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Interview: The Engine Room's Natalia Schamroth and Carl Koppenhagen
Interview: The Engine Room's Natalia Schamroth and Carl Koppenhagen
You've obviously got the formula right

Carl

Well we want to cater for everyone. I think that's where we captured the market when we first opened, and the neighbourhood bistro idea seemed to catch on.

image

Carl at work

Natalia

We never wanted it to be a trend, just food that people can relate to.

Carl

And it's essentially still the basics - entree, main, dessert. We're not doing shared plates, we're not doing tapas. It's a good old fashioned restaurant. We've always believed that we should do a lot of a little, rather than a huge menu.


You've got dishes on your menu that I remember eating 6 years ago.

Natalia

And there's no way that some of those dishes would ever come off the menu, like the soufflé or the schnitzel or the churros. They just stay. Everything else changes to some degree.

Carl

We've got two fish, a duck and la amy which rotate every 6 weeks. I don't like these really big menus. I don;t think there has to be a lot of choice. If you can focus on doing a really nice menu, there's more than enough choice.

Natalia

There are restaurants that we go to overseas where you know you are going to that restaurant to have a certain dish. I think having dishes that are the same is quite comforting to people.
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