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

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

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!!!

You didn't seem to enjoy the last dish, so here is something a little more carerully plated,hope you enjoy

As for self-reflection: the yellow beet tasted way too strong and overpowered everything else and I forgot to put the olive oil Caviar on top🤷🏿‍♀️

Had a lot offun again!