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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

Your details

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

Total Cost

$
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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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Mother's Day Lunch 2024

We are offering a 4-course menu including Amuse Bouche and a glass of Clos Marguerite Méthode Traditionnelle Rosé 2019 for lunch on Sunday 12 May 2024. The cost per person is $120. A children's menu is available to be pre-ordered. We will have Freshly Shucked Seasonal Oysters available to add to your lunch!

Amuse Bouche
Potato Rosti, Créme Fraiche, Prawn, Chives
Clos Marguerite Méthode Traditionnelle Rosé 2019
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Choice of First Course
Kingfish Crudo, Mandarin, Radish, Ponzu, Bonito
Twice-Baked Goat's Cheese Soufflé
Chicken Liver Parfait, Fig Liqueur Jelly, Cornichons
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Choice of Main Course
Today’s Line-caught Fish, Zucchini Caponata, Saffron Aioli
Slow Braised Masterstock Beef Cheek, Papaya Salad Kaffir Lime, Lemongrass
Duck Confit, Kumara Purée, Poached Quince, Radicchio, Jus
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Choice of Dessert Course
Almond Pannacotta, Roasted Pears, Pedro Ximénez Sherry Caramel
Profiteroles, Vanilla Bean Ice Cream, Chocolate Sauce
Coconut Tapioca, Gula Melaka, Feijoa and Lychee
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Tea Total Tea and Allpress Coffee