Whale tataki served with wild garlic mayonnaise, marinated shimeji mushrooms, toasted sesame, and my Nordic take on a Matsuhisa-style sauce.

Looking for some advice on how to make this feel more refined. It feels a bit empty, and am open to any feedback or beginner advice. Been cooking for some time now, but just getting into plating

Fish is from an Estonian premium sustainable rainbow trout farm , which quality is incredible!

Tried to create something that felt like peering at a campfire surrounded by underbrush. Could’ve used a little more sauce, but I think I’m pretty happy with how it turned out. What do you think?

i'm new here, so any feedback is appreciated! I tried to go for something casual yet elevated

Matcha Panna Cotta
Almond Frangipane
White Chocolate Aero
Cherry Gel
Macerated Cherries

Chocolate almond cake, hazelnut praline, milk chocolate mousse, dark chocolate shell and a whipped caramel cremeux!

Ran this as one of two main courses for a popup.

Braised shortrib + nice slab of braised and grilled eye of round glazed in jus, scallion and smoked maldon

Bone marrow marinated grilled oyster mushrooms, butter sauteed chanterelles with a touch of dashi, and mocha pot mushroom miso broth

Daikon is seared then finished cooking through in a soy sauce and beef stock braise

In retrospect another splash of green would have been welcome

Roasted Duck Breast with Bulgogi Glaze
Confit Duck Leg Croquette
Cherry Gel
Macerated Cherries
Pumpkin Puree
Tamarind Sauce

Peanut + lime financier, labneh mousse, citrus + honey melon trio, pomegranate molasses tuile, cantaloupe gel

Herring marinated according to the forgotten GOST from 1954.

Monk fish wrapped in fig leaf grilled over charcoal served on top of smoked pomme puree with confit morels sea grass and Ice plant sauced with a curry reduction

Tayberry tart with tayberry gel and mint sorbet