Return to home
Our gift vouchers are handwritten on beautiful foiled card, valid for one year and sent out the same day we receive your order. Please note orders received on Saturdays, Sundays & Mondays will be processed on Tuesday morning. Due to Covid-19, courier delivery times may be delayed.
Our 600-page book captures the life of one of New Zealand’s most awarded local eateries. It includes over 2,000 images documenting its inner workings as well as the secrets of the 100 recipes that have made it hard to get a table for the last 14 years! First published in 2012, we have reprinted it due to popular demand. The Engine Room Eatery | RRP $60 Natalia Schamroth & Carl Koppenhagen Photographs by Kieran Scott Creative direction by Alt Group Published by Random House New Zealand 600 pages | 19.5cm x 25.5cm (ISBN 9781869799748)
In 2006, after a year of looking, we finally found a beautiful old post office in Northcote point to house our dream of a neighbourhood bistro. Having spent our entire working lives in the hospitality industry working for other restaurateurs in New Zealand and for many years overseas, we felt that it was time for us to create a restaurant of our own, back home – A place where we could share our passion for hospitality in an fun and friendly environment. Twelve years on, many awards later, a host of customers and staff we now consider to be a part of our restaurant family, The Engine Room still remains our home. -Natalia Schamroth and Carl Koppenhagen, Owner Operators.
It goes without saying that we cook seasonally. Wherever possible, we use local product or grow it ourselves. While good produce and technique are at the heart of what we do, we believe that the best meals are about the experience. All dishes are invevitably tied to a memory: where you ate it, who you were with, the surroundings, the weather, the ambience — these all contribute to the taste of a dish.
There’s not a spare seat in The Engine Room, customers are packed at the bar, the place is alive with laughter and talking and music. The aroma of delicious food fills the restaurant. Plates, cutlery and glasses clink, the staff are heads down, moving swiftly and in the zone. There’s a buzz, an atmosphere that’s just going off.
We’re proud of the restaurant we’ve created and the community of staff and customers who have become good friends. Most of all, we’re proud that we can share our passion for good, damn-honest food with you and look forward to seeing you soon.