From their $19nett set lunch menu, but this is also available on their ala-carte menu as well.

The beef steak uses a flank cut, sous vide for six hours so it's pretty tender. Comes drizzled with a savoury sauce drizzled atop, while a little salt is sprinkled atop to help lift the taste of the meat even further. Mash was surprisingly smooth and creamy, while the mushroom at the side was rather reminiscent of enoki mushrooms texturally and taste-wise.