Welcome to Topaz Restaurant - Topaz Restaurant

TOPAZ RESTAURANT

Topaz welcomes you for a genuine French fine-dining experience with exquisite flavours and authentic taste combinations of ultra-fresh and exceptional ingredients.

If you are looking for the perfect place to celebrate a special occasion with your family, friends or business colleagues, Topaz offers private dining rooms for intimacy and privacy. Select your favourite French food and wine and let our experienced team take care of the rest. We guarantee that your dining experience at Topaz Restaurant will be one you will never forget.

BUSINESS MEETINGS

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.

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.

CATERING

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.

PRIVATE ROOMS

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.

BRANDY LIBRARY

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.

WINE-CELLAR

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.

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STURIA CAVIAR

VINTAGE, LA GRIFFE STURIA (15g)

75

Vintage (15g): Its shiny roes associate rounded firmness and an explosion in mouth of harmoniously fruity and iodized flavours
PRIMEUR, LA TENTATION DE L’ORIGINALITÉ (15g)

80

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, UN LUXE RARE (15g)

90

Prestige (15g): Big roes that melt in the mouth with an unrivaled length on the palate that is at once complex and refined
OSCIETRA, UN CAVIAR D’EXCEPTION (100g)

550

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

NIBBLES

STARTERS

HUÎTRE SPÉCIALE GILLARDEAU D’OLÉRON OU ANCELIN

9 per pièce

Oléron Special oyster from Gillardeau or Ancelin
ESCALOPE DE FOIE GRAS POÊLÉE SUR SON LIT DE MANGUES

29

Pan-fried foie gras with warm mangoes and a balsamic passion fruit coulis
TARTARE DE SAUMON ET CAVIAR

18

Fresh Scottish salmon fillet tartare with dill, spring onion and shallots, topped with caviar, salmon roe and sour cream
HUÎTRES GRATINÉES AU CHAMPAGNE

33

Oysters au gratin with Champagne cream
CARPACCIO DE FILET DE BŒUF BLACK ANGUS NAPPÉ D’HUILE À LA TRUFFE NOIRE

20

Carpaccio of Black Angus beef fillet dressed in black truffle oil, with Parmesan shavings and apricot mushroom cap slices
ESCARGOTS À LA BOURGUIGNONNE

12

Baked Burgundy escargots in garlic, parsley and butter
FOIE GRAS MAISON MI-CUIT AU TORCHON

32

House-made foie gras terrine with mignonette, porto jelly and sea salt
MILLEFEUILLE D’AVOCATS ET CRABE

18

Avocado and crabmeat salad with salmon roe and Asian herbs
CARPACCIO DE MAGRET DE CANARD FUMÉ AUX TRUFFES

25

Carpaccio of cured duck breast with black winter truffle shavings and a rocket salad

SOUPS AND SALADS

SOUPE ÉLYSÉE AUX TRUFFES

22

Double consommé beef broth with black winter truffles, foie gras and spring vegetables, topped with a puff pastry lid
SALADE NIÇOISE

12

Fresh tuna, anchovies, hard-boiled egg, olives, cucumber, bell pepper and tomatoes dressed with extra virgin olive oil and lemon juice
SALADE FERNAND POINT

25

A luxurious salad of steamed Mekong lobster, foie gras, quail egg and green beans dressed with a cocktail sauce
SALADE RAFRAÎCHISSANTE AUX CREVETTES GRILLÉES

12

Grilled prawn salad with plum dressing
SALADE LANDAISE

21

White cabbage, asparagus, duck gizzard, smocked duck magret, beans and foie gras
CAPPUCCINO DE CHAMPIGNONS SAUVAGES

12

Creamy wild mushroom soup
VELOUTÉ D’ÉCREVISSES DE FRANCE

15

Creamy French crayfish soup with extra virgin olive oil
CONSOMMÉ DE BŒUF AUX CINQ CHAMPIGNONS

15

Double beef consommé with five kinds of mushrooms

BUTCHER’S CORNER

TAJIMA TOMAHAWK (4-6 PAX)

399

Tajima Wagyu offers an extraordinary marbling that produces this famed rich, juicy flavours. Served with grilled vegetables and a selection of sauces.
CÔTE DE BŒUF USDA PRIME SERVIE AU GUÉRIDON

145

Grilled USDA Prime rib of beef cap-on with roasted marrow on the bone carved table-side for two people
CHATEAUBRIAND DE BŒUF BLACK ANGUS

80

Grilled Black Angus beef fillet (400g) Chateaubriand with a thyme rosemary jus and roasted marrow on the bone
ENTRECÔTE USDA PRIME EXTRA PERSILLÉE

78

Grilled USDA Prime rib-eye steak (400g), the Topaz signature cut, with roasted marrow on the bone
ENTRECÔTE BLACK ANGUS

65

Grilled Black Angus rib-eye steak (400g), with roasted marrow on the bone
FAUX-FILET BLACK ANGUS, SAUCE AUX FINES HERBES ET OS À MOELLE

38

Grilled Black Angus striploin with a herb jus and roasted marrow on the bone
FILET DE BŒUF BLACK ANGUS POÊLÉ SERVI AVEC UNE SAUCE À LA CRÈME ET AUX MORILLES

45

Pan-fried beef tenderloin Black Angus with white wine cream sauce and morels
FAUX-FILET, SAUCE AU BEURRE BLANC ET POIVRE NOIR DE KAMPOT, POMMES RISSOLÉES

25

Sliced grilled beef striploin with buttery black Kampot pepper sauce and sautéed potatoes
FILET MIGNON DE BŒUF BLACK ANGUS

33

Grilled Black Angus beef fillet steak with a veal & herb jus and roasted garlic

SEAFOOD

HOMARD GRILLÉ AVEC UNE SAUCE AU BEURRE BLANC

150

Grilled sea lobster served boat-style with a beurre blanc sauce
SOLE MEUNIÈRE SERVIE AU GUÉRIDON

89

Sole meunière with steamed potato à l'anglaise
CARRÉ DE DOS DE SAUMON D’ÉCOSSE RÔTI À L’UNILATÉRAL

29

Pan-seared Scottish salmon à l’unilatéral with white butter sauce
FILET DE SOLE À LA SAUCE DIEPPOISE

55

Sole fillets with Dieppoise sauce
BARRAMUNDI VAPEUR ET SAUCE CRÉMEUSE AUX MOULES

29

Steamed seabass with mussel cream sauce

SIDE DISHES

SALADE CAESAR

6

Caesar salad with classic dressing
RIZ SAUTÉ

4

Topaz’s sautéed rice
CHAMPIGNONS SAUTÉS

6

Mixed sautéed mushrooms
POMMES DE TERRE SAUTÉES

6

Sautéed baby potatoes
POMMES FRITES MAISON

4

House-made French fries
FAMEUSE PURÉE DE POMMES DE TERRE RATTE (POUR 2 PERSONNES)

10

Famous creamy mashed ratte potatoes (for 2 persons)
ÉPINARDS À LA CRÈME (POUR 2 PERSONNES)

6

Creamed spinach (for 2 persons)
ASPERGES FRAÎCHES, GRILLÉES OU VAPEUR

6

Grilled or steamed fresh asparagus
HARICOTS VERTS SAUTÉS À L’AIL

4

Garlic and butter sautéed green beans
MESCLUN DE SALADE VERTE

4

Green salad with French dressing
GRATIN DE MACARONI

6

Classic baked macaroni cheese with cream
GRATIN DE POMMES DE TERRE

7

Sliced baked potatoes

CLASSICS AND TRADITION

DEMOISELLE DU MÉKONG ET SON LIT DE SPAGHETTI

45

Pan-fried Mekong lobster with spaghetti tossed in tomato sauce
PANTOUFLE DU CARDINAL

38

Layers of duck breast and duck liver served in a pastry dough with Périgeux sauce
CARRÉ D’AGNEAU AU ROMARIN

29

Roasted rack of lamb served with rosemary and fresh thyme jus
MAGRET DE CANARD ROSSINI

38

Roasted duck breast topped with pan-fried foie gras and sweet grape glaze
FAUX-FILET DE BŒUF BLACK ANGUS TARTARE PRÉPARÉ À LA MINUTE

25

Steak tartare from Black Angus beef striploin, made to order
CUISSE DE CANARD DES LANDES CONFITE

28

Chef’s duck confit with pan-fried potatoes and seasonal vegetables
MATIGNON DE VEAU À LA TRUFFE NOIRE

50

Veal Matignon with black truffle
RIS DE VEAU POÊLÉ AU FOIE GRAS, POMMES DE TERRE SAUTÉES ET SAUCE PÉRIGOURDINE

45

Pan-fried sweetbread with foie gras, fresh sautéed potatoes and Périgourdine sauce

CHEESE BOARD

DESSERTS

SOUFFLÉ AU GRAND MARNIER FLAMBÉ

8

Traditional Grand Marnier soufflé
FONDANT AU CHOCOLAT ET SA GLACE VANILLE |

8

Chocolate trio with Topaz’s signature chocolate fondant, and chocolate parfait served with vanilla ice cream
BANANES FLAMBÉES

6

Sweet bananas flambé in Caribbean dark rum
DÉCLINAISON DE FRUITS ROUGES

8

Red fruit explosion
BABA INFUSÉ AUX AGRUMES, GANACHE COCO ET SORBET CLÉMENTINE

7

Tangy coconut baba cake with clementine sherbet and marmalade
PROFITEROLES ET CYLINDRE AU CHOCOLAT

8

Melting double-chocolate and vanilla ice cream profiteroles
TARTE FINE AUX POMMES ET SA GLACE VANILLE

9

Warm apple tart with vanilla ice cream
CRÊPES SUZETTE FLAMBÉES SERVIES AU GUÉRIDON

6

Crêpes Suzette flambé prepared at your table
OMELETTE NORVÉGIENNE

12

Baked Alaska flambé in Grand Marnier
CRÈME BRÛLÉE TRADITIONNELLE

6

Classic crème brûlée
ASSIETTE DE FRUITS FRAIS

6

Fresh fruit platter
CRÈMES GLACÉES ET SORBETS MAISON

4 la boule

A selection of delicious house-made ice creams by the scoop: vanilla, passion fruit, chocolate, coffee, strawberry, coconut, taro, raspberry

OUR GALLERY

Set your table with one of Cambodia’s most beloved restaurants. Topaz has welcomed guests to enjoy its authentic French cuisine, warm hospitality, and unparalleled service since 1997.

Pairing Food and Wine at Topaz Restaurant

Wine has also been associated with good health since the time of the Ancients and we know through archaeological and documentary evidence that wine has been part of the dining experience since the earliest days of its creation; it was seen as a medicine for the body’s well-being, a tonic to aid digestion and a nepenthe for the mind and soul.

Before ending your meal, have a look at Topaz's cheese selection. Provided by the master cheese ripener Les Frères Marchand, our cheeses have been selected from among the finest producers in France and represent a gourmet variety of flavours and textures.

Pata Negra. An exquisite ham brought exclusively to your plate all the way from Spain. Let the ham melt as you taste the perfectly aged flavours through years of hard work and dedication to master this taste.

Starting from $19++, our Business Lunch Menu proves that fine dining can be both exceptional and efficient. Our team commits to offer the best of French cuisine to our busy guests thanks to a new exclusive menu every month. Available from Monday to Sunday, from 11AM to 2PM.

Discover our Tajima Wagyu Beef and its extraordinary marbling that produces those famed rich, juicy flavours. We serve it grilled as it should be, with grilled vegetables and a mouthwatering selection of sauces. Too good to miss.