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Adrift has a striking decor and a buzzy vibe, and offers generally well-prepared - if pricey - food and cocktails.
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(Above) Beef tartare mixed with bits of pickled cucumber and topped with creamy egg yolk on toast; king crab with minced pimento and grilled cheese; parfait of raspberry, rose and cocoa mochi from the dessert list, and oysters fried in batter, rounded off with a garlic mayo dip.
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Beef tartare mixed with bits of pickled cucumber and topped with creamy egg yolk on toast; (above) king crab with minced pimento and grilled cheese; parfait of raspberry, rose and cocoa mochi from the dessert list, and oysters fried in batter, rounded off with a garlic mayo dip.
BT_20150330_JEDINING30K9K1_1588804.jpg
Beef tartare mixed with bits of pickled cucumber and topped with creamy egg yolk on toast; king crab with minced pimento and grilled cheese; (above) parfait of raspberry, rose and cocoa mochi from the dessert list, and oysters fried in batter, rounded off with a garlic mayo dip.
BT_20150330_JEDINING30K9K1_1588804.jpg
Beef tartare mixed with bits of pickled cucumber and topped with creamy egg yolk on toast; king crab with minced pimento and grilled cheese; parfait of raspberry, rose and cocoa mochi from the dessert list, and (above) oysters fried in batter, rounded off with a garlic mayo dip.
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David Myers (above) says his restaurant's name describes his wanderlust-inspired cuisine.

Bold flavours in an east-west menu

But the problem with a shared-plates concept is that the resulting 'buffet effect' featuring robust flavours can overwhelm the palate.
Mar 30, 2015 5:50 AM

NEW RESTAURANT

Adrift

Lobby Level

Marina Bay Sands Hotel, Tower 2

10 Bayfront Avenue

Tel: 6688-5657/6688-5658

Open for lunch and dinner daily: