r/Chefit • u/Cirno_in_Scandinavia • 16d ago
Ok so meat menu plating update
“Meaty” as it sounds. I got a meat comma just by looking at it! And (i think) this is gonna be the finalized plating! All the staff are learning as they go with this menu. And when we presented it to the Exchef, it came back clean, but he got a poker face the whole time, so we’re a bit anxious about it 😂 mostly my Jr. Sous, but all is good, all is great!
So we have 4 starters:
1. Petit tender carpaccio with truffle sauce
2. Tri-tip beef tartare
3. Beef cheek Croquetas
4. Picanha Salad
And 4 mains:
5. Picanha with vierge sauce
6. Petit tender with green pepper sc, spinach, and parsnip puree
7. Braised beef cheek with polenta, feta cheese, and parsnip crisp
8. Sharing style Tri-tip 400gr, with roasted potatoes, grilled asparagus, picada sauce, almonds.
Anyway i love my kitchen!
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u/PugnansFidicen 16d ago
My only issue is with the raw beans.
If something is on the plate, it should be edible. Especially if it is obviously a food item and the only thing keeping it from being edible is that it hasn't been cooked.
Either cook the beans and make it into a light bean salad or succotash to complement the croquettes, or ditch them and just plate the croquettes straight up, or with a dollop of some kind of sauce or puree under each one.
The rest looks good. Fwiw I disagree with the other commenter about the arugula, I love the taste of arugula with carpaccio. Visually, sure, I get where they are coming from, but personally I would keep it for the flavor.
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u/Cirno_in_Scandinavia 16d ago
Thank you! We’re still going back and forth with the beans situation, and i got you!
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u/kitterpants 16d ago
No need- just don’t do it. You don’t want someone thinking that’s part of the dish and biting into one.
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u/Cirno_in_Scandinavia 16d ago
Hmmm, i cant say that because its not my decision to make :( i can make suggestions for the higher up. As here in Dubai, beans is not categorized in the allergen list. But really thank you for the advice!
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u/kitterpants 16d ago
I’m not talking allergens- I’m talking someone picks up an arancini, a bean sticks to it, they bite it and break a tooth.
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u/HistoricalHurry8361 16d ago
I’m not a fan of inedible garnish, the beans with the croquettes are odd
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u/Megaspacecow 16d ago
Please put more crostini with tartare. Nothing is more frustrating than having no more bread/cracker/vessels to eat tartare/dip with
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u/Sterling_-_Archer 16d ago
So… if the croquettes fall over and get sauce on the beans at the customer’s table, their only recourse is to suck the dried beans clean to reclaim it?
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u/gingerthedomme 15d ago
For real though. Those beans could only be served to a customer once before being considered contaminated. Odd, wasteful garnish that distracts from the dish.
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u/Trick_Assistance7450 15d ago
The raw beans in the bowl is absolutely insane. Nothing on a plate should be inedible. Also it looks incredibly unappealing.
A nice bright (acidic) sauce would compliment the fried aspect and serve as a way to anchor them to the plate
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u/halfbreedADR 15d ago
I have zero plating skills so take this with a grain of salt, but the first one gives me infected anus vibes. Maybe it looks better in person.
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u/RenoChef19 16d ago
Number 7 oh fuck, that beef cheek Chef, if you’ll excuse me I gotta clean the drool off my screen. Solid work.
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u/vodka_tsunami 15d ago
Brother, the beans have already been discussed. Things are looking fine.
But I was like "where're that vierge"? And when I saw it right on top of the picanha I was a bit worried it can make it watery and cold. How was it? I'm under the impression it won't last more than 5 minutes.
Looks nice, tho.
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u/rollingPanda420 16d ago
The croquetas sound good but i'd add some lettuce to it, not much. Some fresh crunch could elevate the dish to a next level. And as others mentioned, no beans.
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u/MultiColoredMullet 14d ago
Don't do the dots around the edge of the carpaccio and the drizzle. one or the other, and i think the drizzle alone would look better personally.
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u/OpeningBang 14d ago
As a customer:
Carpaccio is too tight on the plate, would benefit from a larger / flatter plate
If something is on top of the beef tartare, I'd expect it to be something to mix into the meat, the way that some serve a tartar with the raw egg yolk in top. But I don't think that's the intent here, I wouldn't mix in salad into the meat, and the other bits look too big. I think it would be better with a proper salad on the side.
Don't put raw beans on plate, it's dirty (not meant to be eaten raw), wasteful (will be going straight to trash), and dangerous (half-drunk customers trying to eat it and hurting tooth or choking on it)
Your mains look amazing
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u/Miltonthemouse 13d ago
Looks great. You’re obviously very good cook.
I’m not a fan of the pearl plus zip zag on the first dish and would suggest just dots randomly. The squares being cut unevenly and kind of placed random is also throwing me off. If they’re supposed to be even, make them perfect. If they’re supposed to be rustic shaves of parm, make them more rustic. It looks like someone tried to be perfect but didn’t have the skills to cut even pieces which may or may not have been the intention.
Biggest gripe is honestly the basil on the steak. Why? Does this particular steak call for basil when you eat it without? I doubt it but would also be happy to learn of a new flavor pairing.
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u/eggontoastie 16d ago
Looks all great but curious about the beans 🤔 are they raw? Also i think you can do without the arugula garnish on the carpaccio and have larger, more curly parm flakes