The other thing about the choice of restaurant is that, at various points in the conversation, the contrast between the terrible events of 100 years ago and the bobbing ferries and delighted tourists in front of our table makes Carapiet laugh at how seriously Australians take their First World problems.
“We have pretty much the best of everything, look at this,” he exclaims gesturing at our surroundings.
No wine for lunch. Carapiet orders salad but no onions or capsicum. I am gluten-free and go for a sirloin with nothing. We agree to have a coffee later.
Survivors’ Horror Stories