Nothing about this year has really been as anyone imagined it might be. But one thing we can certainly imagine is how to mark its passing and celebrate the arrival of a new dawn, a New Year, and a fresh new start with brighter prospects, more hope and, for many, the chance to recover from the ravages of last year.
And what better way to do that than with a very, very fine New Year’s Eve Dinner at Topaz, where we will be seeing out this year with a magnificent menu to show that no matter how tough this year has been for everyone, we will not be beaten.
The Topaz New Year’s Eve Menu promises an evening of consummate luxury, a bonanza of some of the finest things in life like Oysters, Foie Gras and fresh, raw Mekong River Lobster beautifully paired with Russian caviar, a bright ginger and cucumber jelly and an EVOO Dressing.
But the star of the evening is a Duo of Wagyu MB5 Beef Tenderloin and Beef Cheek with an utterly decadent Morel and Potato Mille-Feuille. Naturally, a great dish requires a great wine, which is why we selected a Château Patris Querre Saint-Émilion Grand Cru 2016 to go with this spectacular dish. The Topaz New Year’s Eve Menu is available on the evenings of 31 December and 1 January. Booking will be essential. Contact our team on resident.topaz@thaliashospitality.com or call +855 15 821 888.
See our full menu below:
TOPAZ NEW YEAR MENU 2020-2021
$125 net per person | $185 net with wine pairing
PATIENCE
CARPACCIO DE DEMOISELLE DU MÉKONG À L’HUILE D’OLIVE EXTRA VIERGE, CAVIAR DE RUSSIE ET GELÉE DE CONCOMBRE AU GINGEMBRE
Mekong river lobster carpaccio with extra virgin olive oil dressing, Russian caviar and ginger-cucumber gelée
Château d’Archambeau Graves Blanc 2017
HUÎTRES
TARTARE D’HUÎTRES GILLARDEAU À L’HUILE DE NOISETTE ET CALAMANSI, ZESTE DE COMBAVA, FONDUE DE POIREAUX ET ÉMULSION IODÉE
Gillardeau oysters tartare with hazelnut oil and calamansi, kaffir lime zest, melted leeks and marine foam
Château d’Archambeau Graves Blanc 2017
FOIE GRAS
FOIE GRAS FRIT AUX PIEDS DE PORC ET MORILLES GÉANTES À LA SAUCE PÉRIGUEUX, GALETTE DE POLENTA ET PURÉE DE CÉLERI
Deep fried foie gras with pig’s trotter and jumbo morels served with Périgueux sauce, polenta corn cake and celery purée
Château Filhot, Sauternes Grand Cru Classé 2003
PAUSE SURPRISE
GRANITÉ DE CHAMPAGNE
Champagne granita
BŒUF
DUO DE FILET DE BŒUF WAGYU MB5 ET JOUE DE BŒUF, MILLE-FEUILLES DE POMMES DE TERRE AUX MORILLES
Wagyu MB5 beef tenderloin and beef cheek duo with morel and potato mille-feuille
Château Patris Querre Saint-Émilion Grand Cru 2016
FROMAGE
KHÉMABERT AUX NOIX
Khémabert with walnuts
Domaine Labranche Laffont, Pacherenc du Vic-Bilh 2017
DESSERT
DÉLICE CRÉMEUX AUX NOIX ET CAFÉ BLANC
Creamy walnuts and white coffee delight
Domaine Labranche Laffont, Pacherenc du Vic-Bilh 2017
CAFÉ OU THÉ ET MIGNARDISES
Coffee or tea with mignardises
