There are already 13 Ribs and Burgers restaurants in Sydney and Melbourne, and the Perth venue is the latest addition to the 140 precinct.
Marketing special projects spokeswoman Mona Ibrahim said the casual dining restaurant specialised in quality food, served fresh and cut to order.
"All meats are free range, grass fed, antibiotic-free and steroid free, with no binding agents, no salts or peppers, just pure meat," Ms Ibrahim said.
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READ NOW"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."
Ribs and Burgers uses a South African chargrilling technique called braaing, ensuring there is a signature char or burn on the meat, while ribs are 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," Ms 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 to the food offering.
"The sauces are also unique to the brand. An example is The Pink Sauce we use in our burgers " it's a family recipe you cannot find elsewhere."
Belinda Cipriano