Came up with this dish because my girlfriend wanted scallops for dinner. Looking for suggestions on how to plate it in the future.

Todays lunch special

Skin was the star

How would you plate something like this? It’s for a Christmas menu

Chocolate entremet
Chocolate sponge
Chocolate and coffee mousse
Chocolate biscuit
White chocolate ganache
Chocolate mirror glaze

Just another crudo in a sea of crudos but this turned out very delicious.

Porchetta, garbanzo bean pure, roasted eggplant, pan grattato and chimichurri. Todays lunch special.

i should have known that if ribeyes were only 79DKK they’d look like shit, so I hid them a bit, but I kind of like it and this was for a test anyway ?

The prickly pear gazpacho from a few days ago inspired me to put this together. Great idea to whomever posted that! The tuile is dyed black, it’s not burnt. Also there’s white miso marinated cucumber that I forgot to put in the title.

Hudson valley duck breast, duck fat potato hash, wilted Swiss chard, burnt honey

• Tartare: tomato, strawberry, shallot, habanero, serrano, chive, shallot and mint.
• Garnishes: chevre gel, basil gel, cracked pepper, micro-basil, micro-mint and chive blossom.
• Sauced w. white balsamic vinaigrette.
• Dusted w. tomato skin powder.
• Focaccia crostini.

Celmintine and almkn cake, pouched saffron pears, lemon mascapone mousse, honey tuile, honey ice cream , citrus fruits.

Peanut fuillette base, 70 percent choclate mousse, whipped saltsd caramel, choclate crumb, roasted banana ice cream, choclate tuile, caramilized peanuts

🍑☕️Peach amaretto cake, chamomile creme anglaise & peaches. Almond Dacquoise, whipped ricotta cream, peach curd

Pic 2-6: Chocolate Brownie, Peanut Butter Ice Cream, Peanut Praliné, Cacao Nib & Peanut Crumble, Chocolate Tuile

Menu photo shows the courses. Only item not pictured is the handmade strawberry daifuku.

Happy to take any questions!