The rules of good menu balance are applied to the plating:

Factors to consider when designing a menu to ensure proper variety and balance:

•The variety of dishes and ingredients employe

•Profitability and price point spread

•The seasonality of the dishes

•Alternatives that are healthy

•The proportion of dishes in each section

The 5 Basic Elements of Plating

Create a Framework - Start with drawings and sketches to visualise the plate. Find inspiration from a picture or object. Assemble a ‘practice’ plate to work on executing your vision.

Keep It Simple - Select one ingredient to focus on and use space to simplify the presentation. Clutter distracts from the main elements of your dish and might confuse the diners on what to focus on.

Balance the Dish - Play with colours, shapes and textures to ensure diners are not overwhelmed. The presentation should never overpower flavour and function.

Get the Right Portion Size - Ensure there is the right amount of ingredients and the plate complements the dish, not too big or too small. Strike the right proportion of protein, carbohydrates and vegetables to create a nutritionally balanced meal.

Highlight the Key Ingredient - Ensure the main ingredient stands out and pay equal attention to the ‘support’. This refers to the other elements on the plate such as garnishes, sauces and even the plate itself.