Adrift by David Myers restaurant interiorAdrift by David Myers restaurant interior



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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Adrift-Festive dining at Marina Bay Sands

Festive Flavours Crafted to Impress

6-course Omakase Tasting Menu | S$88++ per person
Available from 15-25 February

Usher in spring with a mouth-watering six-course dinner where the Adrift culinary team will showcase their mastery of grilling techniques with dishes including Grilled Dover Sole and Charcoal Grilled Abalone.

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Fill up your social calendar with daily bar specials available all week long!

6pm – 9pm
Let us start your evening right with a free burger when you order your first alcoholic drink.

6pm – 9pm
Enjoy 50% off all cocktails – it doesn’t get any better than that!

6pm – 9pm
Savour 1-for-1 on selected martinis such as the Diamonds and Pearls, Le Rêve, and the Rose and Lychee Martini 


6pm – 9pm
Unwind with song requests for your favourite classic tunes while sipping on 1-for-1 classic cocktails of your choice. 

Sat & Sun, 2pm – 9pm
Be the boss and pick any of the promotions from the week to enjoy at the bar and lounge! Stay awhile and kick back with some of your favourite board games to pair with Adrift’s legendary playlists. 

Terms and Conditions apply. Please contact Adrift for more details. 

Earn 10% instant reward dollar when dining in adrift

Sands Rewards LifeStyle

Earn 10% instant Reward Dollars and redeem Rewards at over 200 outlets with your FREE Sands Rewards membership from now till 25 Feb.

Click here to find out more!

Citibank Gourmet Pleasures promotion at Adrift restaurant

Citibank Gourmet Pleasures

Valid till 30 June 2018

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.

Adrift Weeekend Brunch

Weekend Brunch

Saturdays and Sundays, 12pm - 3pm

Start your weekends on the right note with a leisurely à la carte brunch at Adrift. Make it indulgent with a selection of seafood including succulent Oysters served with Mignonette, and the decadent Uni & Caviar. Choose from Adrift's brunch specials including the all-time favourite King Crab and Pimento Cheese Omelette, Ricotta Pancakes and Adrift Benedict. Add S$70 for free-flow champagne.

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Wines for $50 SGD per bottle at Adrift Restaurant

50 For 50 Every Day Of The Week

Choose from a selection of 50 wine bottles priced at only S$50 each.

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adrift interior deco in Marina Bay Sands Singapore
Adrift interior decoration in Marina Bay Sands Singapore
Adrift Restaurant Interior
Adrift - Wagyu Cheeseburger
Parfait with Raspberry, Rose and Cocoa Mochi
Hamachi Shabu Shabu
Maine Lobster
Kagoshima Beef
Harajuku Cocktail
Adrift by David Myers
Penicillin and Mercy Mercy
Celebrity Chef David Myers at Marina Bay Sands

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. 

Executive Chef Wayne Brown at Marina Bay Sands

Executive Chef Wayne Brown

Queensland-born chef Wayne Brown has cooked in Michelin- and triple-hatted kitchens throughout Australia, Europe and Japan. Most recently he has held key positions at some of Australia’s top restaurants including Hardy’s Verandah Restaurant in Adelaide and Sake in Melbourne. He has also had extensive experience in venues such as Quay and Sake in Sydney, and Stokehouse and Urbane in Brisbane. His food marries pristinely sourced produce with traditional and contemporary techniques.

A rising culinary star, Brown is quietly unassuming but possesses an assured confidence that comes through each dish he has helped create on ADRIFT’s latest seasonal menu. And of course he and Myers share a love for Japanese food culture and Asian flavours.

Bar Consultant Sam Ross at Marina Bay Sands

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.