For more than 20 years, Topaz has been a landmark for French fine dining in the heart of Phnom Penh, where we celebrate time-honoured traditions and cutting-edge gastronomy in a stylish, contemporary setting that reflects the richly cultured, vibrant and dynamic capital city that it calls home. Personally selected ingredients, dedication to service and the deepest pride in being among the best are at the heart of every dish we serve.

By sourcing our ingredients from the Marché Rungis in Paris and from individually selected suppliers across France and Cambodia, we leave nothing to chance. And we invest just as much time and energy into constantly training and supporting our staff, some of whom have been with us since the day Topaz first opened its doors in 1997.

We strive constantly to create new events highlighting talents with modern, innovative and interesting perspectives on French cuisine. Many Michelin-starred chefs come to celebrate with us, and also to teach us, because we believe in the life-nourishing value of discovery.

Topaz is about celebrating the classical traditions that underpin one of the most famous cuisines in the world and honouring those ideals with the best ingredients that we can find. This is why we source premium ingredients from leading producers and suppliers with whom we build enduring relationships that span the globe from France to Cambodia’s coastline.

Topaz is a French restaurant, but it is also all about Cambodia and building up the skills of the next generation of young chefs, managers and team players.

Topaz is also about bringing cutting-edge gastronomy to Cambodia with its glorious wealth of new ideas, ingredients and techniques, to reward our customers with dazzling, world-class events and fire up the skills, knowledge and creativity within our team.

Alain "Papa" Darc

Master Chef

None of what we do would be possible without Papa’s award-winning skills, knowledge and passion that are the backbone of the Topaz experience, from the dedication to impeccable service to the excellence of the cuisine, you will find his spirit there. Papa arrived in Cambodia more than ten years ago, and has since dedicated his life to helping Cambodians develop their skills in the kitchen and on the floor. He trains students at Pour Un Sourire d’Enfant, and NGO dedicated to providing skills and training to disadvantaged young Cambodians, many of whom are now working in Cambodia’s best hotels and restaurants, including Topaz.

Papa comes from a long, long line of chefs and winemakers which his family have been able to record back to the time his ancestor served as chef to King Louis XVIII in the early 1800s. His own father was a Michelin-starred chef, and he grew up in the company and under the guidance of France’s greatest names, including Lucien Ogier, Emile Tingaut, Jean Delavine and Paul Bocuse. His own experiences brought him to the attention of all the premier restaurant guides, including Michelin, Gault Millau, Routard, and more. It is fair to say that cooking is in his DNA, and it’s hard to keep him away from the kitchen, whether he is cooking, teaching, mentoring or simply enjoying the atmosphere.

Alain 'Papa' Darc

Lina Hak

General Manager

Every single day is rich with opportunities to learn. This is the belief that has powered Lina Hak’s career at Thalias and Topaz since CEO Arnaud Darc, impressed with her clear, forthright thinking and natural approach towards people, hired her as an administrator in 2006. Since then, even as she progressed up through the ranks, she also found the time to study law at the Royal University of Law and Economics as well as a certificate in international business and a dozen short courses. Lina’s role as a mentor and leader is vital at Topaz, but she is an equally active member of Phnom Penh’s vibrant business networking community. Her warmth and wisdom make her invaluable wherever she goes, but especially when she greets you on the restaurant floor.

Lina Hak

Sopheak Pov

Executive Chef

Sopheak has been with Topaz for 15 years now, where his natural curiosity, ambition and passion for French cooking have been enhanced by training spells in the kitchens of 2-Michelin starred chef Alain Dutournier’s Paris restaurant, Carré des Feuillants, and at Michelin-starred restaurant Arrambide in the Hotel les Pyrénées. Sopheak has a natural understanding of food, sensitive to all its exceptional possibilities and Papa Darc's mentoring has helped him to hone all of these skills and more, while his training abroad has helped him to run a kitchen like a ship.

Sopheak Pov

Sopheak Long

Restaurant Manager

Sophy has been conducting the performance on the restaurant floor for 12 years now, where her warm, familiar smile and gentle calm ensure that everything is ready and in place and that each guests’ experience is the best that it can be.

Sopheak Long

STARTERS

  • CAVIAR STURIA | 70-650

    With choices of Caviar Sturia Vintage (15g), Primeur (15g), Prestige (15g), Oscieta (100g)

  • OYSTER FINE DE CLAIRE N°1 | 8

    Fresh oysters from France: No 1 Marennes-Oleron oyster Fine de Claire (per piece)

  • OYSTER SPECIAL GILLARDEAU N°2 | 7

    Fresh oysters from France: No 2 Gillardeau specials (per piece)

  • HOMEMADE FOIE GRAS TERRINE | 23

    This homemade foie gras terrine recipe is a flavourful way of serving up foie gras as a starter.

  • BURGUNDY ESCARGOTS | 11

    Baked burgundy escargots in garlic and parsley butter

  • CARPACCIO OF AUSTRALIAN BEEF | 14

    Carpaccio of Australian beef tenderloin tossed in a fine truffle oil, with arugula leaves, shaved parmesan and slices of button mushrooms

  • FRESH SCOTTISH SALMON TARTARE | 15

    Fresh Norwegian salmon tartare topped with salmon roe, caviar, sour cream, button mushrooms and arugula leaves.

  • BAKED OYSTER CHAMPAGNE SAUCE | 9

    Fresh oysters baked with a champagne sabayon (per piece)

  • BEEF TARTARE WITH FOIE GRAS | 18

    Morsel of Black Angus beef tartare tossed in truffle oil with capers, topped with foie gras terrine and served with truffle, rested on a freshly toasted slice of French baguette

  • PAN-FRIED FOIE GRAS | 23

    Pan-fried foie gras Maison Lafitte with mango

SOUPS

  • WILD MUSHROOM SOUP | 9

    Topaz's classic wild mushroom soup

  • ONION SOUP | 9

    Classic French onion soup

  • LOBSTER BISQUE | 11

    The famous lobster bisque

  • SOUP ELYSÉE | 16

    Double consommé with black truffles, foie gras, spring vegetables baked in a crust

  • VEGETABLE CONSOMMÉ | 7

    Topaz vegetable soup is made daily with different combination of fresh vegetables of the season

  • SEAFOOD CHOWDER | 9

    Topaz's classic seafood chowder

SALAD

  • TOPAZ’S WEDGE | 9

    Crispy iceberg lettuce with Roquefort or Thousand Island dressing

  • GRILLED PRAWN SALAD | 10

    Grilled New Orleans BBQ shrimp and lemon pepper tuna served over chopped greens topped with sliced cucumbers, diced tomatoes

  • CLASSIC CAESAR | 9

    Caesar salad with classic dressing

  • FERNAND POINT SALAD | 23

    Sliced steamed lobster tail, diced duck liver, Fresh string beans and mixed greens salad

  • NICOISE SALAD | 11

    Composed salad of tomatoes, cucumber, bell peppers, tuna, hard-boiled egg, olives, anchovies and mixed greens dressed with olive oil

BEEF

  • USDA PRIME RIB | 99

    USA Prime Rib cap-on carved table side for two persons 1KG

  • ANGUS CHATEAUBRIAND | 58

    Black Angus beef double cut fillet mignon Chateaubriand 300G

  • ANGUS RIB-EYE STEAK | 65

    Black Angus beef ribeye steak 400G

  • BEEF STEAK TARTARE | 15

    Beef Black Angus tenderloin steak tartare, made to order, served with classic garnishes

  • BLACK ANGUS STRIPLOIN STEAK | 49

    Black Angus striploin steak 300G

  • BLACK ANGUS FILET MIGNON | 29

    Black angus beef single cut fillet mignon 200G

  • USDA PRIME MARBLE RIB-EYE SIGNATURE CUT | 78

    USDA Prime marble rib eye steak, signature cut 400G

  • NEW YORK STRIP STEAK | 21

    New York Strip Steak 200G

  • TOURNEDOS ROSSINI | 43

    TOURNEDOS ROSSINI $43 Pan-fried beef Black Angus tenderloin topped with a hot slice of foie gras and finished with a périgourdine sauce

SEAFOOD

  • GRILLED LOBSTER | 40

    Grilled live fresh water lobster with a light butter sauce

  • GRILLED BRITTANY SEA LOBSTER | -

    Grilled Brittany sea lobster served with a coral butter sauce

  • UNILATERAL COOKED SCOTTISH SALMON | 28

    Unilateral cooked salmon with Chef's white butter sauce

  • PAN-FRIED DOVER SOLE FILLET | 97

    Dover sole fillet pan-fried in a brown butter sauce

  • PAN-FRIED LIVE GROUPER FILLET | 27

    Grouper fillet pan-fried in an almond and butter sauce with a pinch of fresh lime juice

  • SEARED SCALLOPS AND CAVIAR | 22

    Seared scallops and caviar over mashed cauliflower

  • SEARED LIVE SEA BASS FILLET | 27

    Seared hazelnut-crusted sea bass fillet with spring vegetables

  • POACHED LOBSTER WITH FOIE GRAS | 48

    Butter-poached lobster with foie gras

  • SEAFOOD SPAGHETTI | 16

    Creamy seafood spaghetti

OTHERS

  • ROASTED LAMB RACK | 29

    Roasted rack of lamb with fresh thyme juice, rosemary and mustard sabayon.

  • ROASTED DUCK BREAST WITH FOIE GRAS | 38

    Roasted duck breast served with pan-seared foie gras

  • FRENCH DUCK LEG CONFIT | 28

    Gently cured French duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection with sautéed potatoes and seasonal vegetables

  • BRAISED LAMB SHANK | 48

    Braised lamb shank with roasted baby potatoes, herbs and garlic

  • GUINEA FOWL BREAST WITH MORELS | 43

    Guineafowl with morels and foie gras sauce

  • TAGLITELLE CARBONARA | 13

    Classic carbonara recipe with eggs, pork and extra shot at Kampot black pepper

  • RAVIOLES STUFFED WITH FOIE GRAS | 15

    Ravioles stuffed with foie gras and cep mushrooms

  • SPAGHETTI BOLOGNESE | 10

    The classic spaghetti Bolongaise

CHEESE

  • CHEESE BOARD | 12

    Khéma cheese board

DESSERTS

  • HOT CHOCOLATE FONDANT | 7

    Topaz's hot chocolate cake with Tahitian vanilla ice-cream

  • ICE-CREAM AND SORBET | 4

    Homemade ice-cream and sorbet by the scoop (Vanilla, passion fruit, lemon, chocolate, strawberry, coconut, taro, raspberry)

  • WARM APPLE TART | 9

    Minute made warm apple tart with vanilla ice-cream

  • GRAND MARNIER SOUFFLÉ | 8

    Classic French dessert with Grand Marniar served directly from the oven

  • CRÊPE SUZETTE FLAMBE | 6

    Crêpe Suzette served with flambe

  • PROFITEROLES | 7

    Choux pastry topped with chocolate and filled with cream

  • BANANAS FLAMBE WITH RUM | 6

    Bananas flambe the French Caribbean way with rum

  • CLASSIC CRÈME BRULÉE | 6

    Classic French rich custard base topped with a contrasting layer of hard caramel

FRUIT SALADAS

  • FRESH FRUIT | 5

    Fresh fruit platter of the season

Download in PDF

*All prices are stated in US Dollars subject to 7% service charge and 10% government tax




Every month, our chefs create a different and delicious three-course lunch menu for guests who want to enjoy the best but may not have time to wait, proving that fine dining can be both exceptional and efficient.

Our Business Lunch Menu allow us to respect our customers’ busy lives while still serving authentic French cuisine created with the finest ingredients from producers who put their heart and soul into what they do, and we can do this while also delivering extraordinary value for money.

Mon-Sat, 11 am – 2 pm

19 USD+ for main course, dessert, soft drink or glass of wine, coffee or tea

21 USD+ for starter or open salad bar, main course, soft drink or glass of wine, coffee or tea

25 USD+ for starter, open salad bar, main course, dessert, soft drink or glass of wine, coffee or tea

Download in PDF

*All prices are stated in US Dollars subject to 7% service charge and 10% government tax




One of the city’s most opulent Sunday Brunches offering a free-flow of mouth-watering delicacies, including Fine de Claire oysters, scrambled eggs with caviar, eggs Benedict with smoked salmon, spring lamb stew, foie gras and so much more, all at tremendous value for money.

Sunday, 11am – 2pm

Set Brunch Menu

55 USD+ per person with soft drinks included

*All prices are stated in US Dollars subject to 7% service charge and 10% government tax




Download in PDF

* All prices are stated in US Dollars subject to 7% service charge and 10% government tax




Timeless romance with a modern edge: from the solid hardwood flooring to the resplendent, structured ceiling above, Topaz is a haven of classic elegance and sophistication that allows diners to fully indulge their senses.

The refined ambience is defined top-down by the attention to details including the nostalgic paintings and photographs on the walls, luxurious dining ware from Bernardaud in the Limoges and crystal glassware Baccarat.

We have eight private rooms that can accommodate from six to 60 diners, providing the perfect environment for getting work done efficiently and securely, while still enjoying the benefit of Phnom Penh’s finest French cuisine.

Under the shelter of Norodom Boulevard’s oldest surviving Banyan Tree, Topaz’s courtyard garden is a green and peaceful oasis, perfect all year round for a relaxing pre-dinner cocktail, lunchtime or evening dining, or Topaz’ famous Sunday Brunch. Not to be missed for an especially romantic touch.

An international standard ballroom and conference centre in the heart of Phnom Penh with a big banquet hall for up to 200 diners, plus an annexe with capacity up to 60 pax, all supported by our experienced event management team. Find more information in "Meetings & Events"

The destination for spirit lovers in the capital, with a wide range of premium and luxury spirits served in a sophisticated setting by a trained and knowledgeable team who are there to share their knowledge with the curious and make regulars feel at home. Guests can also enjoy a selection of wines, sparkling wines, cocktails, premium cigars, and a short menu of fine-quality bar food, including burgers, lamb shanks, foie gras, pâté, and charcuterie is available.

One of the most impressive wine cellars in Cambodia, Topaz has a dedicated, atmosphere-controlled space where we keep our carefully selected range of premier and prestige wines including Duval Leroy Champagne, for which Thalias is the exclusive supplier in Cambodia.

* All prices are stated in US Dollars subject to 7% service charge and 10% government tax

Download our Wine list




Our facilities are specifically designed to accommodate everything from small private business lunches to world-class conferences in our dedicated Ballroom where there is room for up to 200 seated guests.

Whatever the nature of your gathering, meeting, conference, breakfast talk, networking events, product launches, gala dinner or more, our experienced, professional events planning team is on hand to ensure that every detail is taken care of.

Our rooms are equipped with:

  • 3 Retro-projectors
  • 4 LCD screens
  • WiFi
  • Sound system
  • Computer if needed
  • State of the art sound and lighting systems in the Ballroom

For any requests, please contact our team.

Sales:
sales.director@thaliashospitality.com

For events that shine, the Topaz Ballroom offers a sophisticated environment that is ideally suited to private occasions such as anniversaries, birthdays, graduations, weddings or wider social events from fashion show, music performance and more.

Our professional Event Planning Team has plenty of experience, and can help with everything from selecting the perfect decorations, cakes, themed activities and anything else you need.

They are driven by a commitment to excellence that allows them to exceed your expectations.

Please contact our team.

Sales:
sales.director@thaliashospitality.com

For everything from hors d’oeuvres to dessert, our team can cover off-site events to meet virtually any requirement with our customary Topaz standards and dedication to service.

We can adapt to what is needed, as well as helping you to work out what is best for your event with creative ideas for ensuring the occasion is a special one. Don’t hesitate to contact us with any questions.

Sales:
sales.director@thaliashospitality.com

To make a reservation via phone, please call 015 82 18 88.

ADDRESS
Topaz Restaurant,
162 Preah Norodom Blvd,
Phnom Penh, Cambodia

OPENING HOURS
11:30 am - 2:00 pm
6:00 pm - 10:30 pm

PHONE NUMBER
015 82 18 88





We’re always looking for bright, energetic and responsible people to join our team. If you think you have what it takes to represent one of Phnom Penh’s leading fine dining establishments, send a CV and a cover letter explaining what you’re looking for to our Human Resources Manager — hr.manager@thaliashospitality.com — and we’ll get back to you

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