I went on a lovely date with mr wildman doug ©. We wanted to try something different. And we found a place that actually serves pretty high quality (and expensive) gourmet dishes. This place is called Silk Room and it's located near the Law Courts on Newcastle Quayside.

We were greeted warmly and led to our table for two by the window. We already knew what we wanted to order, so we asked the waiter's recommendation of wines to accompany our main dishes. A red for me, and a white for him.

Presenting... Mr Douglas J. Ghani, my date who's acting a little cool towards the camera here
We had a very rich tomato and basil soup for a starter, and ordered onion rings as a side dish in addition to chunky fries. After a short while, the mains that we ordered were finally served...

Crocodile Tail Fillet Steak
These large aquatic reptiles live throughout the tropics congregating in fresh water habitats and are one of only a few species to have changed little since the time of the dinosaurs. Living on average around 70 years crocodile tail fillet is high in nutritional value & a recognised delicacy enjoyed around the world from Australia to the United States. At Silk Room this delicately flavoured white meat is freshly seasoned with cracked black pepper & sea salt and served on a bed of sliced juicy mango. It is drizzled with a basil, garlic & parsley jus served with a red onion marmalade confit & homemade chunky fries
The mango wasn't ripe, so they served a citrus salad instead. Crocodile meat... the first time tasting anything like it in my life. A reptile, yet it's the toughest white meat I ever chewed on. The other dish was...

Kangaroo Fillet Steak, Caramelised Pear & Red Currant Jus
Kangaroo meat forms an important part of the traditional Australian Aboriginal diet & is called Kere Aherre by the natives of Central Australia. The kangaroo was first discovered by Europeans in 1770 by Captain James Cook on the banks of the Endeavour River when he was exploring Australia & still to this day is the only large animal in the world to use hopping as a means of locomotion. Kangaroo is a red meat high in protein, low in fat and rich in iron giving it a dark appearance similar to roast beef. It is best cooked medium rare. At Silk Room the Kangaroo fillet is cut into medallions & cooked with onions & bacon then finished with a port, red currant & butter jus with caramelised pears.

I like this one, but I try not to think of the poor kangaroo when eating it. It looks like beef but the meat seems slightly tougher. Loved the sweet sauce and pears, too.

After dinner, it was desserts time. But we were too full, so we decided to have liqoured coffee instead. And the flavour we chose was...... Amaretto. Mmmmm....

Taking my first sip of the coffee...

Hmm.. Amaretto tastes like...
ALMONDS!!! Sweeeeeeet...
And the best thing at the end was... we had 2 complimentary shots of Sambuca. Nice and... hot.