C O C K T A I L S

S I G N A T U R E

G I V E   P E A C E   A   C H A N C E                           

42 below vodka & triple sec shaken w. lemon juice & bespoke

lemon sherbet served w. a lemon sugar rim.

18

A   W H I T E R   S H A D E   O F   P A L E 

fresh sage shaken w. 42 bellow vodka & martini bianco, lemon

juice, bespoke grapefruit oil and aquafaba.

17

S L O W  R I D E 

henessy vs cognac & triple sec, combines w. bespoke ginger syrup cinnamon & fresh lemon juice, finished w hot water

19

T H E   S O U N D   O F   S I L E N C E 

eristoff vodka shaken w. bespoke cucumber juice, fresh lime juice,

sugar syrup & fresh dill.

19

W I S H   Y O U   W E R E   H E R E  

42 bellow vodka, triple sec & martini bianco shaken w. passion

fruit, lychees and muddled lemons.

18

H O U S E   O F   T H E   R I S I N G   S U N

42 below vodka & aperol shaken w. passion fruit, pineapple juice & fresh lime juice.

18

P E A C E   T R A I N

fresh dill & bespoke watermelon juice shaken w. henessey vs

cognac & martini bianco, lemon, rose syrup & aquafaba.

19

B O D H I L I C I O U S  # 2

Raspberry liquer & disaronno amaretto shaken w. muddled limes,

beetroot juice & mixed berries.

19

T A M B O U R I N E   M A N

hendricks gin, peach liqueur & apple liqueur shaken w. muddled cucumber, lemon juice, elderflower & rose syrup.

21

N I G H T S   I N  W H I T E   S A T I N

bombay sapphire gin shaken w. rose syrup, lychee juice &

fresh lemon juice.

17

P A I N T   I T   B L A C K

patron XO café cocoa & chocolate liqueur shaken w. espresso

& bespoke fig syrup.

21

E A R T H,  W I N D  &  F I R E 

goslings black seal rum combined w. vanilla liqueur & green

chartreuse, flamed, blazer style & served warm.

21

C L A S S I C S 

A V I A T I O N 

bombay sapphire gin, maraschino liqueur shaken w. violet syrup

& fresh lemon juice.

18

O L D  F A S H I O N E D

bourbon gently combined w. old fashioned bitters, orange bitters

& sugar syrup.

19

S O U T H  S I D E

bombay sapphire gin shaken w. fresh mint, lime juice & sugar

syrup.

18

W H I S K Y   S O U R

monkey shoulder whisky shaken w. lemon juice, sugar syrup &

aquafaba, served on the rocks.

18

C H A R L I E   C H A P L I N

hayman’s slow gin shaken w. apricot brandy & fresh lime juice.

19

D A R K   &   S T O R M Y

goslings black seal rum shaken w. fresh lime, bespoke ginger

syrup & angostura bitters topped w. Brookvale alcoholic ginger beer.

20

S A Z E R A C 

hennessy vs cognac & woodford reserve bourbon, combined w. peychaud's bitters & sugar syrup served in an absinthe rinsed glass.

22

C L O V E R  C L U B  

bombay saphire gin shaken w. fresh mint, fresh lemon juice,

sugar syrup & aquafaba.

19

M A R T I N I S 

The first written documentations about this most famous cocktail appeared in 1896 in a bar book called 'stuart's fancy drinks and how to mix them'.
 

The recipe called for plymouth gin, dry vermouth and orange bitters, exploring the mysterious mix of grape and grain. 

In more modern times, the term 'martini' has come to describe any cocktail where gin or vodka is mixed w. fresh fruit and/or liqueurs and served in a martini glass.

At Bodhi Restaurant & Bar, we remain true to both classic and contemporary traditions. 

G I N 

B O M B A Y   S A P P H I R E  

served dry w. your choice of 3 olives or a lemon twist.

18

T A N Q U E R A Y 

served w. your choice of 3 olives or a lemon twist.

20

T H E  B O T A N I S T S 

served dry w. sage

22

F O U R   P I L L A R S  

served dry w. your choice of 3 olives or a lemon twist.

18

H E N D R I C K S 

served dry w. a cucumber ribbon

24

V O D K A

4 2   B E L O W 

served dry w. your choice of 3 olives or a lemon twist.

19

B E L V E D E R E 

served dry w. your choice of 3 olives or a lemon twist.

22

G R E Y   G O O S E 

served dry w. your choice of 3 olives or a lemon twist.

26

F O R K  &  S P O O N                                                     

Semillon Sauvignon Blanc
Regional Blend, S.A  [v]

8 | 29

1 7  F I R S T  R I D G E                          

Fiano
Mudgee,, N.S.W  [o]

9 | 39

B O D H I  " B E W A R E  T H E  T H I R S T Y  V E G A N "  

Chardonnay
Hunter Valley, N.S.W  [v, co, cb]

9 | 39

1 5  S E V I L L E  E S T A T E  " B A R B E R "

Chardonnay
Yarra Valley, VIC  [v, co, b]

10.5 | 48

C L A S S I C   M A R T I N I S 

G I M L E T 

this drink first appeared in the 1930's

four pillars dry gin shaken w. lime cordial & fresh lime juice

served straight up.

21

M A R T I N E Z 

bar lore has it that this recipe was created around 1870 by

'professor' jerry thomas, the most well-known bar tender of his

era & the forefather to modern bartending tanqueray gin &

rosso vermouth combined w. maraschino liqueur & orange bitters.

18

V E S P E R 

this drink was created and named by ian fleming in the 1953 james bond novel 'casino royale' bombay sapphire gin & 42 below vodka shaken w. lillet blanc

21

T H E   B U R N T   M A R T I N I

a lesser-known martini variation - for those who are a little

brave botanist gin combined w. dry vermouth & talisker

10 year old whisky.

22

P E G U   C L U B 

created in the 1920s at the pegu club, an expat gentleman's club

in british colonial rangoon, burma tanqueray gin and triple sec,

shaken w. fresh lime juice, peychaud's bitters and orange bitters

19

M O C K T A I L S

P I E C E   O F   M Y   H E A R T

fresh pineapple ​jice shaken w. coconut milk & bespoke lime cordial

14.5

G O O D N I G H T   S A I G O N

cloudy apple juice shaken w. elderflower syrup, bespoke

ginger syrup & fresh mint.

14.5

C A L I F O R N I A   D R E A M I N G

bespoke blood orange syrup, shaken w. fresh lemon

juice aquafaba, spritzed w. soda

14.5

R I D E R S   I N   T H E   S T O R M

cloudy apple juice shaken w. muddled lime, passionfruit &

fresh mint spritzed w. soda.

14.5

C H I N A   G I R L

muddled lychees, shaken w. kaffir lime leaves, cloudy

apple juice, fresh lime juice & bespoke ginger syrup.

14.5

WINE

S P A R K L I N G

N V   B O D H I   C U V E E 

Barossa Valley, S.A  [o]

9 | 39

N V   P I P E R - H E I D S I E C K   B R U T 

Reims, FRANCE  [v]

110

16  T A M B U R L A I N E  B L A N C  D E  B L A N C

Orange, NSW  [o, v]

45

N V   J A N S Z   P R E M I U M   R O S E

Pipers Brook, TAS

12 |  65

R O S E

2 0 1 5    T A M B U R L A I N E     ‘ P E T I T E    F L E U R '

Orange / Hunter Valley, NSW  [o, v]

9 | 39

W H I T E

1 7  L I Q U I D  R O C K  N  R O L L                            

Riesling Gewurtztraminer
King Valley, VIC  [o]

9.5 | 43

1 6  O L I V E R ' S    T A R A N G A                                   

Vermentino
McLaren Vale, S.A  [v]

11 | 52

1 6  B A B I C H  F A M I L Y   E S T A T E                         

Sauvignon Blanc
Marlborough, N.Z  [co]

10.5 | 50

1 6  T A M B U R L A I N E                                            

Pinot Gris
Orange, N.S.W  [o]

9 | 39

R E D 

D O M I N I Q U E   P O R T E T   ' F O N T A I N E '

Yarra Valley, VIC  [v]

48

N V   B O D H I   C U V E E 

Barossa Valley, S.A  [o]

9 | 39

N V   P I P E R - H E I D S I E C K   B R U T 

Reims, FRANCE  [v]

110

1 6  H U N K Y   D O R Y 

Pinot Noir
Marlborough, NZ  [v, o]

12 | 52

1 4  S E V E N H I L L S  'I N I G O'

Cabernet Sauvignon
Clare Valley, S.A  [o]

47

1 4  Y E L L A N D  &  P A P P S   V I N  D E  S O I F

Grenache Mataro, Carignan

Barossa, SA  [v, co, b]

11 | 45

1 4  O C T O G E N E R I A N     

Grenache Tempranillo

McLaren Vale S.A  [v]

51

F O R K   &   S P O O N

Cabernet Merlot
Regional Blend, S.A  [v]

8 | 29

1 4  P E R L A G E  'T E R R E  V I V A '   I G T 

Sangiovese
Marche, Italy  [v, o, b]

39

B O D H I  " B E W A R E  T H E  T H I R S T Y  V E G A N "

Shiraz

Hunter Valley, N.S.W  [co, v, cb]

9 | 39

1 3  P I L O T S   V I E W     

Shiraz

McLaren Vale S.A  [v]

60

B E E R   &   C I D E R

C A S C A D E   P R E M I U M   L I G H T   

Australia  [v]

8

M O U N T A I N   G O A T   O R G A N I C  

S T E A M   A L E

Australia  [v]

10

J A M E S   B O A G S   P R E M I U M   L A G E R      

 Australia  [v]

10

L O R D   N E L S O N   Q U A Y L E   A L E                            

Australia  [v]

10

S T O N E  &  W O O D   P A C I F I C   A L E   

Australia  [v] 

10

K N A P S T E I N   R E S E R V E   L A G E R              

Australia  [v] 

12

A S A H I   S U P E R   D R Y   D R A U G H T

Japan  [v]

9

S A P P O R O   P R E M I U M                                        

Japan  [v]

9

T H E   C I D E R   L A B                                         

Australia [v]

9

B R O O K V A L E   U N I O N   G I N G E R   B E E R

Alchoholic, Australian  [v]

10

T H E   C I D E R   L A B                                         

Australia [v]

10

*A range of tea + coffee w. plant based milks, fresh juices and non alcoholic beverages also available.

** We are proud to promote a menu that is predominantly Australian, vegan friendly, uses organic or bio-dynamic farming practices.

*** Bodhi is fully licensed, does not accept BYO, does not split bills and charges 10% surcharge on public holidays

Opening Hours

Lunch (Yum Cha)

Monday - Friday 11am - 3pm
Saturday - Sunday 11am - 4pm 

​​Dinner (A La Carte)

5pm – 10pm
Tuesday – Sunday

 

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(02) 9360 2523
2 - 4 College Street, Sydney 2000