A young couple is smiling as they cook slices of beef, shrimp, shiitake mushrooms and vegetables in a Japanese-style fondue pot gently simmering on their table, then dip the morsels into sesame, Ponzu (citrus) and other sauces. They stop for a moment to listen to the gentle lapping of the water on the shore and revel in the sophisticated candlelit setting at Dragonfly, one of the top restaurants on the island and the signature restaurant of Windjammer Landing Villa Beach Resort.
Dragonfly’s menu represents a fusion of Caribbean, European and Asian cuisine. The refined cuisine and service are reflected in the dramatic yet understated décor, which embellishes fine Asian teak furnishings with lush, Caribbean flora. Guests tend to dine in their casual best. Many take photos of the beautifully designed courses.
East-meets-West appetizers might include Jerk Chicken Satay, an East Indian-spiced Fish Cake and artfully presented Sushi. The blend of influences is also evident in main course selections such as Bulgogi, Korean style beef served with kim chi; Catch Kweole, the fish of the day simmered in spicy Creole sauce; and Bangkok Shrimp, a Thai shrimp curry.
The extensive wine list appeals to aficionados with such fine choices as Caymus Special Select Cabernet Sauvignon or Meursault, Domaine Louis Jadot. And dessert lovers enjoy the tropical twists on traditional favourites, such as Banana Tart Tatin, Warm Pineapple Cake and Assiette of Chocolate.
When morning comes, Dragonfly has a very different energy as guests select from an extensive breakfast buffet, freshly made omelettes, eggs any style, and other breakfast favourites including a local choice each day. Guests may also opt to have an a la carte breakfast offering everything from Eggs Benedict to Waffles with Fruit to Smoked Salmon with Bagels and Cream Cheese.
Please Note:
Breakfast entrees range from $24 - $40 EC and the breakfast buffet is $70 EC. Dinner entrees range from $45 - $250 EC. The exchange rate for the US Dollar is fixed at $2.70 to $1.00. All prices are quoted on April 24, 2010 and are subject to change.
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