Beef Tartare, Charred Pepper, Cheese
Hand-cut tartare with a whole charred green pepper and a wedge of grated cheese, plated on a blue ground.
Separating the components rather than mixing them puts the ratio in the guest's hands, which is a confident thing for a kitchen to do. It also means the pepper stays charred and the cheese stays dry instead of both being absorbed into the meat before it reaches the table.
