Come to Ruby Jack's for the steak, come again for the scallops

Having an entire steak all to yourself is the dream and one that, if your finances are in order, Ruby Jack's can provide. The restaurant, which hails from Tokyo and is locally located in the City of Dreams compound, is supervised by an Australian chef, which only guarantees an interesting experience.

Co-owner Chef Matthew Crabbe continues to ensure that only quality meat goes out to discerning carnivores and the commitment to good produce has inspired new items on the menu.

Chef Matthew Crabbe told the media Ruby and Jack are the names of his grandparents. Photos: Aya Tantiangco.

The steaks are left alone — there's hardly anything that needs to change in that department — but diners are treated to new appetizers, side dishes, and desserts to complement the main fare.

Sizzling Scallops (P900) is the priciest item on the appetizer's list, but it's a worthwhile splurge. The plump pieces explode like flavorbombs in your mouth — popping as you bite into them. The whipped shio kombu butter adds a divine layer of umami that might make you a little selfish.

It's the priciest on the menu but it's a worthwhile splure.

They don't really need the burnt dalandan it's served with, but squeeze it on the second piece if you want some citrus kick and then have all three scallops for yourself!

For those who want to share, the Black Angus Carpaccio (P700) is the way to go. Roll the thin slices of well-season meet around the sugar tomatoes (flown from Shizuoka), rocket arugula, and homemade ricotta cheese.

The ricotta cheese has the strongest flavor, but biting into the tomato is a great surprise. One expects a bit of cutting acidity and instead finds sweetness. Binding it all is the savory meat, appropriately whetting the appetite for the main course.

For those who want to share appetizers, the Carpaccio is the way to go. 

Chef Crabbe's talent shines through in the Coconut Flamed Foie Gras (P650). Everything in the place is carefully picked to evoke a "tropical" flavor; a palate unused to Foie Gras can appreciate the combination of caramelized pineapple and cashews. Even the mint that tops off the serving is meant to enhance that island vibe.

Still, it's the Sizzling Scallops that remain truly impressive. I was thinking about them a day after I had them!

For sides to compliment the main dish, there's the trusty mashed potatoes. It's impossible to go wrong with this and you shouldn't feel pressured to part with its comforting taste if you don't want to.

But, if you're looking for something with a crunch to add texture to your meaty mains, there's the Oregano Brushed Toasted Bell Peppers (P250). If you're looking for flavor (or carb alternative), there's the Cauliflower Gratin (P400). Be warned: This cheesy side dish will compete for stomach space!

Salmon

It's hard for these to truly standout when you have a full serving of steak in front of you because you'll want to have all the steaks. I recommend spending more on appetizers, instead of drinks or dessert.

This way, you'll savor every bite of the steak...or perhaps the Teppan Grilled Atlantic Salmon (P1200) or the Char Grilled Local Yellow Fin Tuna (P1200)?

The Char Grilled Yellow Fin Tuna

If you're considering seafood, go for the latter. Everything on the plate serves to make the fish, cooked rare, taste divine — from the pickled cucumber to the tomato sauce.

Now comes a fork in the road: Get the bill or top it off with proper dessert?

Chef Christine Dela Fuente is tasked to satisfy your sweet tooth and she's kind enough to offer the Double Baked Sizzling Cheesecake (P400). It's served with coriander ice cream and is just the right size for a post-steak dinner. Packs just the right amount of sweetness, too!

Leave room for the double bake sizzling cheesecake

For me though, the only way to end the meal is with the simple and refreshing taste of the cucumber ice cream (P150).

Ruby Jack's first opened in Manila in 2015 and Chef Crabbe, who is based in Sydney, revealed to the press that Ruby and Jack are the names of his paternal grandmother and maternal grandfather.

Of course, what's a visit to Ruby Jack's without its famous Tomahawk?

Prior to opening Ruby Jack's, Chef Crabbe worked at the New York Grill in Tokyo, which was made famous by the Sofia Coppola film "Lost in Translation."

Ruby Jack's may be a bit out of the regular price point and works best as a fancy place for a date or a treat for yourself — live the dream and eat that giant steak by yourself. — LA, GMA News

Ruby Jack's, Upper Ground Floor, City of Dreams, Diosdado Macapagal Boulevard, Pasay. 10am-12am. +632 8018888