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Our gift vouchers can be handwritten on beautiful, foiled card or sent as an instant E-voucher. All vouchers are valid for one year. Handwritten vouchers are sent out the same day we receive your order or can be collected during office hours (Tuesday - Friday from 9:30am onwards and Saturday from 3pm onwards). Orders received on Saturdays, Sundays & Mondays will be processed on Tuesday morning. To purchase a handwritten voucher, please fill out the form below. Or click to purchase an E-voucher. Please note, The Engine Room will be closed until Wednesday 11 January 2023. Handwritten vouchers are not available over this time.
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)
We are offering a 5-course set menu including a glass of Taittinger Prestige Rosé Brut Champagne. The cost per person is $170 with optional wine pairings on offer with each course, which can be served as a half or full glass.
Read moreCombine all the ingredients except the oil in a medium bowl and mix together gently with a fork until a soft dough forms. Add a little more flour if the dough feels too sticky. Turn the dough out onto a lightly floured bench.
Read moreOur 3-course set menu includes an Amuse Bouche and a Dark and Stormy Cocktail. The cost per person is $110 with optional wine pairings on offer with each course, which can be served as a half or full glass. Lunch reservations can be made from midday onwards.
Read morePlace the bay leaves, along the bottom of a 30cm x 12cm terrine. Line the terrine with bacon, slightly overlapping the slices and with the ends hanging evenly over the sides. Press the marinated mixture into the tin
Read moreCombine all the ingredients except the artichokes, vinaigrette, parsley and hollandaise in a saucepan just large enough to hold the artichokes snugly, seasoning generously with salt.
Read moreHeat a sauté pan over medium heat, then add 1 tablespoon of oil and heat for 1 minute. Add the sausages and cook for 6 to 8 minutes, turning them while they brown, adjusting the heat as needed. Remove them from the pan and set aside on paper towels to...
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