Ignore the raspberry top left trying to run away

Long time home cook but very very new to plating and posting my pics online. Feel free to critique!

Critique?

I cooked this the other day and it was really nice. The avocado sauce is made with avocados, Greek yogurt, garlic and lemon.

This looked really sick in my mind, but when I put it on a plate I realized it looks pretty goofy. Can I get some constructive criticism?

Red Wine Braised Short Ribs with foraged Maitake mushrooms, beef demi stock, rough mashed potatoes, and Broccolini. Topped with fresh Basil Oil.

Besides being massively messy, how would you change this presentation?

Was supposed to be a duck breast but store was out - solid replacement that worked well!

Hamachi: Kombu cured, binchotan grilled, sliced, Dashi glaze (sudachi rind, bonito, kombu, fennel, pink peppercorn) ( dry mix with chili jam for stripe).

Radish and cucumber fermented in sake lees. Okura has smoked Urfa chili and citrus zest mixed into bottom later.

Lychee fresh muddled, Sakura gin, egg white, sudachi bitter, marigold, cucumber juice.

Let it rip!

Sauce was soy sauce, chili crisp, sesame oil, green onions and garlic.

I’m very early in my trying to make things look nice on a plate journey. But the few things that stick out immediately to me is the rough edges of the sauce at the bottom if it was a solid edge I think it would look nicer. The carrot and green onion in the middle feels a little bit arbitrary, and I think I could use smaller and more uniform cuts especially on the carrots.

Critique?

Chicken Breast seared over mashed potatoes

Blanched and sautéed Broccolini with garlic

Pan Sauce with mirepox, Chanterelle liquor, Cognac, dry vermouth, brown stock, demi cube, butter, tarragon infused heavy cream, aged sherry vinegar.

The Broccolini stalk is too long and hanging over the sauce. The garlic is distracting. The garnish needs more height. What else would you suggest to improve the dish?

Salmon Tartare on a gyoza shell, any feedback on the plating is appreciated.

Not exactly sure if this would be an optimal plating for tartares, but the eating experience was quite nice.