Topaz Restaurant

Discover the Real Meaning of Desire

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.


$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


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



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