The Bodhi Collective - April Edition

How to make our Easter chocolate mousse 🐰 The Fresh Flower Project 🌷 Mother's Day bookings 💞


Treat yourself for Easter

We've created a limited edition dessert to satisfy your sweet tooth in the lead up to Easter. Our Chocolate cake with white chocolate ganache, raspberry gel, and goji berry chocolate mousse will be available during the month of April.

Coincidentally, Wednesday 3 April just happens to be Chocolate Mousse Day, and to celebrate, we're sharing our favourite recipe for vegan chocolate mousse:

Ingredients 150 g vegan chocolate 1 tbs plant based milk 1 cup aquafaba (chickpea water) 1-2 tbs fine white sugar 1 tsp lemon juice (optional) Garnishes

Method 1. Break the chocolate into smaller chunks and place it in a glass bowl together with the plant-based milk. Place the bowl over a hot water bath and allow the chocolate and milk to heat up slowly and melt into each other. Take the bowl off the heat and allow it to cool slightly. 2. Drain the tin of chickpeas, adding the chickpea water into a large glass bowl, add sugar and lemon juice if using. 3. Using an electric whisk, whip the chickpea water into stiff peaks. 4. Gently fold melted chocolate into whipped aquafaba using a silicone spatula. Divide the mixture between 4 glasses. Put glasses into the fridge for a minimum of 3 hours for the mousse to set. 5. Once set, add your favourite garnishes – we recommend blackberries, strawberries, raspberries, blueberries or shaved chocolate.


Bodhi Loves: The Fresh Flower Project


We love the smell of fresh flowers, and Sydney-based florist The Fresh Flower Project does theirs differently. The team handpick fresh local flowers, and source recycled coffee sacks from local coffee roasters to wrap bunches. Waste is repurposed, which is good for us, and good for the planet. Click here to visit the website.









Celebrate Mother's Day at Bodhi

With just over a month until Mother's Day, we're taking bookings for our famous vegan yum cha on Sunday 12 May. We'll be hosting three sittings: 10.15 - 11.45am, 12 - 1.20pm and 1.45-3.15pm.

To make mum feel extra special, we’ll also be giving away our highly sought after annualMother’s Day Gift Box filled with a selection of some of our favourite MUST HAVEvegan products including Brookie’s Gin, Edible Beauty and many more!

Bookings Only Limited Availability.


Secure your spot.



#Loveeverybodhi

This month's social posts

Tag your pics with #loveeverybodhi for the chance to be featured.


Clockwise from top left: @nonskins | @steph_bellz | @old.sophigoh | @mikkizoe


Bring the team to Bodhi

Why not bring your team along for our delicious vegan food for your next work event? Bodhi's parkside, leafy outlook is shaded with Moreton Bay figs, and can be set up casually or dressed to your requirements.

Check out Bodhi's functions packs on our website.


Opening hours


We'll be closed over the Easter weekend from 19 - 22 April, then open as normal from Tuesday 23 April, and closed again for ANZAC Day 25 April.

Lunch (yum cha) Monday to Friday: 11am-3pm Saturday-Sunday: 11am-4pm

Dinner (a la carte) Tuesday-Sunday: 5pm-10pm

Opening Hours

Lunch (Yum Cha)

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

​​Dinner (A La Carte)

5pm – 10pm
Tuesday – Sunday

 

CLOSED:
Monday 12th April

Friday 15th April


 

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