Wagamama unveils new drinks and food menu ahead of summer

Wagamama in Westquay, Southampton, has unveiled a new menu for customers to enjoy as the warm summer months draw near.

The restaurant is offering new tastes which will allow customers to escape the busyness of life.

As well as a new food menu, guests will also be offered a whole new drinks menu.

On offer now are new fresh soulful bowls alongside ice-cold cocktails crafted to savour the taste and feeling of summer.

Among the new dishes on offer include the saku saku soba, referencing the choice of crispy shredded duck or crispy pulled shiitake, two new additions to the much-loved teppanyaki range.

Wagamama has unveiled a new menu for customers to enjoy as the warm summer months draw near (Image: Wagamama)

The menu also offers a tataki dish of thinly sliced cuts of beef fillet, salmon or smoky tofu, drizzled with a zesty yuzu sauce.

Alongside this is crispy otsumami, with your choice of beef, salmon or pulled shiitake, presented in six squares of fried rice, soaked in a soy and yuzu dressing, topped with smashed avocado, edamame and siracha mayo.

Bringing some extra freshness to the menu is the new thai beef salad, which includes tender strips of marinated premium-cut steak.

For guests who like to end their meal with something sweet, there’s the new crispy momo meringue cake or a baked yuzu cheesecake and more.

Wagamama has unveiled a new menu for customers to enjoy as the warm summer months draw near (Image: Wagamama)

For those who may choose not to drive and can enjoy a drink or two, the new drinks menu has it all. From sangrias to shiso mojitos. It even includes a ‘pad thai sour’ cocktail – inspired by the flavour of the Thai stir fried favourite, pad Thai.

It combines a playful fusion of vodka, rum and passion fruit, spiced with lime, lemongrass and tamarind, topped with a fried rice noodle.

A ‘lychee blush sangria’ makes its debut, with refreshing yuzu and lychee puree paired with an elegant pink pinot blush. The ‘green samurai’ offers something different with Midori, yuzu and Asahi served over ice.

Kay Bartlett, Chief Marketing Officer at Wagamama said: “We know that our guests are now, more than ever, looking to escape from life’s realities through soulful bowls and inspiring experiences.

“Our new summer menu includes an array of innovative new dishes and drinks, that bring our guests on a sensory and escapist journey where they can take a moment to pause and truly ‘savour the summer’.

“All inspired by our philosophy of kaizen, meaning ‘good change’, which we have been practicing since we first opened our doors in 1992.”