The world’s local steak place continues to be a leader in providing outstanding gastronomical experiences with the introduction of a new menu and the appointment of a new head chef Edwin Sta Ana. Breathing fresh life into the already established offerings of Ruby Jack’s, the new menu focuses on local ingredients artfully transformed into delicious dishes using different techniques. The new menu is a brilliant blend of East and West, with Chef Matthew Crabbe admitting his favorite dish of the menu to be the foie gras, which is incorporated with delicate Japanese flavors – a mouthwatering combination that Ruby Jack’s is well-known for.
The new menu also features new desserts and cocktails. Guests can delight in a Sakura Teardrop, clear jelly-like dessert inspired by the Sakura flower, served with vanilla bean ice cream. For the cocktails, Ruby Jack’s is now offering Umetini, martini and gin mixed with Umeshu also known as Japanese plum liqueur, a traditional japanese drink turned to a cool martini drink. Fresh Longan Martini, using local Longan fruit delightfully mixed into martini. Cucumber & Mint Spritzer a non-alcoholic refreshing drink with cucumber and mint. Fresh Cassis Papaya Smoothie addition to the smoothie selection, local lusicous papaya with a touch of Cassis liqueur. Lastly the Fresh Jackfruit Mojito a local exotic fruit turned to a delightful cocktail drink with Don Papa Rum.
Ruby Jack’s aims to continually expand its repertoire while maintaining the high-quality standards it is recognized for – pushing the boundaries of taste while keeping customer experience alive. It is this approach to food that places Ruby Jack’s above the rest, and what keeps Chef Matthew Crabbe inspired to create new food selections.
“Food is an art, and I want people to taste that every time they go to Ruby Jack’s,” says Crabbe. “As we welcome our new head chef, I find myself inspired by my surroundings and the great people I work with. I am very fortunate to be surrounded by excellent people who keep pushing Ruby Jack’s to be a leader in the industry and expand our ever-growing repertoire.”
