The Grounds Keeper

Chapter 17 The Girl In The Green Dress

Louis laid out two long thin plates in front of each of them, covered in a decorative assortment of golden fried items, there was a large patty of what looked like small shrimp and white bait fish that had somehow been frozen into crisp glass like amber, the fish had been arranged in a manner that gave the illusion of a whole school swimming in the same direction, the reef they were swimming above was a mix of shredded carrot, burdock root and thinly sliced onions, it looked like an art piece captured in crisp batter, the next item looked like two thinly sliced crisps of lotus root that brought a darker earthier colour to contrast against the lively light tempura crust, beside it was a large panko crusted prawn cutlet, and lastly a perfectly book layered stack of thinly sliced eggplant, pumpkin and zucchini that had been individually fried in tempura batter and arranged into a flower, they sat atop a bed of fragrant shiso leaves that gave the dish a much needed pop of colour and freshness.

Not a drop of residual oil stained the beautiful platter. Showing they had been fried and drained perfectly, and as Eathon smelled the dish not a single off smell could be picked up. The man must have changed the oil every fry it seemed, this was masterful. A saucer of translucent black tempura tare sauce was placed in front of each of them.

Louis stood and bowed "I will return with the sparkling sake for this course."

Eathon must have unconsciously made a face when he heard this as Tatzurie held up a hand to stop Louis from leaving "how about you pick the drink for this round, do you have any suggestions for fried foods?"

Eathon let an awkward smile fill his face, "no, no, I'm fine with more rice wine, its fine." Tatzurie laughed and gestured easily at her plate "my foods getting cold Eathon. I would find it more insulting to my culture if that happens than the choice of drink I have, pick something quickly." He nodded, with a grateful smile and looked up at Louis "do you happen to have any Vermentino?"

Louis returned soon after with a bucket filled with ice and two delicate long stemmed crystal glasses in to which he poured a glistening golden wine. Eathon closed his eyes as he breathed in the gorgeous aroma of chamomile and daffodils, he missed this. Every special occasion of his life was set into his memories by this very scent.

Vermentino is the corner stone of Sardinian white wine and was what they were most famous for. They clinked glasses over the table and took a sip. Immediately the flavours of granny smith apple, lime and orange blossoms exploded over the tongue, but the best part was to come, as the acidic profile of citrus finally eases off, a gentle bitterness fills the palate, the flavour of green almonds dipped in salt, utterly unique and utterly beautiful, this may sound strange but one only needs to experience this flavour once in order to begin a love affair with Vermentino that will never die.

The first bite of tempura was an experience of perfect textural contrast, the pumpkin was sweet and creamy, but its shell shattered and crackled like fine glass and its salty exterior balanced out beautifully with the sweet flesh. The zucchini had a mild bitterness that complimented the similar elements of the Vermentino which elevated their flavours immensely. The eggplant had a silkiness that was complemented by the subtle crunch of the batter. The panko crumbed prawn had a different texture all together, it was thicker and more robust than the delicate tempura. It was perfect for the juicy flesh of the large prawn which flooded the mouth with sublime savouriness. Lastly was the gorgeous artificial reef, as he bit into it, he could feel each component separately in his mouth. The vegetables remained crisp and fresh, the whitebait gave an amazing umami to the dish and the guts of the small animals also had a bitter quality that again matched the wine in a dance of harmony. The plump prawns gave a beautiful contrast of textures that made every mouthful more enjoyable. Not once did he feel the dish was heavy. That was the mark of a master