Known for its highest quality steaks, Ruby Jack’s Steakhouse launches a new variety of starters, sidings, and desserts that will complement its premium selection of Japanese A5 Wagyu, Australian, and US char-grilled and dry-aged beef steaks, freshly-grilled seafood, and meats.
Chef Matthew Crabbe
“Ruby Jack’s is originally a popular steakhouse in Japan and for more than 2 years of operations in Manila, we are delighted that diners at the luxury integrated resort City of Dreams get to experience Ruby Jack’s highest quality steaks, meats and seafood, and its impeccable service. We further strive to excite the palate of diners with the timely introduction of innovative new dishes that complement our highly-sought-after main courses,” said by Chef-Owner Matthew Crabbe who has an extensive experience in Australia working for Tetsuya of Sydney and flew in to Manila to introduce these new dishes.
During the media preview, we were able to try the new dishes which are made of choice ingredients from the Philippines and around the world.
Coconut Flamed Foie Gras with Caramelized Pineapple and Cashews (P650)
Black Angus Carpaccio with Whipped Homemade Ricotta and Sugar Tomatoes (P700)
Sizzling Scallops with Whipped Shio Konbu Butter and Burnt Dalandan (P900)
Some of the new starters that we got to try during the media preview are coconut flamed foie gras with caramelized pineapple and cashews, black Angus carpaccio with whipped home-made ricotta and sugar tomatoes, and sizzling scallops with whipped shio konbu butter and burnt dalandan.
Mashed Potato Garlic Chips (P250)
Oregano Brushed and Torched Peppers (P250)
Cauliflower Gratin with Truffle Scent (P400)
Choice of sidings is served with any of the premium char-grilled steaks, meats, and seafood. My favorite side dish is the mashed potato. I like its texture; how smooth and creamy it was. It totally defines perfection.
Options for steaks include char-grilled beef cuts from Japanese wagyu (with marbling score from 1 to 5, 5 being the highest) such as the famous Wagyu from Saga, from the Southern island of Kyushu Japan: premium A5 saga wagyu sirloin 300 grams (P6,700), A3 300 grams (P5,700); USA USDA prime rib eye 400 grams (P4,000); Australian Stockyard 200-day grain-fed cube rolls 400 grams (P3,000); John Dee Super Gold 160-day grain-fed black Angus beef fillet 250 grams (P3,000), T-bone 800 grams (P 4,700) and Tomahawk (P600 per 100 grams); and in-house dry-aged beef (P800 per 100 grams).
Pearls of Asia with Lychee and Agar, Coconut Espuma and Tapioca Pineapple (P400)
Olive Oil Pistachio Pound Cake with Grounded Pistachio, Whipped Ricotta and Lavender Jasmine Ice Cream (P400)
Double Baked Sizzling Cheesecake served with Coriander Ice Cream and Salted Caramel (P400)
Jaffa Chocolate Dome with Chocolate Sorbet and Jaffa Orange Agar (P400)
These desserts are original and creative recipes of their pastry team. The double baked sizzling cheesecake is my favorite dessert and definitely a must-try when you dine at Ruby Jack’s Steakhouse and Bar.
Try their best-selling cocktails, Citrus Mojito, and Strawberry Bellini. Citrus mojito is a combination of imported lemon liquor, soda, mint, lemon and Philippine lime while Strawberry Bellini is a combination of fresh strawberries and champagne. If you don’t feel like eating, you can just chill and enjoy at the bar station of Ruby Jack’s Steakhouse.
A selection of wines, cocktails, and mocktails are available to pair with the a la carte menu for lunch, snacks or dinner. Guest may either dine in the dining hall or chill at the 15 seat counter bar. If you’re looking for a place to dine at with your family or loved ones, or just a place to chill at with your friends, Ruby Jack’s Steakhouse & Bar will give you a memorable experience like no other.
Ruby Jack’s Steakhouse & Bar
UG/F, The Shops at the Boulevard, City of Dreams Manila
Operating Hours: 10 am to 12 am