For more than 20 years, Topaz has been a landmark for French fine dining in the heart of Phnom Penh. A staple to where we celebrate time-honoured traditions and cutting-edge gastronomy in a stylish, contemporary setting. Topaz 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. We also have every intention in investing just as much time and energy into constantly training and supporting our staff, some of whom have been with us from the very first day Topaz 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 have come to celebrate with us, and taken time out of their busy schedules to teach us, due to the reason that we believe in the life-nourishing value of discovery and self improvement.
Topaz is about celebrating the classical traditions that underpin one of the most famous cuisines in the world. We do this by 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 coastlines.
Topaz is a French restaurant, but it is also Cambodian, and building up the skills of the next generation of young chefs, managers and team players, is something that we take very seriously.
Furthermore, Topaz wants to innovate by bringing cutting-edge gastronomy to Cambodia with its glorious wealth of new ideas, ingredients and techniques. We want to reward our customers with dazzling, world-class events and fire up the skills, knowledge and creativity within our team.
None of what we do would be possible without Chef Alain Darc’s award-winning skills, knowledge and passion that are the backbone of the Topaz experience. This can be seen from the dedication to impeccable service and to the excellence of the cuisine, things that chef Alain Darc was sure to place his spirit in. Chef Darc 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, an 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.
Chef Alain Darc comes from a long, long line of chefs. 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 “Meilleur Ouvrier de France” chef, and he grew up 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.
“Every single day is rich with opportunities to learn.” This is the core belief that has powered Lina Hak’s career at Thalias and Topaz since CEO Arnaud Darc, whom was impressed with her clear, forthright thinking and natural approach towards people, hired her as an administrator in 2006. Since then, 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 dozens of other 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.
Chef Sopheak has been with Topaz for 15 years now, where his natural curiosity, ambition and passion for French cooking have been displayed throughout his time working in Topaz. Chef Sopheak, with the help of Topaz, has 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 an innate understanding of food, sensitive to all its exceptional possibilities and with Chef Alain Darc’s mentoring, it 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.
Sothy joined Thalias in 2009 as a section captain on the restaurant floor. Since then, he has risen steadily through the ranks to the position he holds today, embracing the challenges every step of the way not just for the opportunities they give him to serve, but also for the opportunities they bring him to grow. Sothy is a warm, outgoing character, fluent in English and French, whom loves to share his passion for food and service while honouring his guests with the service they deserve. Sothy brings a thoughtful and unseen approach to his duties, refined by the ten years he spent as a monk. Sothy sets a great example to his co-workers, and never forgets the importance of challenging his team to move outside their comfort zone, encouraging them to grow and learn with him.
Vintage (15g): Its shiny roes associate rounded firmness and an explosion in mouth of harmoniously fruity and iodized flavours
Primeur (15g): A young caviar refined for less than four weeks. Its shiny and detached roe reveals a creamy texture in the mouth and a delicate taste of fresh hazelnut that will surprise even the hardy connoisseur
Prestige (15g): Big roes that melt in the mouth with an unrivaled length on the palate that is at once complex and refined
Oscietra (100g): From Gueldenstaedtii sturgeons, it condenses marine savours with a touch of dried fruit into sensual caviar. Its firm golden brown roes roll perfectly under the palate, gradually freeing their delicate flavour
Pata Negra ham (100g)
Oléron Special oyster from Gillardeau or Ancelin
Pan-fried foie gras with warm mangoes and a balsamic passion fruit coulis
Fresh Scottish salmon fillet tartare with dill, spring onion and shallots, topped with caviar, salmon roe and sour cream
Oysters au gratin with Champagne cream
Carpaccio of Black Angus beef fillet dressed in black truffle oil, with Parmesan shavings and apricot mushroom cap slices
Baked Burgundy escargots in garlic, parsley and butter
House-made foie gras terrine with mignonette, porto jelly and sea salt
Avocado and crabmeat salad with salmon roe and Asian herbs
Carpaccio of cured duck breast with black winter truffle shavings and a rocket salad
Double consommé beef broth with black winter truffles, foie gras and spring vegetables, topped with a puff pastry lid
Fresh tuna, anchovies, hard-boiled egg, olives, cucumber, bell pepper and tomatoes dressed with extra virgin olive oil and lemon juice
A luxurious salad of steamed Mekong lobster, foie gras, quail egg and green beans dressed with a cocktail sauce
Grilled prawn salad with plum dressing
White cabbage, asparagus, duck gizzard, smocked duck magret, beans and foie gras
Creamy wild mushroom soup
Creamy French crayfish soup with extra virgin olive oil
Double beef consommé with five kinds of mushrooms
Tajima Wagyu offers an extraordinary marbling that produces this famed rich, juicy flavours. Served with grilled vegetables and a selection of sauces.
Grilled USDA Prime rib of beef cap-on with roasted marrow on the bone carved table-side for two people
Grilled Black Angus beef fillet (400g) Chateaubriand with a thyme rosemary jus and roasted marrow on the bone
Grilled USDA Prime rib-eye steak (400g), the Topaz signature cut, with roasted marrow on the bone
Grilled Black Angus rib-eye steak (400g), with roasted marrow on the bone
Grilled Black Angus striploin with a herb jus and roasted marrow on the bone
Pan-fried beef tenderloin Black Angus with white wine cream sauce and morels
Sliced grilled beef striploin with buttery black Kampot pepper sauce and sautéed potatoes
Grilled Black Angus beef fillet steak with a veal & herb jus and roasted garlic
Caesar salad with classic dressing
Topaz’s sautéed rice
Mixed sautéed mushrooms
Sautéed baby potatoes
House-made French fries
Famous creamy mashed ratte potatoes (for 2 persons)
Creamed spinach (for 2 persons)
Grilled or steamed fresh asparagus
Garlic and butter sautéed green beans
Green salad with French dressing
Classic baked macaroni cheese with cream
Sliced baked potatoes
Pan-fried Mekong lobster with spaghetti tossed in tomato sauce
Layers of duck breast and duck liver served in a pastry dough with Périgeux sauce
Roasted rack of lamb served with rosemary and fresh thyme jus
Roasted duck breast topped with pan-fried foie gras and sweet grape glaze
Steak tartare from Black Angus beef striploin, made to order
Chef’s duck confit with pan-fried potatoes and seasonal vegetables
Veal Matignon with black truffle
Pan-fried sweetbread with foie gras, fresh sautéed potatoes and Périgourdine sauce
Grilled sea lobster served boat-style with a beurre blanc sauce
Sole meunière with steamed potato à l'anglaise
Pan-seared Scottish salmon à l’unilatéral with white butter sauce
Sole fillets with Dieppoise sauce
Steamed seabass with mussel cream sauce
A harmonious selection of aged, soft, firm and blue cheeses from Frères Marchand. Our cheeses have been personally selected from among France’s finest producers in order to create the perfectly balanced cheese board (150G)
Traditional Grand Marnier soufflé
Chocolate trio with Topaz’s signature chocolate fondant, and chocolate parfait served with vanilla ice cream
Sweet bananas flambé in Caribbean dark rum
Red fruit explosion
Tangy coconut baba cake with clementine sherbet and marmalade
Melting double-chocolate and vanilla ice cream profiteroles
Warm apple tart with vanilla ice cream
Crêpes Suzette flambé prepared at your table
Baked Alaska flambé in Grand Marnier
Classic crème brûlée
Fresh fruit platter
A selection of delicious house-made ice creams by the scoop: vanilla, passion fruit, chocolate, coffee, strawberry, coconut, taro, raspberry
*All price is in US dollars and subject to 7% cover charge and 10% VAT
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-Sun, 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
*All price is in US dollars and subject to 7% cover charge and 10% VAT
We have everything you need for a pre- or post-dinner drink, from freshly squeezed fruit juices to chic cocktails mixed by masters and a full range of fine whiskies, cognacs and sprits.
* All Price is in US dollars and subject to 7% cover charge and 10% VAT
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 6 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. 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, 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 price is in US dollars and subject to 7% cover charge and 10% VAT
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:
For any requests, please contact our team.
Sales:
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 like fashion shows, music performances 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 might need.
They are driven by a commitment to excellence that allows them to exceed your expectations.
Please contact our team.
Sales:
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:
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 - 10:00 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 — [email protected] — and we’ll get back to you
Please contact our Communication Manager.
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