#fantasy menu

The Boatman's Tail

The best place to eat, drink, and relax in Kenarthi's Roost! Weekly specials come with a complimentary glass of cold coconut water or moon sugar wine. Free flow moon sugar available at all tables.

Morndas

Catch of the day fish curry (please specify mild or spicy)

With a side of ghee paratha or coconut rice.

Tirdas

Bread basket

Featuring sweet fruit-stuffed naan, tissue roti, moon sugar bread sticks, and an egg-and-sardine open-faced sandwich. Comes with an array of dipping sauces.

Middas

Maormer-style barbecued whole Pyandonean Ray

With sweet and savoury saltrice sauce and seaweed salad with dried anchovies.

Turdas

Kwama egg and oyster omelette

With pickled green chilis and red hot sambal.

Fredas

Stir-fried seafood kway teow noodles

Served with fresh prawns, cockles, and crispy lard bits.

Loredas

Rum-basted grilled seagull breast OR four wings

Basted in a tangy, spicy dark rum sauce and served with Eidar cheese dip.

Sundas

Fish stick sandwich

Made with fresh breaded tuna, with coleslaw, sriracha, and smoked fish roe.

Dessert of the week

Mango fried ice cream

Barbed Hook Tavern

Our humble tavern offers delightful weekly specials for you to enjoy alongside our prime view of the Skywatch Docks!

Morndas

Blue Monkfish pie

Our signature Morndas special! Chunks of fresh, salted, and smoked Blue Monkfish in a white wine and herby tomato gravy. Served in a crisp, buttery pie crust.

Tirdas

Three-seaweed and lobster salad

A zesty and refreshing blend of three types of seaweed marinated in yuzu ponzu, topped with delicate grilled lobster slices and creamy sesame dressing.

Middas

Mudcrab fritters

Battered mudcrab meat and smoked roe blended with our secret house spice blend. Served atop fresh salad, with an airy cottage cheese and dill dip.

Turdas

Seafood noodle soup

Mixed fish, squid, and shellfish with seasonal vegetables, cooked til tender in a beautiful creamy prawn stock atop hearty handmade egg noodles.

Fredas

Smoked Thrassian Eel spring rolls

Thrassian Eel straight from the docks, smoked in-house over maple wood. Wrapped in rice paper rolls and lightly fried, and served on a bed of crisp salad with sriracha mayo dip.

Loredas

Cheese-stuffed mudcrab

Whole mudcrab baked with our Altmeri four-cheese blend, topped with garlic breadcrumbs and served in the shell with salsa verde.

Sundas

Barbed Hook surf and turf

The Black Shalk Cornerclub

Welcome to Vivec City's Foreign Quarter! Don't feel like an outlander, make yourself at home and enjoy our delicious menu, inspired by wider Tamrielic cuisine.

Home-made wickwheat bread basket with freshly churned guar-milk butter included with every meal!

Starters

Kwama egg and ash yam fritters

With Argonian-inspired papaya and fire petal dipping sauce

Shein-marinated scrib jerky bites

With creamed bittergreen dip

Hackle-lo salad

With pickled scathecraw, gold kanet, and topped with a poached kwama egg

Mains

Black pepper Vvardenfell crab

Served whole with wickwheat mantou buns (steamed or fried)

Breton-inspired guar-milk cheese and saltrice risotto

With nix-hound bacon and bittergreen petals

Wickwheat Imperial-style tagliatelle

With squid ink sauce and topped with fried mixed seafood from the Inner Sea

Desserts

Nord-inspired comberry flan

With comberry-sujamma compote

Marshmerrow meringue pie

With moon sugar drizzle

Ash yam and gorapple Orcish-style torte

Walker's Stay, Dune

Now refurbished! Come and enjoy our spacious, comfortable lodging and delicious weekly specials in the heart of Dune.

Morndas

Moon Sugar-Glazed Brisket

Twelve-hour smoked brisket basted in moon sugar glaze and classic Elsweyr spices, served with saffron rice and beans

Tirdas

Dune-Style Fellrunner Ravioli

Hearty giant ravioli stuffed with spicy pulled fellrunner, spinach, and pistachios, topped with harissa and tomato gravy and shaved Cyrodiilic pecorino

Middas

Brown Trout Nyat Nyat

Whole locally-sourced Reaper's March Brown Trout, fried to perfection and topped with a spicy calamansi lime, ginger, and lemongrass gravy

Turdas

Arenthian Grazing Platter

A classic Reaper's March specialty, featuring yoghurt-marinated water buffalo meatballs, tempura-battered Flying Fish bites, turmeric potato cakes, bacon-wrapped onion rings, and an array of pickles. Served with sweet soy sauce and peanut sauce dips.

Fredas

Fellrunner-and-Lemongrass Satay Lilit

Minced fellrunner and Elsweyr basil sausages, grilled on lemongrass skewers. Served with sweet chili sauce and jasmine rice

Loredas

Water Buffalo Rawon

A rich, sweet-and-savoury black soup with a keluak nut base, served with tender water buffalo meat, root vegetables, and glass vermicelli

Sundas

Dune Vegetable Pot Pie

Tender okra, tomatoes, aubergine, potatoes, and watercress stewed in a rich coconut curry, and baked in our homemade flaky ghee puff pastry

Dessert of the week

The Shrewd Brew

Lillandril seasonal menu. Summerset wine pairings available with all food.

Starters

Barbecued bamboo clams, wrapped in Russafeld grape leaves with a spicy white wine sauce

Gryphon egg scramble, with Summerset sheep's cheese, wild mushrooms, and smoked mackerel

Shrewd salad, with local salad greens, seasonal fruit, Auridon feta, and garlic croutons. Finished with Russafeld red wine vinegar

Mains

Roast fellrunner, with herbed rice cooked in fellrunner fat

Lillandril swordfish steak, with a sweet mirin glaze and sour plum nori rice

Garlic and Summerset sheep's cheese gnocchi, with pine nuts and brown garlic butter sauce

Dessert

Summerset Rainbow Pie, with tonka bean ice cream

Smoked oolong and dark chocolate mousse, with jalapeño caramel sauce

The Cheydinhal Bridge Inn

The Niben's best kept secret, specialising in Cheydinhal's signature Dunmeri fusion

Morndas

Harlun's Watch famous beef pie, with tender beef brisket, Harlun's Watch Stilton, locally-foraged mushrooms, and a wickwheat crust

Tirdas

Hlaalu-style ash-baked chicken, with fresh roasted vegetables from Cheydinhal Market

Middas

Corbolo River grilled salmon, with a sweet teriyaki glaze, pickled comberries and radish, and egg fried saltrice

Turdas

Nibenay Basin wild rabbit, braised in port, sujamma, and served with ash yam gratin

Fredas

Cheydinhal roast goose, with plum and comberry sauce and creamed hacklo-lo

Loredas

Lake Arrius creamy slaughterfish and mudcrab bake, served atop cheesy saltrice

Sundas