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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

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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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First Course
Live, Seasonal Oysters, Natural, Forum Chardonnay Vinegar Mignonette
Twice-Baked Goat's Cheese Soufflé
Crystal Bay King Prawn Salad, Lemongrass, Coconut, Kaffir Lime
Chicken Liver Parfait, Fig Liqueur Jelly, Cornichons
Falafel, Tahini, Beluga Lentils, Eggplant, Harissa
Salmon Gravlax, Green Apple, Sorrel, Cucumber Pickle & Crème Fraiche
Buffalo Mozzarella, Caponata, Sopressa Salami, Roasted Pears
MAIN COURSE
'Steak Frites ' 250 Gram, Grass Fed Hereford Scotch, Maitre d’hôtel Butter
Pork Schnitzel, Potato Rosti, Caper Butter / Schnitzel Holstein
Duck Confit, Kumara Purée, Pickled Cherries, Jus
Hawke's Bay Lamb Rump, Parsnip Purée, Chermoula, Mustard Figs
Five Spiced Tofu, Choy Sum, Tomato & Lemongrass, Black Bean, Ginger
Today’s Line-caught Fish, Scampi Bisque, Celeriac Rémoulade
SIDES
Broccolini and Green Beans, Romesco Sauce
French Fries, Aioli
Leaf Salad, Dijon Vinaigrette
Potato and Thyme Gratin, Jus
Beetroot, Orange, Dill, Crispy Buckwheat, Yogurt, Pomegranate Dressing
Cos, Ortíz Anchovy, Parmesan Salad
CHEESE
Mt Eliza Blue Monkey
Clevedon Buffalo Gouda
Over the Moon Triple Cream Brie
DESSERTS
Pavlova, Poached Rhubarb, Mascarpone Cream, Praline
Profiteroles, Vanilla Bean Ice Cream, Chocolate Sauce
Cremino al Cioccolato
Pear, Tamarillo, and Hazelnut Crumble, Candied Ginger, Vanilla Bean Ice Cream
Churros con Chocolate
Natalia’s Handmade Valrhona Truffles
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Please inform us of any allergies. While all care is taken, we cannot guarantee the prevention of cross-contamination of ingredients used in our kitchen.