{"id":1426,"date":"2021-04-14T06:06:26","date_gmt":"2021-04-14T06:06:26","guid":{"rendered":"https:\/\/uberlin.co.uk\/stagger-lee-archives-uberlinuberlin\/"},"modified":"2021-04-14T06:06:26","modified_gmt":"2021-04-14T06:06:26","slug":"stagger-lee-archives-uberlinuberlin","status":"publish","type":"post","link":"https:\/\/uberlin.co.uk\/stagger-lee-archives-uberlinuberlin\/","title":{"rendered":"Stagger Lee Archives : \u00fcberlin\u00fcberlin"},"content":{"rendered":"
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April 24, 2012<\/abbr><\/h5>\n
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RollinRestaurant at Stagger Lee<\/a><\/h3>\n

by James Glazebrook<\/span><\/h4>\n
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\"Rollin<\/p>\n

We’re relative newbies to the supper club<\/a> experience, having only been to RollinRestaurant<\/strong>, and only\u00a0once before<\/a>, but even we could tell that this one was going to be special. Arriving at Sch\u00f6neberg’s old timey saloon (and Mixology Awards Bar of the Year) Stagger Lee<\/a><\/strong>, we were greeted by our hosts Bj\u00f6rn and the Pauls, looking dapper in black tie. They introduced us to a grand first course of gold-flecked oysters and champagne cocktails, and our eight fellow guests.<\/p>\n

\"Rollin<\/p>\n

For this exclusive edition of RollinRestaurant, the guestlist was scaled down from the usual 40+ to just ten, and the menu expanded to seven courses, each matched to a cocktail created by Stagger Lee’s resident mixologist Jakob Etzold<\/strong>. The latter’s genius was in taking a key ingredient out of each dish and applying it to the drink, for example, taking the dill that topped our tartare of mussels and adding it to his mustard martini, The Log Lady.<\/p>\n

\"Rollin<\/p>\n

I’ve included the menu below for your perusal\/envy, but here are our highlights of a pretty highlight-packed meal. This dude’s personal favourite was spiced pork belly, accompanied by the awesomely-named peak black ale Dark as the Dungeon<\/strong>. As I sipped my single malt whisky, blended with homemade sugar, bitters and a smokey, dark ale from Bavaria, I remember thinking, this is how kings used to dine in, well, Game of Thrones times. “For sheer nom nom”, Zo\u00eb’s chosen the dessert, salted chocolate creme, and to drink, the Fr\u00e4ulein<\/strong> – a rum schrub topped with wild berries.<\/p>\n

\"Rollin<\/p>\n

As ever, RollinRestaurant combined fine dining with warm company, and we feel privileged to have been guests at their most special supper club to date. You need<\/em> to get in on this, so join the mailing list<\/a> and cross your fingers for a place at their next event. I’m salivating at the mere thought of it…<\/p>\n

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\"RollinRestaurant<\/p>\n

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