Lady Adler's Noble Bar & Lounge

Discussion in 'Guilds and Organizations' started by Messtro, Jun 25, 2020.

  1. Messtro

    Messtro Flower Goblin Staff Member Roleplay Staff

    May 23, 2016
    Likes Received:
    | Ambience |
    → Background
    ▹The Lady Adler’s Noble Lounge & Bar came to fruition in the holy city around 308AC, being funded and owned by Baroness Cecille Typhonus and the Typhonus Family. The lounge was created for nobility to have a place to privately gather in the city and constantly have access to various drinks and food. It holds a strict policy against commoners, aberrants, and other such people entering the establishment. There is a rule in place if a noble brings a commoner guest in they are allowed to but the commoner is held to noble etiquette standards. House guards, court mages, and other such people who work under nobility are allowed to enter under the ideology that they assist with the serving of nobles or keeping the commonfolk out.

    → Information
    ▹There is a Regular, VIP, and VIP+ option for payments for the bar and lounge. There are various differences between the various options.
    → Regular
    → Pays a monthly fee of 500 regals [non-progression] or a day visiting fee of 50 regals to the Noble Bar and Lounge which is general payment for food, drink, & usage of the lounge.
    → Free access to the lounge at any time as long as someone is there.
    → Free to bring in 1 commoner guest per person of Regular payment level.

    → VIP
    → Pays a monthly fee of 1000 regals [non-progression] or a day visiting fee of 100 regals to the Noble Bar & Lounge.
    → Relevance over Regular guests and will be tended to first and foremost unless a VIP+ is present.
    → Free access to the lounge at any time as long as someone is there.
    → Free to bring in 2 commoner guests per person.

    → VIP+
    → Pays a monthly fee of 1000 (aka bi-weekly via progressions) regal progression money.
    → Relevance over Regular guests and will be tended to first and foremost.
    → Free access to the lounge, the ability to host events, and have general sway over drinks and food even if no one is there.
    → Free access to bring in multiple guests per person, however, aberrants will be heavily scrutinized.
    → The ability to kick out other nobility if they cause issues along with being a pseudo investor to the bar.

    ▹ There is a general group of policies in place within the lounge and bar known as the Ehrenkodex, the various policies are as followed;

    Policy 1: Nobility is to adhere to their appropriate noble etiquette laws, and generally keep in mind that the Calemberg Code is most appreciated but not enforced within the lounge.
    Policy 2: Titled nobility and VIP members are favored when it comes to requests and asking people to leave a lounge if a dispute occurs.
    Policy 3: All commoners, aberrants, and other non-nobility who enter without permission can and will be kicked out if no current noble takes them as a guest, there is an exception to this rule being members of the Unionist church such as Reverends are allowed in for respect of the church.
    Policy 4: Mini events can occur throughout the week and can be hosted by any peerage as long as they give a 24-hour alert prior to hosting the peerage there.
    Policy 5: There is no major cost for food and drink, a noble person is to pay a fee per month to have free access to food, drink, the various lounges, and gambling hall.

    → Menu
    Frivolous Ale - The beverage appears as a deep, hazelnut brown white a pure white foam. It is thick when poured and foams up quickly, often spilling over the edge of the drink's mug. Frivolous Ale tastes sweet like cherry and vanilla, which heavily masks the taste of alcohol. It leaves a syrupy texture and a dry mouth in want of more to drink.
    Ale - A variety of various ales provided from both Anglia and Calemberg stock the halls of the Adler Lounge & Bar. Most are a high-end brew carefully made over generations of families for the perfect drink. Light and dark brews are most common throughout the bar as it is the day to day drink offered.
    Dorinn Herbal - Dorinn Herbal has the same consistency and color as rum, in that the liquid has a red-tinged, brown coloration. When examined closely, one can see the various small sediments that remain from the creation process. Dorinn Herbal has a slightly sweet taste when it first makes contact with the mouth, though this becomes a hard nip once it begins to go down fully.


    Joonferbeer - Joonferbeer appears as a dark red liquid, easily poured and drunk though a small level of pulp may be found at the bottom of large glasses or tankards of the drink due to the cranberries. It tends to have a rather bitter taste though some say a better description is tart, it can also have a kick of cinnamon if added.
    Casilleroablo - Very rarely used, it is typical for smaller gatherings of VIP+ of the bar and lounge to be able to have a glass. Casilleroablo, when diluted, appears bright and cloudy like absinthe. When poured pure it is opalescent; a swirling, iridescent white like the nacre of a seashell. The liquor’s flavor is multifaceted - it begins with the taste of soothing spices, progresses through flavors of sweet fruits and black licorice, and ends with a powerful liquor finish. When consumed pure, its flavor - and potency - is several times more intense.

    Red Wine
    White Wine

    Tea - Various types of tea are sold, natural to assume they have most flavors.
    Kaffee - While Kaffee without cocoa tastes very bitter, the combination of the Kaffee Beans and the cocoa powder works to produce a pleasantly mild, sweet taste. Therefore, sweetened Kaffee with added sugar is only popular to those with a sweet tooth, as most find it overly sweet.

    Dolce Nettare - Depending on the juice used in making the beverage, Nettare can come in a variety of colors. These range from pale yellows, to bright pinks, to darker burgundies. Overall, the beverage has an opaque quality to it, due to the cream settling into the beverage. Common juices used are apple, orange, pomegranate, mango, and peach. Other fruit juices can be requested as well.

    Veniard d’Estaing - A popular choice of meal, and the pride of many Leutz-Vixe chefs. It takes the form of a Venison steak, aromatic, and drizzled in butter. Venison D’Estaing tends to be more aromatic and tender than other cuts of steak. This is due to the brining, as well as the melted fat.

    Drägar Shinken - The Drägar Shinken was created with visual appeal in mind. The pork belly that had been wrapped around becomes crispy, in stark contrast to the tender ham below. Having been added last, the honeyed glaze darkens slightly and adds a golden lustre.

    Valezzo Sausage - Valezzo looks like an ordinary sausage except for the fact that it has white stripes or specks strewn all over it, and decorated with green spices and herbs from Montania.

    Herzsuppe - The broth itself is a creamy golden color, with a few stalks of asparagus, bacon, and chives to provide a visual pop. Some particularly innovative chefs have taken to adding small flowers or thin pieces of gold if they can afford the latter.

    Shepstai - The Shepstai appears to be a hefty meat pie, and is generally served mere seconds after being removed from the oven. Its visual appeal relies on being fresh out of the oven. The dish’s texture is different on every level, from the crust down. The outside is flaky and smells like baked bread, while the inside tends to be softer and more aromatic. The contents taste like meat pie should, although with a slight variation in the chewiness of the sheep intestine.

    Parmetano - The Parmetano is a fried food that makes use of various different textures and tastes in its ingredients. The most common combination is mozzarella on the inside, with parmesan and cream cheese on the top. The dish is a crispy golden color, heaped in melted cheese and cream cheese. The batter flakes off in fine layers, creating a delicate look.

    Stubborn Paeg - The Stubborn Paeg is a dish meant to capture attention - at the center of the dish’s platter sits a roasted pig’s head surrounded by tangled spirals of sausage and herb potatoes. Its visual novelty comes from the clay cracking technique used in its presentation at the start of a feast.

    Ostepai - Ostepai appears as a tartlet of various colored cheeses - it’s cast in striated strips of white, yellow, and champagne gold, like a field of wheat. It is a unique item and integrates a profile of tastes that can vary, but always with salty, nutty, and mildly sharp notes. Depending on its topping, Ostepai will carry either sweet, savory, or fruity characteristics, with similar texture and temperature changes.

    Pinteel - Pinteel, because of the green tea added to the pastry, appears as a golden-green street pie topped with stark white cheese. When broken with a fork, the pie reveals even more green, much like the many shades of mossy bark.

    Sumaturun - Sumaturun looks like a smooth white liquid, with flecks of green from the Mint leaves and cucumber chunks. This cold soup tastes like cucumber and mint intermingled with tangy plain yogurt, though it can have a spicy tingle should hot sauce be lightly applied.

    Calemburger - The Calemburger appears to be several foods crammed together between two slices of bread, though more professional cooks take the time to ensure that each part is balanced on top of the others. The Perfect Calemburger has the patty fully covered by a melted Burgdigalic Cheese slice, which itself is covered in a blanket of lettuce. Resting on top is a perfectly circular tomato slice, with bits of onion sprinkled on top.

    Hardefel Pandella - The casserole takes on a beautiful golden color in the oven, with a crispy crust forming over the onions and potatoes. Parsley and chives have been added to provide color and contrast.

    Zürcher Geschnetzeltes - The stew is relatively pale, with no color additives aside from the white wine. Most chefs will choose to accent it with a sprig of parsley, so as to avoid criticism for the lack of interest on the plate. It appears like most ragouts do, of thicker consistency. A Genevaud veal and mushroom components are added and are tender in the dish.

    Tripe Soup - The appearance of Tripe Soup is quite odd to those ignorant to the dish. The broth is commonly white, yellow, or orange along with being a cloudy soup with chunks of meat. This depends on the type of seasonings and vegetables used during the process of making the soup.

    Sweet Berry Tarts - A small plate of pastries with different types of berry combos drizzled in powdered sugar and honey. Strawberries, blueberries, blackberries, wild berries, mangos, and peaches.

    Vanilla Rum Cake - Light and airy with the perfect amount of rum, it is perfectly moist and delicate. There are berry garnishes atop the cake depending on the season of berries at the time along with roasted nuts served on the side.

    Mousse Puille - Mousse Puille can be considered a very attractive cake. Without any sort of icing or glaze, the cake appears dense and moist, though this depends on the amount of boiling water used during preparation. The cake can be made in various styles for different events. If made for a wedding, the cake can be several tiers high, or if for a simple party or celebration, it could simply be a single layer.

    Confis d'Hollais - Confis d’Hollais primary ingredients are the Brissiaud berries it is known for, as the essentially make up the appearance of the dish. The berries are traditionally laid out in an ornamental pattern to be pleasant to the eye, oftentimes organized in the shape of a noble house’s crest in the event a family visits, and drizzled over with honey. These decorations are meant to lessen the actual appearance of the berries, which are stripped of their normal red color and replaced with a golden glaze glow.

    Typhwalderkirsch - Primarily dependant on the chef in question, the cake can either come out looking extravagantly beautiful or fairly basic. Regardless of decoration, however, the cake will always have two rich brown sponges making up the main bulk of the cake, with the crimson of the cherry filling transitioning into the pale fluffiness of the cream in the center. It can have several tiers if the baker so wishes.

    Flatte Bröd - The Flatte Bröd appears as a simple flatbread, with candied apples. It’s oftentimes dressed up with a glaze to make it appear more sophisticated than it is.

    Pecharik - Pecharik is simple in appearance, sliced peaches coated in a heavy layer of chocolate. Some chefs have been known to use white chocolate to trace intricate designs into each, though this is uncommon due to the amount of effort it takes.

    Grösglockner - The cake is a tangle of doughy strands, sometimes done haphazardly, sometimes arranged in intricate designs. The golden-brown of its body is covered in mounds of powdered sugar and can be accentuated with other toppings.

    Brenner Tristan - Brenner Tristan is a beautiful pastel yellow, with brown pie crust and dollops of cream on top of it. The very essence of the dessert is gentleness. This is contrasted by the layer of burning sugar, which is set alight minutes before it’s served. The burnt sugar adds a glistening sheen.

    *Galis Veleto - The Galis Veleto is a mound of shaved ice, usually grated until it becomes as fine as snow. The color depends on the dyes used but tends to center around bright hues. It comes with various flavors depending on the colors used such as blueberry, blackberry, grape, cherry, and plenty of others.

    Strómatou Ouranoú - Strómatou Ouranoú is a rather visually unimpressive dish, without any striking colors or adornments. It has flaky, crisp pastry of golden color often washed over with egg to provide a light shine over the upper layer, and filled with layers of roasted nuts and caramelized honey, with a rough, golden brown color.

    Glastrov Cake - The cake itself is dark and rich, a very deep golden brown. It tends to be brushed down with glaze, and snowflake-like sugar decorations are not uncommon. All in all, it appears like a dressed up brioche bun. A delicate pastry, soaked in rum and covered in crystalline sugar.

    → Workers
    ▹ Head of the Adler Bar & Lounge - The owner of the business along with typically being a Typhonus that funds the entire thing. They have the highest sway on everything and typically enforce rules and policies to be added over time if need be.
    → Baroness Cecille Typhonus

    ▹ Managers of the Adler Bar & Lounge - They are second in command to the head of the Bar, usually someone close to the family or a family member itself that is involved with the business. They are in charge when the head isn’t around and can make executive decisions without the head being around.

    → Dame Josephine Typhonus

    ▹ Workers/Cooks - Self-explanatory, they’re typically bartenders, musicians, and chefs that are trusted with nobility food and drink.

    → Hiring!

    ▹ Enforcers - They enforce the policies of the bar and can kick non-nobility out of the lounge unless instructed not to by a manager or higher or a noble.
    → Natalie

    → Applications
    Character Skills?: {Doesn’t have to be an app, just a general idea what your character is good at prof wise.}
    IC Meeting or a Letter to Baroness Cecille Typhonus:
    • Powerful Powerful x 8
    • Winner Winner x 5
  2. Messtro

    Messtro Flower Goblin Staff Member Roleplay Staff

    May 23, 2016
    Likes Received:
    Any nobility wanting a pass can either pen a letter here, over the forums, or meet with Cecille IC!
  3. Beleiver

    Beleiver I'm a Believer
    1. Anime Alliance!

    Nov 19, 2016
    Likes Received:
    IGN: Antartican
    Discord?: You Have It.
    Mutes/Jails/Bans?: N/A
    Character Skills?: Blades.
    Timezone?: EST
    Position: Enforcer. And Bartender if needed while on duty.
    IC Meeting please!
  4. Messtro

    Messtro Flower Goblin Staff Member Roleplay Staff

    May 23, 2016
    Likes Received:
    Accepted! We spoke about this yesterday.
    • Thank You! Thank You! x 1

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