Why this board earns its place
This is a smart piece of equipment design that solves a real problem in small-plate and tapas service. One side is flat and ready for canapés, cured meats, cheeses, or composed items. Flip it, and the other side has three recessed bowls sized precisely for Olympia stacking ramekins—holds three small portions of sauce, condiment, or prepared item in perfect alignment, all without sliding or spilling during service or plate pass.
The 480mm length and acacia wood construction mean you're looking at a tray that fits naturally into a working surface, is robust enough for daily use, and reads as intentional craftsmanship rather than a catch-all utility. The weight (340g) makes it feel substantial without being awkward to handle. Acacia doesn't stain easily, doesn't absorb odours, and develops a patina with use that actually improves its appearance.
Ramekin boards are less common than flat trays, but they're invaluable once you start plating small-dish service. Tapas, mezze, tasting menus, charcuterie with accompaniments—the ramekin side means sauces and condiments stay in place, contained, and instantly accessible to the customer. The flat reverse gives you flexibility when you don't need the ramekins on that particular plate.
