• 60 g beef tenderloin
• 5 g beluga caviar
• 1 g shimeji mushrooms
• 0.5 g parsley
• 0.5 g chives
• 1 g shallot
• 5 g purple swiss chard
• 2 pcs eatable flower
• 3 leaves micro green
• 100 g potato
• tartar sauce
• 5 egg yolk
• 3 ml grapes oil
• 2 g dijon mustard
• 1 pinch pink salt
• 1 pinch fresh crushed black pepper
• vegan mayo
• 3 g yellow raisins
• 2 g apple cider vinegar
• 5 macadamia nuts
• 1 pinch pink salt
• 10 ml soft water
• 3 ml avocado oil

Potato chips

1. Squeeze the potato to get the juice then steam it, place the mixture in the dehydrator, then bake it on the salamander.

Tartar sauce 

1. In a bowl place all ingredients together then Wisk it

Vegan mayo

1. Place all the ingredients except the avocado oil into a blender until smooth
2. Add the avocado oil and continue blend until the texture combine well

Beef tartar

1. Cut the beef sirloin for small diced
2. Chop the parsley, chive, and dice the shallots
3. In a mixing bowl place, the diced beef, chopped parsley, chives, diced shallots together with sauce, mix it gently.

Plating

1. On a pink salt stone place the baby purple Swiss chard leave, place the tartar mixture then on top of it place the vegan mayo dots, beluga caviar, potato chips and green apple.
2. Finish it with micro green eatable flower and Shimeji mushrooms.

Serve cold.

Allergens

NUTS AND EGG