The freshest seasonal produce paired with Japanese sensibility
Photos: Adrift by David Myers
If a restaurant is an extension of its chef's personality, then Adrift is a timeless representation of David Myers as a global citizen and passionate soul.
In his newly launched menu, he continues to push the boundaries by drawing upon the unique flavours and ingredients discovered during his travels around the world, to create an exclusive collection of dining and drinking experiences.
One would be sorely mistaken to simply brand his contemporary dishes as fusion. Rather, there is a rhythm and flow to his selection of ingredients and the way they come together in harmony.
Seasonal flair
For instance, he takes advantage of produce seasonality from around the globe.
He says: "We can cherry pick the ripest tomatoes from California and the freshest fish from Japan and have them in our kitchen ready to serve the next day.”
What you get is a series of flavour forward, contemporary dishes inspired by Asia and prepared using fresh Californian produce.
Here are five dishes that stood out for us:
3. Beef Tri-tip Steak, $36
The finest Beef Tri-tip Steak is seared to medium rare perfection, leaving each slice juicy and succulent. While the steak was excellent on its own, the smear of house-made chimichurri sauce adds a vibrant and herbaceous flavour to the dish. Bits of crispy garlic chips add a much-needed crunch.
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