Topaz was a creation of love and its whole being is dedicated to love — the love of food, and to the love that people share between one another. This is why we feel that celebrations of love can only find their natural home here and why Valentine’s Day is one of our favourite celebrations of the year.
Knowing this, Executive Chef Sopheak Pov and his team have lovingly crafted a menu that blooms with sensual delights. The opening seduction comes with an indulgent mise en bouche trio followed by a rich Seafood Double Consommé. Then prepare to be completely undone by the next course of exquisite Pan-fried Hokkaido scallops with fresh Black Winter Truffles and Bayonne Ham Sauce before gently moving on to the ripe flavours of Grilled Canadian Lobster with Butter and Spring Onion Sauce or choose a succulent Roasted Marinated Colorado Rack of Lamb with Young Garlic, Potato Tart, Morels and an Artichoke Purée. The final hurrah goes out for a sweet and nutty Strawberry Dome Cake with Pistachio Cream and a Coconut Dacquoise.
For a heightened sensory experience for you and your partner, the Topaz team has also spent time selecting a range of wines that we feel perfectly match the flavours of each course.
Topaz and Valentine’s Day. Call it a match made in Heaven.
See our full menu below.
Reservations strongly recommended. Please call: 015 821 888, or book via our direct link here.
TOPAZ VALENTINE’S DAY MENU 2020
$240 net per couple with lamb option, or $290 net with wine pairing
$320 net per couple with lobster option, or $370 net with wine pairing
OBJETS DU DÉSIR
Trio de mise en bouche
Pan-fried marinated frog leg tartlet | Poached quail egg with green peas jelly |
Foie gras mousse with smoked eel
Sweet Valentine cocktail
Consommé double de fruits de mer et sa mousseline
Double seafood consommé with a mousseline sauce
La Décelle Le Carré-Villages ‘Valréas’ Blanc 2015
Noix de Saint-Jacques d’Hokkaido poêlées aux truffes noires fraîches, sauce au jambon de Bayonne et émulsion de carottes
Pan-fried Hokkaido scallops with fresh black winter truffles, Bayonne ham sauce and carrot emulsion
Château d’Archambeau 2017
À LA FOLIE
Carré d’agneau du Colorado mariné et rôti à l’ail nouveau, tarte aux pommes de terre, morilles et purée d’artichaut
Roasted marinated Colorado lamb rack with young garlic, potato tart, morels and artichoke purée
Château D’aiguilhe Querre 2015
Demi-homard du Canada grillé, sauce au beurre blanc et ciboule,
riz au jasmin de Battambang sauté
Grilled half Canadian lobster with white butter sauce and spring onion, served with sautéed Battambang’s Jasmine rice
Vaudon Chablis Premier Cru Vaillons 2017
Dôme à la fraise et crème de pistache, dacquoise à la noix de coco
Strawberry dome cake with pistachio cream and coconut dacquoise
Café et mignardisesCoffee and mignardises