‘Sorry, just got to take this.’
I watch him wait to answer the call until he has left the room. Then I hear him say hello to someone. I try to listen in. I don’t know why I do that. I suppose I can’t help myself. Maybe it’s the inquisitive writer in me, but I wonder if it’s someone from Monaco on the phone, or someone in Manchester? What if it’s his boss and someone has told them that there is a stranger on board? I start to panic after what happened at the apartment.
‘Yes, I’ve got all the stuff. It’ll be with you any day now. I’ve just got to take care of some business out here first.’
Some business? Does he mean me, or some big deal I know nothing about? I am intrigued and listen in closer, but he isn’t giving much away. It serves as another reminder that I really don’t know him.
That evening, as Elias knocks on my bedroom door to take me for that dinner he promised, my eyes feel as though they will pop out of my head. I am reminded again what a handsome man he is. In a pair of cream chinos and one of his trademark polo shirts, he holds his arm out for me to join him.
However, instead of going out somewhere as we had originally planned, he has arranged for some food to be delivered on deck. I follow him upstairs, imagining a chicken curry from the nearest takeaway waiting for us. But I am stunned to find that he has transformed the dining table into something more fitting for the high-net-worth passengers ofBelow Deck.The table is set for two with silver placemats, glasses for water and wine, cutlery that is so highly polished the moonlight is almost reflecting off them and bright blue plates. The exact shade that Elias seems to love.
A silver ice bucket has a bottle of French wine, and Elias offers me a taste. I take a sip of the smooth, fine wine.
‘It’s delicious.’
Once I have sampled it, Elias pours me a generous glass as a candle flickers in the middle of the table. He quickly explains that they only have battery-operated candles on board to ensure there is no risk of a flame flying off errantly in the wind.
‘Safety first, always.’
‘The size of this glass of wine, I think you want me to fall overboard,’ I tease.
‘Ooh, I’d never want that, unless I could catch you in my arms.’ Elias looks away, realising he shouldn’t have said that. ‘Umm, anyway, as I say, I take safety very seriously. And, on that note, I hope you don’t have any allergies. I just realised that I went ahead and ordered a takeaway without checking with you. I’m not used to catering for people on board. That’s not part of my job description.’
‘No, it’s fine. I’ll eat anything. Except Mexican. I must be the only person on earth who isn’t into enchiladas and fajitas. Soraya and Carol never understand it.’
‘You’re safe. It’s not Mexican.’
‘Then I’ll eat anything.’
‘Fabulous. Give me two seconds to get everything from the galley then.’
‘Will you let me help?’
‘No, have you ever seen the mess I leave in the galley? I’m a better skipper than I am deck crew.’
‘Well, I’d say you’ve done a pretty good job with this,’ I say, admiring the table set up.
As Elias rushes off to get the food, I enjoy my wine. I smile to myself as I think how luxurious the wine glass is, compared to the hand-painted one I use at home that Jasmine made for me at school. Both are equally as special, though.
With the stars shining down on the sea around us, I look around in disbelief. What am I doing sat on a yacht in Monaco with a mysterious but very handsome skipper? I can hardly believe my luck. I am beginning to think that leaving my purse back in the apartment that first morning was the best thing I have ever done, when I hear Elias’s voice behind me.
‘Penny for them.’
‘Huh? Oh… I was just thinking how beautiful all of this is.’
‘Yeah, it’s not a bad place to work,’ says Elias, holding out a big silver tray full of shellfish.
‘Maybe I should apply to become your deck crew.’
‘Now wouldn’t that be fun! You and I together all day.’
He places the food down on the table, and I look at the buffet he has spread out in front of us. I have never seen anything so lavish for a takeaway. There are no poppadoms or prawn crackers, only mussels, oysters and scallops, slices of lemon and piping hot crusty bread. My mouth waters looking at it all.
‘I do hope you like seafood?’ says Elias.
‘Like it? I love it. It’s my favourite.’
‘That’s great. There’s this really nice place I order from. That’s one of the perks when you’re close to the sea, you get all the fresh catches.’
