The Bodhi Collective - November Edition
Nup the Cup | Summer cocktail recipe | Dumpling of the week
Nup the Cup Lunch
Bodhi's fun alternative to Melbourne Cup was a beautiful day of friendships, rosé, flower crowns and delicious vegan yum cha. The day raised money for three Australian sanctuaries and their ex-race horse rescue and rehabilitation programs. Guests enjoyed the wonderful atmosphere of like-minded animal lovers whilst enjoying Bodhi’s signature vegan yum cha, Tamburlaine Rosé and Think Spirits cocktails.
Congratulations to the raffle prize winners, who went home with products from Frau House Design, Empower Total Health, MAKER Sydney and Nutie Donuts just to name a few. Many thanks also to all the people who supported us at the event both in front and behind the scenes which helped make Nup the Cup a resounding success.
Dumpling of the month
Every dumpling at Bodhi is hand crafted, with each type having a unique style, from the ingredients to the way they are put together.
Our shiitake mushroom, asparagus and truffle dumplings are a spring favourite on our yum cha menu, with a slight crunch and natural earthy flavour notes it’s the perfect combination of eastern and western flavours.
Dumpling of the month
Every dumpling at Bodhi is hand crafted, with each type having a unique style, from the ingredients to the way they are put together.
Our shiitake mushroom, asparagus and truffle dumplings are a spring favourite on our yum cha menu, with a slight crunch and natural earthy flavour notes it’s the perfect combination of eastern and western flavours.
This month's social posts
Tag your pics with #loveeverybodhi for the chance to be featured.
Shout out to @popgoeslouweazel for these great shots of her feast at Bodhi this month
Recipe: Moscow Mule Cocktail
Spice up your Summer with one of our classic refreshing drinks. DIY cocktails don't get much better than this.
Ingredients:
60ml 42 Below Vodka
30ml lime juice
Ginger beer
Slice of lime for garnish
Method:
Squeeze lime juice into a glass
Pour in vodka
Top with ginger beer
Add ice and stir gently
Garnish with a slice of lime
Opening hours
Lunch (yum cha)
Monday to Friday 11am - 3pm
Saturday to Sunday 11am - 4pm
Dinner (a la carte)
Tuesday to Sunday 5pm - 10pm
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