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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 three years. 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

$

Delivery & Address

  • Standard Post
  • Courier, same day $35.00 (Auckland CBD only)
  • Courier, 2-5 working days $7.00 Nationwide
  • Collect from The Engine Room

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Cookbook . . . sold out

Please note our cookbook is now SOLD OUT. We thank everyone for their support. 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 18 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)

no-115

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Annual Truffle Dinner 2025

On Wednesday 23 July we will serve a six course menu of locally sourced Truffles. Please see our menu below.

One of our most exciting times of the year is organising and executing our annual truffle dinner. We know many of you love the opportunity to sample the locally grown truffles too.

This year, we've pulled a few gems from our cellar to match each course.

We hope you can join us for this delicious evening.

Amuse Bouche
Smoked Kingfish Tartlet, Périgord Truffle
KUMEU RIVER CRÉMANT NV. KUMEU AUCKLAND NZ
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First Course
Rare Beef, Parmesan, Bianchetto Truffle, Celeriac Rémoulade
UMANI RONCHI CASAL DI SERRA VERDICCHIO 2022. OSIMO ITALY
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Second Course
Twice-Baked Tallegio Soufflé, Rewarewa Honey, Périgord Truffle
CHÂTEAU MARSYAS BLANC 2014. BEKKA VALLEY LEBANON
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Third Course
Roasted Pork Belly, Parsnip Purée, Soused Prune, Apple Persillade, Périgord Truffle
CANTINA DEL PINO NEBBIOLO 2020. BARBARESCO PIEDMONT ITALY
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Fourth Course
Witloof, Poached Beurre Bosc Pear, Walnut, Brown Butter. Bianchetto Truffle Vinaigrette, Brioche Crumbs
HANS HERZOG PINOT GRIS 2018. MARLBOROUGH NZ
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Dessert
Natalia’s Handmade Valrhona Chocolate Truffle
Tootsie Roll Cocktail
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