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After a palate cleanser of iced tea with basil and lemon, the main course was served! With a marble score of 4-5, the wagyu tri-tip was laced with fat and extremely decadent. Served medium rare, the centre maintained its red colour whilst the edges were cooked brown. Sliced into thin cuts, each piece was tender and a burst of flavour. Paired with pumpkin mash, asparagus and brown sauce, this dish definitely reflects Fat Belly’s identity as an alternative steakhouse.