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

Herring marinated according to the forgotten GOST from 1954.

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

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

Tarragon emulsion
Roasted patty pan squash and
shavers
Pickled Jimmy Nardellos and
ultra B's
Next slide is sauce Chateaubriand to finish

I have been working on this dessert for about a week but I’m not satisfied with the plating yet. I have the feeling it’s missing something to make it pop other than eatable flowers. All recommendations will help!!!

Amuse, 8 Course Appetizer and 4 course appetiser portions

Tastewise, this dish was incredible

Visually,not so much😅

Anyway hope you can get something out of it ^^