Adrift by David Myers restaurant interiorAdrift by David Myers restaurant interior

ADRIFT BY DAVID MYERS

EAT. DRINK. PLAY.

A modern take on the vibrant Izakaya, Adrift’s flavour-forward menu includes small plates, healthy salads, seafood, and meats grilled over bincho charcoal on a traditional robata grill. Enjoy dishes prepared using fresh Californian produce, with Asian inspiration. For a truly bespoke dining experience, opt for the Omakase dinner and let the Chef curate a meal with the best seasonal ingredients or enjoy a leisurely weekend brunch serving signature dishes and brunch favourites.

Rekindle spontaneity at the bar and lounge and be awed by Adrift's signature cocktails created by New York bar consultant Sam Ross. Chill out with a drink evoking Tokyo’s Ginza district, or sip on a martini while dreaming about your next adventure. 

"Adrift is a playful take on a kaleidoscope of experiences that will tantalize your palate."
– Chef David Myers

Parking Privileges
Complimentary self-park coupon with min. spend of S$75 (lunch) and S$150 (dinner). Limited to 1 ticket per table only. Terms and conditions apply.

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Festive Dining

Festive Dining

The Perfect Roasted Stuffed Duck
24 November – 30 December
For a unique twist to the traditional Turkey, enjoy the hearty Roasted Duck stuffed with buttery foie gras and complemented with the freshest seasonal vegetables, rice and orange coriander sauce at S$199. Available for lunch and dinner. Recommended for parties of 4 to 6. Advance reservations required.

Mistletoe & Martinis
23 December
Specially on 23 December, have a cup o'cheer with the Eggnog Tini at S$20 nett.

24 December | 6pm – 2am
For an extra special Christmas Eve, imbibe a special selection of holiday martinis at S$18 such as the Mistletini, which takes an herbal approach with gin and rosemary, or the Egg Nog tini with bourbon and cinnamon.

New Year’s Eve Dinner
31 December | View Menu

On New Year’s Eve, luxuriate over an eight-course Omakase menu at S$208 featuring dishes such as Uni with caviar and dashi, Kagoshima Carpaccio with pickled myoga, fresh wasabi and Sautéed abalone with wild mushrooms and brown butter dumplings.

50 for 50
Complement your meal with a selection of 50 wine bottles produced by some of the best boutique wineries at only S$50 each.

View All Festive Dining Offers


Time to Get Wicked

Time to Get Wicked

Be deliciously spellbound by these drinks inspired by WICKED The Musical, available now till 27 November. 

Defying Gravity, S$26*
Sake-infused matcha powder, Cointreau, lemon juice, egg white and roasted hazelnut syrup

Emerald Elixir, S$14*
Green tea and mint syrup

Present your WICKED The Musical tickets to enjoy 50% off both drinks!

Triple Your Pleasure

Triple Your Pleasure

Tuesdays - Thursdays, 6 to 9 pm

SOCIAL HOUR TUESDAYS

Enjoy more pleasure for less with Social Hour and get 50% off all cocktails.

WHISKEY WEDNESDAYS
Get your midweek recharge every Wednesday! Enjoy 50% off all whiskeys and choose to have your drink neat, on the rocks, old fashioned or sour.

WINE THURSDAYS

Go for the long haul every Thursday night with a selection of 50 wine bottles at S$50 each.

From 24 Nov - 30 Dec, enjoy this offer daily and complement your meal with a selection produced by some of the best boutique wineries!

Weekend Brunch

Saturdays & Sundays, 12pm – 3pm 

Enjoy a brunch buffet of chilled seafood such as oysters, crab, prawns and salmon, seasonal salads, pastries, artisan cheeses and charcuterie. 

S$88 per person
S$158 with free-flow Champagne, wine, beer, cocktails and soft drinks

View Menu


Citibank Gourmet Pleasures promotion at Adrift restaurant

Citibank Gourmet Pleasures

Valid till 31 July 2017

Citibank Cardmembers enjoy 20% off the total bill. In addition, Citibank ULTIMA and Citi Prestige Cardmembers get complimentary Champagne or Prosecco.

Terms and Conditions apply.


Aircrew Special at Adrift restaurant

Aircrew Special

Daily, 12pm to 2am

Present your aircrew pass and enjoy 35% off total bill. Simply quote "Aircrew" upon arrival. Limited to 6 people per party.
Adrift interior deco in Marina Bay Sands Singapore
adrift interior deco in Marina Bay Sands Singapore
adrift interior deco in Marina Bay Sands Singapore
Adrift restaurant exterior
Interior Day Photoshoot
Adrift - Wagyu Cheeseburger
Adrift - Wagyu Hangar Steak
Adrift - King Crab Melt
Adrift - Salt and Pepper Squid
Adrift at Marina Bay Sands - Cold Poached Prawns with Green Curry
Parfait with Raspberry, Rose and Cocoa Mochi
Hamachi Shabu Shabu
Maine Lobster
Kagoshima Beef
Caramel French Toast
Penicillin Cocktail
Harajuku Cocktail
Adrift by David Myers
Penicillin and Mercy Mercy
Celebrity Chef David Myers

Celebrity Chef David Myers

Armed with a passion for cooking and a penchant for travel, Chef David left college to pursue his true calling. Since then, he has ventured into kitchens all over the world, collecting and creating culinary experiences and presenting them in every dish he prepares. 

Having been trained under highly prestigious chefs such as Charlie Trotter and Daniel Boulud, his acclaimed ventures spread across three continents to garner him accolades such as the Wine Spectator Grand Award for 5 years running, Food & Wine magazine's Best New Chef in 2003, Angeleno’s Chef of the Year in 2004, winner of Esquire magazine’s Best New Restaurant award in 2013 and a Michelin star for his first establishment in Los Angeles. 

Bar Consultant Sam Ross

Bar Consultant Sam Ross

Widely considered one of the most influential and highly respected figures in the world of cocktails and spirits, and currently the owner of the downtown Manhattan cocktail bar Attaboy, recently ranked #4 bar in the world by Drinks International and in top ten lists by Timeout, The Village Voice, CBS News, Playboy, Details, New York Magazine, and The New York Times.
 
Prior to Attaboy, Sam was the head bartender of Milk & Honey for eight years, where he was largely responsible for earning its legendary status as the global mecca of high end cocktail bars and as the originator of the modern speakeasy. In 2008, Sam was nominated for Global Bartender of the year and bestowed a Star Chef’s “Rising Star” Award. He was again nominated for American and Global Bartender of the Year in 2010, 2011 and 2012 and was named American Bartender of the year in 2011. His cocktail creation, The Penicillin, was the subject of a 2012 Time magazine article citing it as the most important and significant modern cocktail.