Ever since its doors opened in 2006, The Engine Room in the former Northcote Pt post office has epitomised what a good neighbourhood bistro should be. Owners Natalia Schamroth and Carl Koppenhagen have consistently provided locals and visitors with exquisite comfort food such as the small, freshly baked olive and parmesan pinwheel pastries that often turn up as a surprise before your other food arrives. Then there's the twice-baked goat's cheese souffle, schnitzel and churros to die for. But most of all, the bistro is a place where you feel welcome, a kitchen away from home. Now they've published their own cookbook, The Engine Room Eatery - a magnificent treasure of recipes for all the favourites and more. We caught up with Natalia and Carl to find out how they've managed to do it all and remain so enthusiastic and committed to great food.
What is the magic ingredient which makes The Engine Room so enduringly popular? There is no one ingredient that makes a restaurant popular. It is certainly a combination of things but consistency is definitely key. As well as ambience, attentive service, tasty and interesting food, the informality of our eatery seems to attract regular clientele. We have been committed to working every service in our restaurant, that makes a difference.
Do you think couples make for a good combination when it comes to running a restaurant? Yes and no! Yes, you are working towards a common goal. No, you spend way too much time together.
Who comes up with the menu? Our menu is often inspired by food we have eaten on our travels and what is in season. We both discuss the menu and often dishes are created at home. They get tweaked along the way by both of us.
What's the trick to keeping The Engine Room fresh and exciting, while keeping the regulars happy too? We are always on the lookout for interesting ingredients, wine, beer, and boutique purveyors who are as passionate about what they are doing as we are.
