and half the sauce. I can’t tell, but the skin looks a little soggy, make sure to get a good butter baste on there to keep it crispy past the initial sear
Try getting rid of the ramekins and put neatly on the plate. You could even pick one or two dips and put it on the toast then garnish. Second looks good. The fish coarse needs less sauce. Fish in the center with sauce underneath, then oil around. Pull everything towards the center of the plate, tighten it up. Just my opinion. Hope you nail it
I don’t mind the ramekins, but I would prefer them aligned on a board (olive wood would fit the theme) or a brass tray and have the bread in a basket.
The cheese on the romesco looks kind of cheap, the parsley on the tzatziki is far from neat.
I’m not too sure about the flavours, the first appetiser you have a spanish, two arab and one greek dip.
Second appetiser sounds arab inspired, main sounds mostly french. I understand the theme is mediterranean, and those are all mediterranean countries/regions, but I think for a meal it should be more consistent, all those countries/regions have very different cuisines.If you want to use all those flavours, possibly spread it out over a week, have a spanish day, a french day, a greek day and so on.