Billinggate Tavern

Billinggate Tavern is an eatery in Brisker's Cove, around Seareach, that sells food. Located on Billinggate Row, this shop sells a variety of beverages and bar food, and has five tables in its dining room.

The proprietor is Zabai.

Billinggate Tavern, Taproom

[Billinggate Tavern, Taproom]	Room: 7140401
Bawdy music, raucous laughter, and discordant singing fills the air of the room, mingling with the scent of stale ale, unwashed bodies, and ocean air. Stretching left to right along the back, south-facing wall, a long bar surrounded by long-legged oak stools gathers a crowd of workers and sailors, each thirsty and insistent on recieving attention. The atmosphere within the tavern is stifling and hot.
Obvious exits: west, out

  Menu
  ----------------------------------------------------------------------
  1. a fillet of rum-soaked sand perch    9. a stein of citrus-laced beer
  2. a bowl of hot clam chowder           10. a dark Aldorian brandywine
  3. a bowl of seasoned fish stew         11. a stein of pale Three Maidens ale
  4. a fluffy buttered popover            12. a glass of Phannus plum mead
  5. a caramelized onion-topped popover   13. a glass of orange blossom mead
  6. a grilled herb and garlic bread      14. a glass of Selanthian pear marsanne
  7. a flaky mango-filled pastry          15. a stein of Phannus porter
  8. an apple and fig-filled pastry       16. a glass of plummy Allace syrah


1) The headiness of rum only partially conceals the salty crispness of the sand perch's meat, which has a strangely musky flavor that is not unpleasant on the tongue.
2) The sand perch is surprisingly meaty.  Soaked in rum, its meat has a musky beginning and a sweet, lingering finish.
1) Translucent chips of celery season the broth of the chowder, along with diced onion and bay.  The chopped bits of clam are slightly tough, but very flavorful, and the potato chunks are tender.
2) The dissolving chunks of potato lend an extra thickness to the chowder, and the chopped bits of clams and celery mix well in every bite.
1) The halibut in the stew is tender and flavorful, accented by thyme, parsley, and leeks, all in a broth seasoned with a dry white wine, lemon, and celery.
2) The occasional mussel found within the stew pairs well with the halibut, and both are enhanced by the dry white wine in the broth, along with the garlic, thyme, and leeks.
1) Packed with bitter Mestanir cheese, the buttered popover has bits of rolton and mushroom mixed into it.
2) Wrapped in a thin, yet dense, pastry, the buttered popover has tiny garlic cloves that complement the cheese, rolton, and mushrooms baked within.
1) Permeating the thin layers of the popover are dozens of caramelized onions that punctuate a pleasant buttery flavor.
2) Dry, but not terribly so, the top of the popover is riddled with dots of caramelized onions and glazed with butter.
1) Perfectly toasted and crisp, the herb and garlic bread feature distinct grill lines that hold a faintly smoked flavor, while the rich garlic-infused olive oil droplets provide a hint of moisture.
2) Crushed garlic dances across the palate amid salt crystals and smoky white pepper flakes as you crunch into the herb and garlic bread.  Herbaceous aromas within the olive oil reveal themselves as rosemary, oregano, and spicy basil.
1) Chewy and sweet, the rich mango filling tastes like a tropical morning dipped in a sea of honey.
2) Buttery pastry gives way to a smooth pureed filling of honey-sweetened mango.
1) Flakes of delicate, buttery pastry melt in your mouth to reveal a profusion of warm fruit filling laden with sugar and spice.
2) Ripe apples baked in a confection of honey and spices melt on the tongue, and the jam-like texture of sun-warmed figs adds depth to the sweet, sticky filling.
1) A mix of wheat and barley steeped in aromatic spices and dried orange peel has been fermented in fresh hops to create the brew.
2) The faint aftertaste of baked bread gives the brew a hearty base for the lighter citrus notes.
1) With a medium body, this brandywine is remarkable for its aroma -- toffee and a whiff of burnt sugar -- and bears only the slightest hint of bitterness.  Its dry aftertaste is redolent of sweet malt and molasses.
2) Dark and murky, the brandywine has unmistakable notes of caramel and toffee, with subtle undercurrents of herbs and molasses.
1) The light pale ale has a subtle acetic undertone, which unexpectedly serves to accentuate the underlying fruitiness.
2) Perfectly blended fruit, combined with a myriad of spices, provides a complex array of complementary flavors.
1) Beneath the richness of honey and the depth of mingled plum flavors, a faint bilberry tartness lingers on.
2) Intense plum flavors roll through the honey-sweetened liquid.
1) Threaded with fermented citrus zest, the lush flavors of pure wildflower honey bubble forth from this hearty mead before mellowing to reveal echoes of buttery macadamia nuts.
2) Thick, sweet foam tantalizes your taste buds before deepening into more intensely honeyed orange blossom tinged with a subtle, buttery nuttiness.
1) Light in feel on your tongue, aromas of honeydew and citrus are moderately acidic and richly pleasing to your palate.
2) Rich in body with hints of spice, melon, and pear, the wine picks up licorice and toasted nuts on the long, sappy finish, which ends with a whiplash of smoky minerals.
1) Pleasant traces of licorice, gingerbread, and vanilla linger on your tongue.
2) Light, spicy, and yet very dry.
1) An aromatic waft of sweetened fruit blends seamlessly with the slightly crisp tartness of the underlying plum liqueur.  The complex combination of fermented sour cherries and the natural sugars of the plum brandy leaves behind a pleasantly vibrant finish.
2) A flash of crisp, rousing plum liqueur is cleverly balanced by the mellowed taste of sour cherry.

Billinggate Tavern, Dining Room

Directions: west of Taproom

[Billinggate Tavern, Dining Room]	Room: 7140402
Short oak walls divide the dining room into five sections, creating booths that have access to one of the tavern's many open windows. Inviting tables surrounded by benches sit within the rectangular closures, allowing customers a place to rest and enjoy their meal with a modicum of privacy. Laughter from the nearby taproom fills the air, while bawdy music played by an unseen bard creates an entertaining atmosphere.
Obvious exits: east

#	Item	Details	Price
1	a fillet of rum-soaked sand perch	A fillet of rum-soaked sand perch is normal food. 1) The headiness of rum only partially conceals the salty crispness of the sand perch's meat, which has a strangely musky flavor that is not unpleasant on the tongue. 2) The sand perch is surprisingly meaty. Soaked in rum, its meat has a musky beginning and a sweet, lingering finish. [14800(Dbg) a fillet of rum-soaked sand perch has racial notations for Human, but no racial taste messaging in code 120021]	225
2	a bowl of hot clam chowder	A bowl of hot clam chowder is normal food. 1) Translucent chips of celery season the broth of the chowder, along with diced onion and bay. The chopped bits of clam are slightly tough, but very flavorful, and the potato chunks are tender. 2) The dissolving chunks of potato lend an extra thickness to the chowder, and the chopped bits of clams and celery mix well in every bite. This liquid's color is milky white.	150
3	a bowl of seasoned fish stew	A bowl of seasoned fish stew is normal food. 1) The halibut in the stew is tender and flavorful, accented by thyme, parsley, and leeks, all in a broth seasoned with a dry white wine, lemon, and celery. 2) The occasional mussel found within the stew pairs well with the halibut, and both are enhanced by the dry white wine in the broth, along with the garlic, thyme, and leeks. This liquid's color is pale orange.	200
4	a fluffy buttered popover	A fluffy buttered popover is normal food. 1) Packed with bitter Mestanir cheese, the buttered popover has bits of rolton and mushroom mixed into it. 2) Wrapped in a thin, yet dense, pastry, the buttered popover has tiny garlic cloves that complement the cheese, rolton, and mushrooms baked within.	75
5	a caramelized onion-topped popover	A caramelized onion-topped popover is normal food. 1) Permeating the thin layers of the popover are dozens of caramelized onions that punctuate a pleasant buttery flavor. 2) Dry, but not terribly so, the top of the popover is riddled with dots of caramelized onions and glazed with butter.	75
6	a grilled herb and garlic bread	A grilled herb and garlic bread is normal food. 1) Perfectly toasted and crisp, the herb and garlic bread feature distinct grill lines that hold a faintly smoked flavor, while the rich garlic-infused olive oil droplets provide a hint of moisture. 2) Crushed garlic dances across the palate amid salt crystals and smoky white pepper flakes as you crunch into the herb and garlic bread. Herbaceous aromas within the olive oil reveal themselves as rosemary, oregano, and spicy basil.	75
7	a flaky mango-filled pastry	A flaky mango-filled pastry is normal food. 1) Chewy and sweet, the rich mango filling tastes like a tropical morning dipped in a sea of honey. 2) Buttery pastry gives way to a smooth pureed filling of honey-sweetened mango.	75
8	an apple and fig-filled pastry	An apple and fig-filled pastry is normal food. 1) Flakes of delicate, buttery pastry melt in your mouth to reveal a profusion of warm fruit filling laden with sugar and spice. 2) Ripe apples baked in a confection of honey and spices melt on the tongue, and the jam-like texture of sun-warmed figs adds depth to the sweet, sticky filling.	75
9	a stein of citrus-laced beer	A stein of citrus-laced beer is alcohol. Eventually, it will make you drunk. 1) A mix of wheat and barley steeped in aromatic spices and dried orange peel has been fermented in fresh hops to create the brew. 2) The faint aftertaste of baked bread gives the brew a hearty base for the lighter citrus notes. This liquid's color is marigold yellow.	225
10	a dark Aldorian brandywine	A dark Aldorian brandywine is alcohol. Eventually, it will make you drunk. 1) With a medium body, this brandywine is remarkable for its aroma -- toffee and a whiff of burnt sugar -- and bears only the slightest hint of bitterness. Its dry aftertaste is redolent of sweet malt and molasses. 2) Dark and murky, the brandywine has unmistakable notes of caramel and toffee, with subtle undercurrents of herbs and molasses. This liquid's color is dark red.	400
11	a stein of pale Three Maidens ale	A stein of pale Three Maidens ale is alcohol. Eventually, it will make you drunk. 1) The light pale ale has a subtle acetic undertone, which unexpectedly serves to accentuate the underlying fruitiness. 2) Perfectly blended fruit, combined with a myriad of spices, provides a complex array of complementary flavors. This liquid's color is dark brown.	400
12	a glass of Phannus plum mead	A glass of Phannus plum mead is alcohol. Eventually, it will make you drunk. 1) Beneath the richness of honey and the depth of mingled plum flavors, a faint bilberry tartness lingers on. 2) Intense plum flavors roll through the honey-sweetened liquid. This liquid's color is dark plum.	500
13	a glass of orange blossom mead	A glass of orange blossom mead is alcohol. Eventually, it will make you drunk. 1) Threaded with fermented citrus zest, the lush flavors of pure wildflower honey bubble forth from this hearty mead before mellowing to reveal echoes of buttery macadamia nuts. 2) Thick, sweet foam tantalizes your taste buds before deepening into more intensely honeyed orange blossom tinged with a subtle, buttery nuttiness. This liquid's color is soft yellow.	275
14	a glass of Selanthian pear marsanne	A glass of Selanthian pear marsanne is alcohol. Eventually, it will make you drunk. 1) Light in feel on your tongue, aromas of honeydew and citrus are moderately acidic and richly pleasing to your palate. 2) Rich in body with hints of spice, melon, and pear, the wine picks up licorice and toasted nuts on the long, sappy finish, which ends with a whiplash of smoky minerals. This liquid's color is blackish red.	250
15	a stein of Phannus porter	A stein of Phannus porter is alcohol. Eventually, it will make you drunk. 1) Pleasant traces of licorice, gingerbread, and vanilla linger on your tongue. 2) Light, spicy, and yet very dry. This liquid's color is pale orange.	250
16	a glass of plummy Allace syrah	A glass of plummy Allace syrah is alcohol. Eventually, it will make you drunk. 1) An aromatic waft of sweetened fruit blends seamlessly with the slightly crisp tartness of the underlying plum liqueur. The complex combination of fermented sour cherries and the natural sugars of the plum brandy leaves behind a pleasantly vibrant finish. 2) A flash of crisp, rousing plum liqueur is cleverly balanced by the mellowed taste of sour cherry. This liquid's color is dark plum.	275

Billinggate Tavern

Contents

Billinggate Tavern, Taproom

Menu

Billinggate Tavern, Dining Room

Navigation menu

Billinggate Tavern

Billinggate Tavern, Taproom

Menu

Billinggate Tavern, Dining Room

Navigation menu

Search