The menu tells you to follow your nose — caramelised sugars, charred skins, roasting nuts, stewing meat. Middle Eastern at the base and then off wherever it likes: cos lettuce treated as shawarma under rose coconut yoghurt, cauliflower in a gochujang glaze, roast chicken with tandoori pine nuts and fried curry leaves. The goat shoulder is braised in century stock and comes whole or half. Named for the soldiers' campsite, and it keeps the conceit — a place on William Street to pull in and rest up.
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