This is dead easy, all you need is a couple of pans & a few baking trays.
The most important thing to remember is to make sure you take your Wood Fire Roasted Ribeye out of the fridge & leave at room temperature for at least an hour before cooking. The Truffled Bearnaise Sauce is also a room temperature serve, so bring this out of the fridge around the same time. When it comes to cooking, preheat your oven to 200C.
Empty the Oysters in Wild Garlic, Caviar, Bone Marrow and Charcoal Oil into a small pan & warm over a gentle heat for 2 to 3 minutes so just warmed through. Place a mound of salt or use a napkin to secure each of the oyster shells on a plate. Distribute the oysters and their flavoured oil evenly between the shells and serve immediately.
Place the Glazed Lobster & Lobster Bread onto an oven tray & heat for 4-5 minutes. When warm, pipe a little Lobster Mayonnaise onto the bread and top with the glazed lobster. Serve warm.
From room temperature place the Wood Fire Roasted Ribeye into the oven for 10-15 minutes to heat up (if you have a meat thermometer bring the internal temperature to 50C). Once warmed through, remove the steak from the oven and grab your Black Garlic & Peppercorn Butter. Smear it all over the steak then allow to rest for 5 minutes.
Your Crunchy Beef Dripping Potatoes can also be popped onto the oven on a tray along with the steak, for the same amount of time.
The Charred Corn in Chili Salt Butter and Barbequed Fermented Hen of The Wood Mushrooms will take a little less time, just 8-10 minutes. Take them out of the bags and place onto an oven tray and pop into the oven with the steak and potatoes. The Smokey Dashi Peas need to be warmed gently for 5 minutes in a small pan.
The Truffled Bearnaise Sauce is served at room temperature.
With all the sides warmed and steak rested it is now time to carve the steak into good 2cm thick slices. We recommend seasoning the exposed slices with a little (or a lot if you like it like we do) of sea salt. Bon Appetit.
Place your Apple Tarte Tatin on an oven tray, still in it’s foil tray. Bake in the oven for 20 minutes until the caramel is bubbling around the sides & the pastry is golden brown and well risen. While the tarte is resting for a few minutes, warm the Spiced Custard, very gently in a pan until just warm. Do not allow it to boil or it will scramble! When you’re ready to serve, flip the tarte over and drown with custard. NOM.