Slice the pepper and put it in a bowl heat-safe bowl.
Mix the Club House Garam Masala, white vinegar, water, sugar and Club House Sea Salt French Mediterranean together in a small pot and bring to a boil.
Pour the pickling liquid on the pepper and let it chill for the night in the fridge.
Preheat oven to 325°F. Slice the eggplant in halves (vertically) and season with Club House Sea Salt French Mediterranean. Set aside for 30 minutes to extract some of the water.
In a pan, sear eggplant with olive oil until golden. Add Club House Thyme Ground and garlic, then remove from pan and place on an oven-safe tray. Finish in the oven at 325°F for 30 minutes.
Remove from oven and scoop out the inside of the eggplants using a spoon. Blend to make a purée.
Add Club House Garam Masala, lime juice and zest to finish. Put the purée inside a squeeze bottle for plating later.
In a medium pot, add coconut oil, onion and the ginger and sauté for 2 minutes. Add the cauliflower pieces and the white wine.
Reduce the white wine by half, then add Club House Curry Powder and chicken stock. Let it cook for 2 minutes. Add some water to cover up the cauliflower and let it cook for another 25 minutes.
Drain the cauliflower in a sieve and reserve the juice. Blend it, and add the juice if the purée is too thick. Put the purée inside squeeze bottle for plating later.
Potatoes and Rice Crackers
Preheat oven to 150°F. In a medium pot, put in diced peeled potatoes, rice and water and cook it until it very mushy. Drain and blend until puréed. With a spatula, spread the purée thinly on a Silpat or parchment paper and let it dry at 150°F in the oven until it is dehydrated (about 1.5 hours in a convection oven)
In a small bowl, mix the OLD BAY Seasoning and Club House Curry Powder together. In a pot, warm up the oil until it reaches 420°F. Place pieces of the dehydrated rice and potato crackers to fry in the oil - it should triple in size and become lighter and crispier. Remove after 5-6 seconds and place on paper towel Season with the mix of spices.
Dice the beef finely and put meat in a bowl on ice, ready to season. Add the egg yolk, sesame oil and Club House Sea Salt French Mediterranean to beef and mix. Add the juice, zest of lime and the chive, and continue to mix.
Finish with caviar, a few drops of hot sauce, Club House Black Pepper, Ground and gently mix, so you keep the shape of the caviar.
Place beef tartare on the bottom of the plate and try to make like a mille-feuilles with the potato and rice crackers. Make some dots with the eggplant and cauliflower purées around and on the tartar. Add the pickled peppers around and finish with some micro green cilantro. Dust some Club House Garam Masala on top.