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

Sothy Chen

Restaurant Manager

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, and loves to share his passion for food and service while honouring his guests with the service that they deserve. Sothy brings a thoughtful approach to his duties, refined by the ten years he spent as a monk, but he also likes to challenge his team to move outside of their comfort zone, encouraging them to grow and learn with him.

Sothy Chen

STURIA CAVIAR

  • CAVIAR STURIA VINTAGE, LA GRIFFE STURIA (15g) | 70

    Sturia Vintage Caviar: a subtly complex and enduring caviar (15g)

  • CAVIAR STURIA PRIMEUR, LA TENTATION DE L’ORIGINALITÉ (15g) | 80

    Sturia Primeur Caviar: creamy textured caviar with surprising hints of hazelnut (15g)

  • CAVIAR STURIA PRESTIGE, UN LUXE RARE (15g) | 90

    Sturia Prestige Caviar: the most precious of caviar in the Sturia collection, described as a subtle delight in the mouth (15g)

  • CAVIAR STURIA OSCIETRA, UN CAVIAR D’EXCEPTION (100g) | 550

    Sturia Oscietra Caviar: a complex caviar best complemented by the subtlest dishes, and a glass of Grand Cru Champagne (100g)

STARTERS

  • HUÎTRE SPÉCIALE GILLARDEAU D’OLÉRON OU ANCELIN | 9 la pièce

    Oléron Gillardeau or Ancelin oyster (per piece)

  • HUÎTRES GRATINÉES AU CHAMPAGNE | 30

    Oyster and Champagne-cream gratin (3 pieces)

  • 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

  • FOIE GRAS MAISON MI-CUIT AU TORCHON | 32

    House-made foie gras terrine with mignonette, porto jelly and sea salt

  • CARPACCIO DE MAGRET DE CANARD FUMÉ AUX TRUFFES ORNÉ D’UNE SALADE DE ROQUETTE | 25

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

  • ESCALOPE DE FOIE GRAS POÊLÉE SUR SON LIT DE MANGUES | 29

    Pan-fried foie gras with warm mangoes and a balsamic passion fruit coulis

  • CARPACCIO DE FILET DE BŒUF BLACK ANGUS À L’HUILE DE TRUFFES | 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

  • ŒUF FAÇON CARBONARA | 15

    Chef’s remastered carbonara with Pata Negra ham, 62° egg and Parmesan cheese

  • MILLEFEUILLE D’AVOCATS ET CRABE | 18

    Avocado and crabmeat salad with salmon roe and Asian herbs

  • JAMBON PATA NEGRA (100g) | 60

    Pata Negra ham (100g)

  • NOIX DE SAINT-JACQUES AU HOMARD CANADIEN ET FOIE GRAS | 18

    A trio of steamed Canadian lobster with foie gras and a pan-seared scallop

SOUPS

  • SOUPE ÉLYSÉE AUX TRUFFES | 22

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

  • VELOUTÉ D’ÉCREVISSES DE FRANCE | 15

    Creamy French crayfish soup with truffles and extra virgin olive oil

  • CAPPUCCINO DE CHAMPIGNONS SAUVAGES | 11

    Wild mushroom cappuccino drizzled with black winter truffle oil

  • CRÈME DE CHOU-FLEUR, FOIE GRAS POÊLÉ ET SON ÉMULSION | 11

    Cauliflower cream with coffee and pan-seared foie gras

SALADS

  • SALADE FERNAND POINT | 25

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

  • SALADE NIÇOISE | 12

    Healthy green salad leaves with fresh tuna, anchovies, hard-boiled egg, olives, cucumber, bell pepper and tomatoes dressed with extra virgin olive oil and lemon juice

  • SALADE CAESAR | 10

    Romaine lettuce leaves with crisped bacon, croutons, shaved Parmesan and a creamy Caesar dressing

BUTCHER’S CORNER

  • CÔTE DE BŒUF USDA PRIME SERVIE AU GUÉRIDON (1kg) | 145

    Grilled USDA Prime rib of beef cap on (1kg) with roasted marrow on the bone (carved table-side for two people)

  • STEAK DE BŒUF BLACK ANGUS (250g) | 45

    Grilled Black Angus beef striploin (250g) served with veal & marrow jus and roasted marrow on the bone

  • FAUX FILET AU BEURRE DE POIVRE DE KAMPOT, POMMES RISSOLÉES | 25

    Sliced grilled beef striploin with black Kampot Pepper sauce and sautéed potatoes topped with butter

  • ENTRECÔTE DE BŒUF, SAUCE AUX FINES HERBES ET OS À MŒLLE | 38

    Grilled Black Angus beef rib-eye with a herb jus and roasted marrow on the bone

  • CHATEAUBRIAND DE BŒUF BLACK ANGUS (400g) | 80

    Grilled Black Angus beef fillet Chateaubriand (400g) with a thyme & rosemary jus and roasted marrow on the bone

  • FILET MIGNON DE BŒUF BLACK ANGUS (200g) | 33

    Grilled Black Angus beef fillet steak (200g) with a veal & herb jus and roasted garlic

  • ENTRECÔTE USDA PRIME EXTRA PERSILLÉE (400g) | 78

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

SIDE DISHES

  • SALADE CAESAR | 6

    Romaine lettuce leaves with crisped bacon, croutons, shaved Parmesan and a creamy Caesar dressing

  • RIZ JASMIN SAUTÉ | 4

    Topaz’s golden sautéed jasmine rice with vegetables

  • CHAMPIGNONS SAUTÉS | 6

    Mixed sautéed mushrooms

  • POMMES DE TERRE SAUTÉES | 6

    Sautéed baby potatoes

  • POMMES FRITES MAISON | 4

    House-made French fries

  • PURÉE DE POMMES DE TERRE | 5

    Creamy potato purée

  • ÉPINARDS À LA CRÈME | 6

    Creamed garlicky spinach

  • ASPERGES GRILLÉES OU À LA VAPEUR | 6

    Grilled or steamed fresh asparagus

  • HARICOTS VERTS SAUTÉS À L’AIL | 3

    Green beans sautéed in butter and garlic

  • MESCLUN DE SALADE VERTE | 5

    Mixed green salad with French dressing

  • GRATIN DE MACARONI | 6

    Classic baked macaroni cheese with cream

  • GRATIN DE POMMES DE TERRE | 7

    Creamy potato gratin

TRADITION

  • CARRÉ D’AGNEAU AU ROMARIN | 29

    Roasted rack of lamb served with roasted garlic and a rosemary and fresh thyme jus

  • CUISSE DE CANARD CONFIT DES LANDES | 28

    Chef’s duck confit with pan-fried potatoes and seasonal vegetables

  • MAGRET DE CANARD ROSSINI | 38

    Roasted duck breast topped with pan-seared foie gras and sweet raisin sauce

CLASSICS

  • RAVIOLE DE FOIE GRAS SUR UNE SAUCE À LA MANGUE ET AUX RAISINS | 29

    Foie gras raviole with mango and raisin sauce

  • DEMOISELLE DU MÉKONG ET SON LIT DE SPAGHETTI | 45

    Pan-fried Mekong lobster with spaghetti enveloped in tomato sauce

  • SUPRÊME DE PINTADE AU FOIE GRAS ET AUX MORILLES | 38

    Guinea fowl supreme with foie gras, morels mushrooms and fresh, house-made pasta

SEAFOOD

  • SOLE MEUNIÈRE SERVIE AU GUÉRIDON (400g) | 89

    Sole meunière (400g) 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

  • BARRAMUNDI À LA VAPEUR ET SAUCE AUX MOULES | 29

    Steamed Asian seabass fillet in a mussel and cream sauce

  • HOMARD GRILLÉ AVEC UNE SAUCE AU BEURRE BLANC (1kg) | 150

    Grilled ocean lobster served boat-style with a beurre blanc sauce (1kg)

  • FILET DE SOLE À LA SAUCE DIEPPOISE | 55

    Fillet of sole Dieppoise with a white wine, seafood, mushroom and cream sauce

  • BARRAMUNDI ET HUÎTRES GRATINÉES AU CHAMPAGNE | 45

    Gently pan-fried Asian seabass served with two warm oysters with Champagne and Spanish ham

  • PLATEAU DE FRUITS DE MER À LA FRANÇAISE | 120

    A sumptuous platter full of market-fresh treasures from the sea, including Gillardeau oysters, crab, shrimp, mussels, clams and sea snails (may vary according to market availability)

CHEESE & DESSERTS

  • PLATEAU DE FROMAGE COMPOSÉ PAR KHÉMA DELI | 12

    A harmonious selection of aged, soft, firm and blue cheeses from Khéma Delicatessen. Our cheeses have been personally selected from among France’s finest producers in order to create the perfectly balanced cheese board.

  • TARTE FINE AUX POMMES ET SA GLACE VANILLE | 9

    Warm apple tart with vanilla ice cream

  • PROFITEROLES ET CYLINDRE AU CHOCOLAT | 8

    Melting double-chocolate and vanilla ice cream profiteroles

  • CRÊPES SUZETTE FLAMBÉES SERVIES AU GUÉRIDON | 6

    Crêpes Suzette flambée prepared at your table

  • CRÈME BRÛLÉE TRADITIONNELLE | 6

    Classic crème brûlée

  • TRADITIONNEL SOUFFLÉ AU GRAND MARNIER | 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

  • OMELETTE NORVÉGIENNE | 9

    Baked Alaska flamed in Grand Marnier

  • DÉCLINAISON DE FRUITS ROUGES | 8

    Red fruit explosion

  • BANANES FLAMBÉES | 6

    Sweet bananas flambéd in Caribbean dark rum

  • CRÈMES GLACÉES ET SORBETS MAISON | 4 la boule

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

  • ASSIETTE DE FRUITS FRAIS | 6

    Seasonal fresh fruit platter

  • MOUSSE AU CHOCOLAT JIVARA ET PISTACHE DANS SA SPHÈRE AU CHOCOLAT | 8

    Grand Jivara chocolate and pistachio mousse

  • PLAISIR AU CHOCOLAT BANANE FAÇON DU CHEF | 8

    Banana, chocolate and crimson splash

  • TEMPURA DE CHOCOLAT ET GLACE VANILLE | 8

    Chocolate tempura and vanilla ice-cream

View our full menu here.

*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

View our full menu here.

*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




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.

View our full menu here.

* 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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