Australia’s longest-running and largest vegan restaurant – Bodhi Restaurant Bar – has been feeding people delicious plant-based yum cha and Asian cuisine since 1988. Located in Sydney’s Cook + Phillip Park, with an outdoor area set under ancient Moreton Bay fig trees, the restaurant is an oasis of calm on the city fringe.
Its philosophy of “do no harm” and inclusiveness fuels its food and beverage choices with an all-vegan menu of yum cha for lunch and a la carte for dinner using ingredients sourced from local growers of sustainable produce. Given its all-vegan menu, it’s no surprise that Bodhi are taking part in No Meat May – an Australian-founded not-for-profit that challenges people around the world to eliminate meat from their diets for 31 days for health, environmental and social reasons.
If you’re a meat eater and want to test out a meat-free or plant-based lifestyle, you’ll definitely want to visit Bodhi during the month of May. They have even created a special dish exclusively for No Meat May, the No Meat Tartare. Cleverly resembling the traditional steak tartare made using raw beef, Bodhi’s plant-based No Meat Tartare is made with chopped beetroot and portobello mushrooms as a base, topped with crispy rice crackers and avocado wasabi cream, and drizzled with truffle oil.
Delicate and just bursting with flavour, we devoured this one in an instant on our recent visit. The dish is available on their dinner menu throughout May for $18. It’s the perfect complement to Bodhi’s range of other plant-based creations. Seeing itself as a special place that brings people together through the shared experience of drinking and dining, the menu is extensive and has something for everyone.
Oriental Tapas options include betel leaf, steamed gao dumplings, zucchini flower, corn cob strips, chilled silken tofu, thai-style soy larb, stir fry green beans and our #1 pick – vegan battered prawns with salt, pepper and coriander. Coated in a light and crispy batter, these are super delicious and will have you questioning whether they are actually the real thing. A must try!
Salad options include maple braised beetroot and black pepper grilled tofu skewers and if you’re up for trying a slider, you can choose from the vegan smoked duck or vegan fried chicken. We opted for the latter and certainly weren’t disappointed. Think soft and fluffy bun on the outside and a crunchy interior with green papaya, carrot, pickle and spicy mayo. It’s truly finger licking good.
Mains to share include kam heong stir fry, house made stir fry silver pin noodle, house made sweet potato gnocchi, crispy silken tofu, finger eggplants and our favourite – the original vegan peking duck with pancake, cucumber and hoisin sauce. With bold, smoky flavours and surprisingly spot-on texture, you’ll again be wondering whether you’re eating the real thing. Delicious, nutritious and totally scrumptious!
Wash it all down with one of their many wine, spirit or signature cocktail options. There are even non-alcoholic cocktails to try! And for No Meat May, Bodhi are shaking up a series of cocktail specials, with a different concoction each week mixed with vegan spirits, liqueurs and house-made syrups.
With its exceptionally delicious vegan food, friendly staff and inviting ambiance, it’s a no-brainer – Bodhi Restaurant Bar is the place to be this No Meat May!
Bodhi Restaurant Bar
2-4 College Street, Sydney 2000
Open for Lunch (yum cha) Monday-Saturday 11am-3pm, Sunday 11am-4pm and Dinner (a la carte) Tuesday-Sunday 5pm-10pm
More info and bookings via (02) 9360 2523 or www.bodhirestaurant.com.au
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