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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Triple Your Pleasure

Triple Your Pleasure

Tuesdays - Thursdays, 6 to 9 pm


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

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.


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

Weekend Brunch

Saturdays & Sundays, 12pm – 3pm 

Enjoy table-side offerings of small plate specials with choice of a main course and dessert from the menu and a buffet of chilled seafood, light salads, tropical cut fruits, freshly baked pastries, artisan cheese and charcuterie. 

  • S$88++ per person
  • S$158++ with free-flow Champagne, beer, selected cocktails & wines and non-alcoholic beverages

Citibank Gourmet Pleasures promotion at Adrift restaurant

Citibank Gourmet Pleasures

Valid till 31 July 2017

Citibank Cardmembers enjoy 20% off their total bill. 

Terms & 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.