Perth pubs and bars are fighting back against the city's reputation as an expensive place to eat, with many venues offering customers bargain meals for just $10 or less.
Although you will not get cordon bleu for a blue bill, a tenner will still get you steak and chips, pizza, the counter meal classic chicken parmigiana or even a plate of tiger prawns.
It's not just on cheap Tuesdays either - _The Weekend West _found dozens of venues serving budget meal specials for less than $10 every night except Saturday.
Many others, such as the Wembley Hotel, were just over the magic number but still offered similar plates for $12, while others advertised two- for-one deals on pizzas and main meals.
For many bars, selling classic dishes at basement prices several times a week has brought dividends and pulled punters back to their local haunts.
Hyde Park Hotel assistant manager Caitie Jefferies, whose venue serves half a kilogram of chicken wings for $10 on a Thursday night, says the special deal has turned the evening into the busiest of the week.
On a good night The Hyde Park's kitchen can serve up to 90kg of chicken wings and has sometimes run out.
"We have people calling up to reserve plates of wings and our staff even come here on their nights off for them," she said.
"With the climate today it is so expensive to go out and eat, these prices really have got people coming back to their local pub.
"Usually the trend is that things quieten down after new year but that hasn't happened."
The Mullaloo Beach Hotel has special deals four nights of the week on standard pub fare such as pizza, pasta, parmigiana and ribs.
At The Flying Scotsman in Mt Lawley the Sunday offering of $10 for a pizza and pint is an institution.
In South Fremantle, Clint Nolan's Who's Your Mumma started introducing its own specials six months ago, with $10 Monday night chicken schnitzels and more recently even cheaper taco dishes on a Tuesday.
According to manager Lisa Lillico, the customers have really come to the party.
"We do a lot of grazing plates and we wanted to introduce something more substantial," she said.
"It's a good way of bringing people in - they come in, have a look around and, of course, get a good feed.
"It's been really positive."