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Wellington’s premier modern Asian restaurant, Dragonfly focuses on shared dining of East-Asian cuisine.
Dragonfly is currently closed... Check back again later
Free range panko crumbed pork loin, soft milk bun, shredded bok choy, Japanese BBQ, mayo, and mustard. (1pc)
Served w Chinese five spice, Sichuan pepper, curry leaves, and roasted chilli soy glaze.
Green soybean and Thai lime leaf hummus served w black and white sesame crackers.
NZ beef, fresh ginger, coconut, cumin, turmeric, and satay mayo.(4pcs)
Prawn, free range pork belly, green garlic, water chestnuts, wakame, and ponzu vinaigrette (4pcs).
Organic tofu, portobello mushrooms, water chestnut, cress, fresh ginger, and garlic chives. (4pcs)
Pan seared and served w fermented chilli Chinese red vinegar, tomato, and garlic crisp (4pcs).
Free range chicken w fresh ginger and coriander, served in fragrant chilli oil and cassia black vinegar dressing. (4pcs)
DIY bao buns. Served w forest mushroom, hoisin, star anise, water chestnuts, dried chilli, spring onion, ginger, and black vinegar. Three buns.
Tossed in seven spice, coconut and sesame served w wasabi mayo.
Feta, blue and gruyere cheese w basil and peanuts, smoked chilli and plum sauce. (5 pcs)
Golden kumara, pumpkin, hemp seeds, sugar snaps, fresh lime, and sweet neem leaves.
Slow cooed NZ lamb, prickly ash, almond and sesame puree, green shiso
Twice cooked free range pork, served w fresh roasted chilli, spring onion, and sesame caramel.
Five spice, slow roasted duck, fresh pineapple, long beans, cherry tomatoes, grapes, lime leaves, and fried shallots.
Served w char grilled organic tofu, fennel, kaffiar lime, oyster mushroom crouton, and yuzu truffle dressing.
Slow roasted w black vinegar, chilli sweet soy, shredded bok choy, peanut, and snow pea slaw.
Served w fresh Vietnamese mint, coriander, mung beans, pickled red onion, mint, hot sour chilli lime dressing, and roasted rice.
Char grilled salmon fillet on a green tea smoked salmon salad w Vietnamese mint, green banana, chilli, lime and roasted rice, tossed in a hot and sour dressing.
Served w free range chicken, pickled mango, shredded vegetables, Asian herbs, chilli peanuts, coconut flesh, mango, and coconut chilli dressing.
Wok tossed w lemon and cultured chilli butter.
Yellow miso, wafu dressing, and spiced honey pumpkin seeds.
Roasted with massaman spices and coconut milk.
Served w togarashi, sea salt, and sesame oil
Coconut rice, free range eggs, garlic chives, and crispy shallots.
Steamed w oyster sauce, sesame oil, and roasted garlic
Steamed jasmine rice.