Ruby Jack's Steakhouse And Bar Is Grilling Something New
Shying away from the steaks—which in no doubt does not need tweaking, Ruby Jack's co-owner and Executive Chef Matthew Crabbe together with the Manila branch's new Head Chef, Edwyn Sta. Ana, paid much focus on the appetiser section instead.
First to reach the table was the refreshing Grilled Shrimp Salad, doused in an incredibly flavourful truffle dressing and topped with shio kombu parmesan. Next to it was the Roasted Beetroot Salad, cubed beetrots laying on top of a creamed tofu bed that was admittedly intimidating at first bite, but its contrasting textures made for an interesting experience.
Meanwhile, the Premium Beef Tenderloin Tataki served with pozu jelly and a dollop of fresh Wasabi takes you further in Japan, simple and delicate yet ends with a satisfying kick.
Making its way to the table was the chefs' personal favourite, the Teppan Grilled Foie Gras. The incredibly soft liver was sitting on top of a braised daikon, both bathing in balsamic teriyaki sauce. It is everything you want foie gras to be—rich and tender with the right amount of saltiness and sweetness.
Concluding the list of the new additions to the appetiser section are the Beef Tongue Croquette and Sakura Smoked Bacon, a perfect starter and transition to the mains which are the A3 Ribeye Saga and A5 Wagyu Sirloin, both a reminder as to why this Japanese steakhouse keeps on having customers coming back for more. Not to be slept on though is their Kale Salad with black garlic and parmesan, that complements the steaks so well.
The team also prepared sweet treats to be enjoyed after such huge and indulgent meal. The menu now includes the iconic Sakura Teardrop Cake, a clear jelly-like dessert inspired by the Sakura flower, served with vanilla bean ice cream. Diners also get to enjoy the very creamy and decadent Valrhona Chocolate Fondant and the Pandan Pavlova with kaya jam and buko ice cream that is heavily inspired by local flavours. Meanwhile, guests who wish to stay away from dairy products can enjoy the satisfying Cranberry Pomegranate Agar with fresh fruits and peach sorbet.
Recognizing the beauty of our own local harvest, Head Chef Edwin Sta. Ana and the rest of the team decieded to incorporate more Filipino veggies in the dishes. "Right now, we are trying to use local ingredients. Most of the items they used before were imported from France and other Europe countries. And obviously that's quite bit of an expense so why not try local? You have good local products here so we met with a couple of farmers that [farms] organically and that also do microgreens," Chef Edwin said.
Aside from the food menu, co-owner and experienced restaurateur Edward Baffoe also created a new line-up of drinks using local, in-season fruits. One of which was the Jackfruit Mojito, a sweeter take on the herbaceous minty flavoured cocktail. Other alcoholic beverage that are new at the bar are Fresh Longan, Fresh CassisPapaya Smoothie, Martini and Umetini, martini and gin mixed with Umeshu also known as Japanese plum liqueur. For a non-alcoholic option comes the refreshing Cucumber & Mint.