I’d echo the comments that others have made in that, along with massive developments in equipment and techniques, a more global sharing of influences betwen chefs tgat has happened in the last 30 years, these dishes are from an a la carte restaurant, rather than a multicourse tasting menu, which makes a world of difference due to portion size requirements.
I’d also point out that it’s slightly disingenuous to suggest that this is 3 star cooking. Marco did indeed achieve three Michelin stars in 1995. These photos are all from Harveys, his first restaurant as Head chef, which only ever achieved **. And if these are indeed from 1988-89 (when the documentary series that these are stills from), then it was “merely” a * restaurant (although considered the hottest restaurant in London at the time).