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From fifteen ducks a day to 45 litres of sauce

They make it look simple but there is a whole lot more going on behind those Ruby Chews burgers than meets the eye.

For a start there’s a classically French-trained chef in the kitchen. Yann Bouton puts his extensive knowledge as a chef into the menu here and makes all the Ruby’s special sauce fresh himself every week.

“I like to make the sauce, I actually just made 45 litres of it yesterday,” he said.

The son of a chef and originally from Mauritius where he trained, Yann also spent time at the award-winning Maitre Karl bistro in Sydney before moving to Queensland.

“We were famous back then, at Maitre Karl, for our roast duck,” he said.

“I used to roast about 15 ducks a day and we would serve it with cabbage braised in Grenadine.”

He said while the Ruby Chews menu is deliberately simple, a lot of thought had gone into its creation, including sourcing Tasmanian Angus beef for the burgers which are cooked to order.

“We source great produce and prepare it fresh,” he said.

Ruby Chews is best known for its burgers, shakes and frozen custards but you can also order American-style hotdogs, onion rings, chicken tenders and more.

The food can be taken into the adjoining Limelight Cinemas.

There’s also a “burger high tea” with sliders, chicken tenders, onion rings and fries and a drink for $35 per person – these need to be ordered with at least 24 hours’ notice.

Ruby Chews is at Riverlink Shopping Centre.

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