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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. Please note, The Engine Room will be closed until Wednesday 11 January 2023. Handwritten vouchers are not available over this time.

E-Voucher

Your details

Details for the Gift Voucher

$

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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Payment Details

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)

Your details

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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Valentine's Day Dinner 2023

We are offering a 5-course set menu includes 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.

Amuse Bouche
Clevedon Buffalo Ricotta Tartlet, Salmon Caviar
Taittinger Prestige Rosé Brut Champagne
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First Course
Balinese Crayfish Salad, Coconut, Turmeric, Kaffir Lime
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Second Course
Comté Twice-Baked Soufflé, Durham Farms Raw Bush Honey
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Choice of Main Course
- Today’s Line-caught Fish, Saffron & Cardamom Pilaf, Fennel Pickle, Pomegranate, Harissa
- Grass-Fed Beef Fillet, Beetroot Quinoa, Sorrel, Horseradish Créme
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Dessert Course
White Chocolate Mousse, Blood Plum, Cherries, Amaretti Crumbs