The Engine Room

The Engine Room has a long-​held reputation of being one of the best restaurants in Auckland, and rightly so.
Dining here is a pleasure. The waitstaff are extremely professional, but adept at adjusting their style to suit the table (eg, our waiter had a laugh with us, but was very formal with the table next to us, who had more of a formal vibe themselves). The result is a restaurant that makes everyone feel really welcome.
The food is wonderful. I feel embarrassed every time I order the soufflé, just because there’s so much hype about it, but seriously guys, order the soufflé. I think I’d go so far as to say it’s my favourite menu item in Auckland.
All other dishes we’ve tried have been well cooked and well presented too. The dishes are often quite simple, but that’s kind of their charm — you order the steak frites knowing it’ll be the most delicious version you’ve had in ages.
In summary, believe the hype. And make sure to book in advance, especially for a Saturday night.

The Engine Room is fine dining to its finest. I’ve never experienced a bad meal from here and the food is gorgeous. The service is excellent.
The only thing I don’t like is the menu is on blackboards. Even though I have great eyesight it made viewing them very hard for my parents. Especially when they dim the lights.

What an absolutely stellar restaurant on the Shore. Finally got myself here and was wowed. It’s right on the corner of Queen street with a side street, residential road for parking if the allocated spaces behind the building is taken.
They have a beautifully clean interior with large clear windows looking out as well as a couch that wraps around the walls with a row of small and big tables with chairs for the opposite side. Their menu lives on two separate black walls– one for entrees and mains and another for desserts. Drink menu place cards at the tables. They had a good selection of non-​alcoholic drinks for drivers, we got the ruby grapefruit and tomato juice before our food arrived.
Having heard much about the twice-​baked goats cheese soufflé– we ordered that one and it was stunning. Never had anything like it– slightly crispy outside with a creamy cheese interior. Ordered the steak frites rare and my friend couldn’t stop raving about how good the fries were. Had to do dessert and highly recommend the churros con chocolate which came in balls with a lot of sugar covering and this guilty as chocolate-​cream cup. Delectable
Easily can see how this bistro has won several awards for best restaurant!

This was my first visit during the new lunch service (Fridays only 12 – 2.30pm). There’s a different vibe during the day — it’s light, bright and with the windows open, has a more casual feel. The food still delivers on presentation and flavour. It’s the same night time menu, small but perfectly formed. The kind of place where you’re ordering but already forming a plan for what you’ll have next time. Emphasis on classic, fresh flavours, perfectly presented. This time I had the pork belly with pickled zucchini, kumara and sweetcorn (really good dish in its parts, I just didn’t like the addition of a red pepper purée). My lunch companions had the fresh oysters, the twice-​baked goats cheese soufflé (which you simply have to order) and the duck with figs. There was no argument at dessert time, I was having the profiteroles no matter what else was on the menu! Others ordered the tiramisu and coconut jelly. I really like this place, always recommend it to friends, but would just like the service to be a tad friendlier at the till.

Everything they say about the twice baked goat soufflé is true! A classy local joint for a romantic dinner or a culinary trailer for a Bridgeway cinema experience. Great cocktails and wine list and helpful staff. Worth a sunset trek over the bridge.

There is something quite lovely about a neighbourhood restaurant like this. A destination restaurant for those of us who don’t live in the ‘hood, but it must be delightful for those who do.
The Engine Room, a former 1930s post office, turned into a gorgeous upmarket bistro can do no wrong in my books. And naturally, I have their book! The Engine Room cookbook, complete with the goats cheese soufflé recipe, is outstanding and available for purchase at the restaurant too ($ 70). So how can they publish a cookbook with their signature recipes and still expect people to go to the restaurant? Because they know it’s always better eating there. And it is.
From the moment you walk in, it’s easy. The staff are lovely. You can’t choose between the various bottles of riesling on the menu? No problem, let’s sample them. I really appreciate those little touches, because in the end, isn’t that what you’re paying for? You can get the ingredients, you can make it yourself (courtesy of them and their recipe book), but you still go back because it’s just better there.
AW and I did discuss logistics while we were there, as you do. What would you do if you were slightly older, slightly more blind with a crook neck. You probably couldn’t turn your head to see the menu written up on the blackboard above the kitchen. But in saying that, I’m sure they’ve got that covered somehow.
And then there’s the food. Oysters, duck confit (masterful with its crispy skin), hereford steak complete with necessary fries to mop up the butter — oh, the calories — the gnocchi with the perfect amount of chew. It’s bliss.
This is the restaurant that appeals to everyone. Yes, it’s more expensive than your local Thai, but hey, it just won big time at the Metro Auckland Top 50 Awards, so lighten the purse strings a little. It’s worth it.

In my book, it doesn’t get much better than The Engine Room. Smart-​casual dining with a relaxed atmosphere, brilliantly executed bistro-​style food, superb service and a killer wine list. It’s perfect for any occasion — date night, dinner with the girls, your grandma’s 80^th…
It’s hard to put a foot wrong when ordering, but if it’s your first time, you must order their twice-​baked goats cheese soufflé. It has been on the menu since day 1, despite regular menu changes, (partly, I’m sure, because there would be an uproar if they took it off!). When you try it it’s not hard to see why it so popular — it’s beautifully light and fluffy yet deliciously creamy. And the smell when they bring it to the table… heavenly!
On my most recent visit I splashed out and ordered the confit duck for my main. Wow. The rich meat fell off the bone and was well-​balanced with the grilled peach, babaganoush and Israeli couscous salad. If it’s on menu when you go, I definitely recommend trying it.
It’s should also be noted that The Engine Room has recently extended it’s dining room and is now almost double the size, with a comfy leather banquette along one side of the restaurant! Whilst i’d still recommend booking, it is now easier to get a table for groups.

We were looking for a venue we had not been to, for our final dinner before leaving NZ.
Short version is that The Engine Room was perfect!
The service (from Matt) was outstanding. Perfect blend of attentiveness and leaving us alone. And he offered opinions on what to choose, which I really love from a waiter.
We mentioned our friend is allergic to nuts when booking and Matt asked who had the allergy when seating us… Nice attention to detail!
As taste in food is more subjective, I’ll just say that it easily matched the service.
But do get then cheese soufflé :-)

We have been to The Engine Room many times and found the food and service to be superb on all occasions. It is not the cheapest of restaurants, they have a small menu, but they excel at delivering these dishes with quality ingredients and you feel that each dish has been put together by people who share a love for food.

Boy am I glad that Unilocal has FINALLY launched in New Zealand! When I was vacationing there over the summer I spent a week in a lovely vacation rental home in Northcote. While wandering the little town center I spotted a few different restaurant options but of course, The Engine Room really caught my eye. In fact, as soon as I walked in I literally thought to myself, «My god. I wish I could Unilocal about this!»
Staying with my mother and father, the three of us met up for dinner and nabbed a cozy little table here. Having not made reservations (which you ought to do!) we didn’t have to wait more than 15 mins or so for a table just past 5pm. Seated in the center of this cute restaurant with lovely dark floors and colorful fixtures, I already knew I was in for a treat. The three of us discussed menu items clearly listed on a big chalkboard wall above the open concept kitchen. With great options for small shared plates, the first choice was made for a tasty pork belly dish. I can’t recall what else we ate but everything was absolutely divine! Similar to prices back home, don’t expect to come here for a quick, cheap meal. But do expect it to be perfect for a date night or a lovely evening out with some friends. At the time, my mother hadn’t eaten much pork belly in her life… So leave it to the great people of New Zealand to show her what was up. Now when we meet up she orders any pork belly dish she finds. All thanks to The Engine Room!

The Engine Room offers a great dining experience. It’s not a formal, stiff, high end place with lots of carefully thought out areas and an excruciatingly well-​paid interior designer. It is a high end restaurant with an open plan, a view into the kitchen, a chalk board menu, lots of ambience and amazing food.
I had the Steak frites (steak and chips in French) which were absolutely to die for, followed by an extravagant chocolate dessert. Probably my daily food budget, both calorific and monetary, in one meal, but it was definitely worth it.

My partner had been dying to go here for months and I wish we had gone sooner. The price point is not for everyone but if you enjoy fine dining and tipping for excellent service (which you’ll find you’ll want to!), it doesn’t get much better than this.
The décor is sophisticated and simple and their chalkboard menu is a delightful read– it took me a while to make a decision! In the end my three course meal consisted of baked goat’s cheese soufflé, steak frites and churros. All three were amazing in presentation, rich in flavour and perfectly portioned. And as an honourable mention, I’ve tried a lot of churros in the Auckland area and these ones blew my mind– a must try for any churro lovers, you will not be disappointed!
The Engine Room has a recipe book out now which is amazingly well done, but I would go back to the restaurant just for the experience alone.