Wildfire Burgers introduces The Périgord Burger ($29), featuring a 170g hand chopped, individually molded Rangers Valley Wagyu blend of Intercostal (Rib Finger) and Rostbiff (Eye of the Rump) patty, topped with Gruyere Cheese and Perigord Sauce (made with whole black truffles and Madeira) between an all natural hybrid Brioche and Pretzel bun.

This burger will be available from Tuesday 1st March at both outlets and limited to only 20 pcs daily due to the scarcity of ingredients and amount of time it takes to make. Photography @kowfuu