The Engine Room

If you like a good cheese soufflé then The Engine Room is for you. This is a dish that nurtures the soul with its honest simplicity and flawless technique. A light combination of goat’s cheese and egg, the twice-baked soufflé rises out of a bubbling, golden, creamy cheese sauce and it’s been on the menu since day one. It’s also one of the best things you could ever hope to eat. Since 2006, The Engine Room has been a cherished fixture in Auckland, thanks to the vision of owner-operators Natalia Schamroth and Carl Koppenhagen. Set in a charming former post office in Northcote Point, this eatery serves up bistro classics with a delightful twist. Carl’s creative flair shines through in dishes such as Crystal Bay king prawn salad infused with lemongrass, coconut and makrut lime, and his five-spiced tofu with choy sum, tomato, lemongrass, black bean and ginger. Don't miss his classic pork schnitzel served on crispy potato rösti with caper butter, or the sides which are generous and bursting with flavour. Dessert options are a treat, featuring everything from profiteroles to panna cotta, alongside Natalia’s exquisite handmade Valrhona truffles.