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.









#Loveeverybodhi

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

Opening hours

Lunch (Yum Cha)

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

​​Dinner (A La Carte)
Tuesday  – Sunday 5pm - 10pm

Tel: +61 (02) 9360 2523


2 - 4 College Street, Sydney 2000

Christmas Trading Hours
Open: Dec 24, 26 & 27

Closed: Dec 25, Dec 28 - 1 Jan

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