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I pick up my knife and fork and compose a neat mouthful, making sure to get some of the wilted greens, the sauce, and the flaky fish. The little noise of enjoyment that escapes me when I lift it to my mouth is completely unavoidable.

It’s delicious.

Noah’s expression lights up into a look of triumph.

I cover my mouth with my hand while I swallow. “Mmm, that’s so good. What’s the vegetable?”

He smiles. “There are two. Saltbush and warrigal greens. Both natives.”

I push the fish a little so I can inspect them. One is stalky and has a little crunch. The other is softer, like spinach. That’s what I thought it was until I tasted it. “I love it.”

The grin stretches right across his face. He was handsome before, but when he’s smiling? The girls of Kraken Cove must have to be on their guard. He’s gorgeous.

“I’ll leave you to enjoy. Please let my staff know if there’s anything else you require. I’ll be back with the next course shortly.”

Noah brings me three more equally complex and well-thought-out dishes. Crispy, melt in your mouth fried squid tentacles, a single scallop raviolo in a delicate butter and pea sauce, and a tiny portion of lamb rump with a red wine jus. Everything is delicious.

I hardly even notice people coming and going. More miraculously, I’m not thinking about Justin or the message. Instead, I’m furiously scribbling in my notebook, recording everything so I know what I want to say tomorrow. There’s no way I’m not posting. This is far too good not to share. Everyone needs to know about this place.

I look up when I realize Noah has returned and is standing by the table, watching me. He clears his throat. “I’m putting a few finishing touches on the dessert. Would you like a tour of the kitchen while you wait?”

The pen drops out of my hand, and I hurry to my feet. A tour of the kitchen sounds amazing, even though I can see most of it from out here. I’ve always loved the high energy feel of a commercial kitchen. That, and the creativity of a really great chef like Noah.

I used to think I wanted to be a chef. I never really had the talent, but I used to dream.

“Really? I’d love that.”

Noah leads me through the big double swinging doors and into the noise and heat backstage. It’s like stepping into a different world. I’m Alice stepping through the looking glass. I can see back to the real world, but in here, everything is a little bit magical.

“What did you think of the snapper?” he asks me. “I’ve been debating putting it on the menu, but I’m not sure how it will go with the locals. My main staples are deconstructed classics.”

That reminds me, I didn’t really look over the menu. Pretty remiss of me, but in my defense, I was distracted. “I’d love to see some.”

An older man with graying red hair ducks his head as we pass his station. He’s plating fried chicken sandwiched between two white circles. As I look closer, I see it’s rice that’s been pressed into a flat disc shape. He dishes out a mound of dressed cabbage and sprinkles sesame seeds on top. “Oh yum.” It’s like a burger, but not a burger. Now I see what he means about deconstructed staples.

“Korean chicken burger.” Noah looks over the plate, gives a curt nod, and a server quickly and efficiently takes it while the chef gets to work on the next thing.

“Beautiful.” I’m staring as another woman bends over a delicate white flower of meringue and cream, carefully placing slivers of fruit and mint on top.

Noah chuckles. “Pavlova.”

I look a little closer. I’ve heard of this traditional Australian dessert and always wanted to try it. I’m a sucker for sweets and fruit, so of course I have.

“And the snapper?”

I look around at him. He’s waiting for my response. “Everything was just perfect. I’ll be honest; I haven’t had a meal that good in a long time. I know I said I wasn’t going to post, but I think I have to.”

He grins. I can almost feel the tension in the air evaporate a little under the exhaust fans. Like his staff have been collectively holding their breath for him to relax.

“Well, let's seal the deal with dessert, shall we?”

“Yes, please.”

He glances down at his watch. “What I have in mind will take about forty minutes. Will you indulge me?”

I’m dead curious and nod enthusiastically. “Of course.”

In the meantime, feel free to look around and ask me anything.”