Ruby Jack’s Steakhouse and Bar launches a new variety of starters, sidings and desserts to complement its premium selection of Japanese A5 Wagyu, Australian and US char-grilled and dry-age beef steaks; freshly-grilled seafoods and meats. Chef Owner Matthew Crabbe flew in to Manila to introduce Ruby Jack’s new dishes made of choice ingredients sourced from the Philippines and around the world.

 “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,” Chef Crabbe said.

 “In every dish, Ruby Jack’s culinary team tries to bring out the true and natural flavor profile of each ingredient and use it in harmony or in contrast to the flavors of the other ingredients. We add new dimensions of flavors to the way guests enjoy their steaks. In our starters and side dishes, you can find fresh ingredients such as the sweetest tomatoes and distinctive natural Umami taste of shio konbu from Japan; coconut rum from Africa; truffle and olive oil from Italy; local citrus and nuts; and house-made ricotta cheese,” he expounded.

Some of Ruby Jack’s new starters are coconut flamed foie gras with caramelized pineapple and cashews, black Angus carpaccio with whipped home-made ricotta and sugar tomatoes, sizzling scallops with whipped shio konbu butter and burnt dalandan. The new sidings on the menu include mashed potato garlic chips, oregano brushed and torched peppers and cauliflower gratin with truffle scent. Choice of sidings is served with any of the premium char-grilled steaks, meats and seafood.

Ruby Jack’s is synonymous to freshly-grilled premium steaks and dry-aged meat available from its display cellar. Options for steaks include char-grilled beef cuts from Japanese wagyu such as the famous Wagyu from Saga, from the Southern island of Kyushu Japan: premium saga wagyu sirloin; USA USDA prime rib eye; Australian Stockyard; John Dee Super Gold 160-day grain-fed black angus beef fillet, T-bone and Tomahawk; and in-house dry-aged beef.

“For desserts, our pastry team came up with original and creative recipes to satisfy the sweet tooth of our guests,” he further noted.

The new items on Ruby Jack’s dessert menu are pearls of Asia with lychee and agar, coconut espuma and tapioca pineapple; olive oil pistachio pound cake with grounded pistachio, whipped ricotta and lavender jasmine ice cream; double baked sizzling cheesecake served with coriander ice cream and salted caramel; and jaffa chocolate dome with chocolate sorbet and jaffa orange agar.

Ruby Jack’s operating hours is from 10:00AM to 12:00AM. It is located at the upper ground, The Shops at the Boulevard, City of Dreams Manila, Asean Avenue corner Roxas Boulevard, Entertainment City, Paranaque. For inquiries and reservations, guests can call 801.8888, email contact_cod@rubyjacks.ph or visit rubyjacks.ph.