Meat the new kid on the block

Western Suburbs Weekly - - Food -

MEAT lovers are re­joic­ing with the an­nounce­ment that Perth’s first Ribs and Burgers res­tau­rant will open on Fri­day.

The res­tau­rant, which al­ready has 13 out­lets in Syd­ney and Mel­bourne, is the latest ad­di­tion to the 140 Wil­liam Street precinct.

Mar­ket­ing spe­cial projects spokes­woman Mona Ibrahim said the ca­sual din­ing res­tau­rant spe­cialised in qual­ity food, served fresh and cut to or­der.

“All meals are cooked with ‘real in­gre­di­ents’ to en­sure our cus­tomers’ well-be­ing is taken care of,” Ibrahim said.

“All meats are free range, grass fed, an­tibi­otic free and steroid free, with no bind­ing agents, no salts or pep­pers, just pure meat.

“The din­ing ex­pe­ri­ence of­fers you a re­laxed and cosy at­mos­phere in a retro am­biance of the tra­di­tional ‘butcher shop’, cel­e­brat­ing the history and phe­nom­ena of our butch­ers and their pas­sion and knowl­edge for meat and the peo­ple who en­joy eat­ing it.”

The res­tau­rant uses a unique char­grilling South African chefs’ char­grilling tech­nique called braaing that en­sures there is a sig­na­ture char or burn on the meat, while ribs are slow cooked for seven hours to en­sure the meat is ten­der and falls off the bone.

“The pork ribs are cooked in a wet sauce en­vi­ron­ment, while the beef and lamb ribs are cooked in a dry en­vi­ron­ment (with­out sauce) to en­hance the flavour of the pro­duce,” Ibrahim said.

“Our burger pat­ties have been re­searched in­tensely to find the most flavour­some bal­ance of the right cuts of meat to pro­duce all rounded full mouthed meaty flavour.

“The chicken is mar­i­nated for 24 hours with a sig­na­ture le­mon and herb mari­nade to of­fer guests a dis­tinct flavour and ex­pe­ri­ence.

“Our fa­mous bast­ing is a 40-year se­cret recipe that only few mem­bers in the com­pany know how to make to en­sure it re­mains an ex­clu­sive flavour and taste. The sauces are also unique to the brand. An ex­am­ple is ‘The Pink Sauce’ we use in our burgers; it’s a fam­ily recipe that you can­not find or taste else­where.”

With Belinda Cipri­ano

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