The Ribbiz Ultra Lounge and Bar, located at the Acropolis Barbican Centre, has expanded its menu offerings and will now be offering lunch daily. According to the resident food guru, Don Creary, at Ribbiz he loves to see smiling faces.

“When a meal is prepared and the customer feels like it is done to their exact specification and taste, they are happy to partake in it. We create memories not just meals, and our food is done to perfection,” Creary said.

Ribbiz will now open from 12 noon each day and boast new menu items, including Ribbiz Cantina Tacoz, Black Angus Ribeye Steak, Sizzling Filet Mignon and an already famous Southwest Salad.

There are five different types of tacos on the menu — beef, shrimp, jerked pork, chicken and vegan.

“This is Ribbiz’s take on tacos. They’re not the typical Mexican variety; these are infused with Jamaican flavour,” he explained.

In addition, all steaks are marinated in Creary’s special blend of spices and seared on a special cast-iron grill. These steaks are served on cast-iron platters with mashed potatoes, seasonal vegetables and salad. Mushrooms are also available upon request. Customers can come in for lunch and enjoy any of their menu items.

“We will eventually introduce a daily lunch special, but for now our extensive menu items are available from the minute we open to closing time each day. We also offer a soup of the day which changes each day but ranges from Jamaican Red Peas to Asian Chicken and Sweet Corn,” Creary explained.

The burger menu at Ribbiz is also quite extensive with all offerings being done to order. All steak burgers are prepared in a grill box, which makes it extra tender and juicy. The now-famous Jerked Pork Burger is a top-seller at the eatery. Ribbiz’s unique curried goat burger, served with curried potato balls and mango chutney, is a favourite for many curry lovers.

Also available are salmon, chicken and shrimp burgers made with whole mini shrimp, served with a choice of seasoned or sweet potato fries.

Creary also revealed that those with a sweet tooth aren’t being left out.

“We just recently started to sell Amanda McCreath’s mini plantain tarts to satisfy those who want a sweet fix after lunch or dinner,” Creary added.Ribbiz Southwest SaladShrimp tacoz

Ingredients:

White cabbage

Red cabbage

Garden cabbage

Sweet corn

Red bell pepper

Tomato

Method:

Cut up the fresh ingredients.

Drizzle with Ribbiz Southwest Ranch

dressing.

Serve with a choice of grilled shrimp,

chicken or fish.

Ingredients:

Rainforest mini shrimp

White cabbage

Method:

Season shrimp with Ribbiz Taco

Seasoning blend then sauté with onions,

bell pepper and garlic.

Soft flour tortillas are placed on the grill.

The shrimp is placed on the tortilla along

with cabbage and a special blend of

cheeses, including aged white cheddar.

Tacoz are then closed on the grill, plated

immediately and served with crispy

nachos smothered in cheese.