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Gift Vouchers

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.

E-Voucher

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Details for the Gift Voucher

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Delivery & Address

  • Standard Post
  • Courier, same day $19 (Auckland CBD only)
  • Courier, 2-3 days $7 Nationwide
  • Collect from The Engine Room

Total Cost

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Cookbook

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)

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Delivery & Address

  • New Zealand $12 per book (1-3 days)
  • Australia $30 per book (3-6 days)
  • Rest of the world $80 per book (6-10 days)
  • Collect from The Engine Room

Total Cost

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Payment Details

no-115

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Annual Truffle Dinner 2021

Our 5-course set menu includes a complimentary amuse bouche. The cost per person is $150 with optional wine pairings on offer with each course, which can be served as a half or full glass. Dinner reservations can be made from 5:00pm onwards.

Amuse Bouche
Roast Chicken, Tarragon, Périgord Truffle Croquette
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First Course
Risotto ‘Cacio e Pepe’, Bianchetto Truffle
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Second Course
Pork Belly, Parsnip Purée, Périgord Truffle, Soused Prune, Apple Persillade
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Third Course
Whitloof, Ox Tail, Roasted Hazelnut & Cauliflower, Brown Butter Bianchetto Vinaigrette
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Cheese Course
Twice-Baked Goat’s Cheese Soufflé, Périgord Truffle
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Dessert Course
Périgord Truffle Poached Pears, Vanilla Pannacotta, Toasted Honey Brioche Crumbs