Looking at the press presentation pictures, I definitely would call this restaurant quality presentation.
Unfortunately, to let the whole work out properly, the crockery style should reflect the rest of the items.
Ie the food itself as well as the surroundings where the whole is placed.
Compare the avant-garde (alike, I am not a specialist in that) crockery with the green/beige/brownish coloring of the CX cabins. No fit, so to say.
The same for the food on the plates. The style of the food simply does not match with the crockery.
Somebody made a partial solution, so to say.
Today, I did AMS-HKG and the service flow was changed. The tray trolley is no longer hauled through the cabin, though left in the galley and the trays (old style with white cloth), brought to the passengers individually. I considered this to be a positive item. It's less of an assembly line and it does give some more rest in the cabin (ie no flight attendants making a lot of hasty assembly movements in the aisles). The drinks, mains and desert were still done the original way, which felt OK.
Crew was a little more interacting, which I found a positive item, though it was obvious, they did not have enough time to be chatty. On descent, the captain had to request the cabin crew TWICE to prepare the cabin for landing. The first time no action seemed to be taken, crew busy to clean-up the remnants of the breakfast, no announcements made, etc.
I think, CX still has some steps to go, to get the overall picture fitting.
Today’s food was definitely better than before, for both taste and presentation.