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Toast the New Year at Topaz
December 31, 2021 @ 6:00 pm - 11:00 pm UTC+0
Toast to the New Beginnings at Topaz
Embrace the New Year with an unforgettably luxurious celebration at Topaz. We’ve been weaving together a little magic, a few bubbles and a lot of gorgeous flavours for this New Year’s Eve at Topaz. With a seven-course menu featuring luxurious crab, Arctic char, finest foie gras and our chef’s magnificent double-take on feuilleté of veal and plenty more too, prepared for an evening of the sheerest pleasures and indulgence at Topaz. Seven-course meal at just $120 net per person or $200 net with wine pairing.
Happy New Year!
Embrace the New Year with an unforgettably luxurious celebration at Topaz. We’ve been weaving together a little magic, a few bubbles and a lot of gorgeous flavours for this New Year’s Eve at Topaz. With a seven-course menu featuring luxurious crab, Arctic char, finest foie gras and our chef’s magnificent double-take on feuilleté of veal and plenty more too, prepared for an evening of the sheerest pleasures and indulgence at Topaz. Seven-course meal at just $120 net per person or $200 net with wine pairing.
Happy New Year!
Reservations strongly recommended.
Please call: 015 821 888, or book via https://bit.ly/BookingTopaz
Please call: 015 821 888, or book via https://bit.ly/BookingTopaz
MENU
*****
120 USD net per person
200 USD net with wine pairing
*****
PATIENCE
Roulé de concombre à l’avocat et au crabe
Cucumber wrapped crab with avocado
* George Duboeuf, Grande Réserve Brut, Crémant de Bourgogne *
*****
LE POISSON
Omble chevalier sur fondue de poireaux
Crisp-skinned Arctic char with leak confit
* Hugel Gewurztraminer Estate 2015 *
*****
RIS DE VEAU
Croustillanat de ris de veau et foie gras aux
Feuilleté of veal sweetbreads and foie gras, sauteed baby button mushrooms
* Georges Duboeuf, Juliénas Cuvée Prestige 2015 *
*****
TROU NORMAND
Granité de mangue verte et trait de vodka Grey Goose
Green mango and Grey Goose Vodka granita
*****
LE PLAT PRINCIPAL
Filet de faisan farci au foie-gras truffes et trompettes des morts, confit de légumes racines
Pheasant fillet stuffed with foie gras, truffles and black chanterelle, served with a confit of root vegetables
* L’Abeille de Fieuzal, Pessac-Léognan 2016 *
*****
LE FROMAGE
Brie de meaux aux truffes d’hiver
Baked truffled Brie de Meaux
* L’Abeille de Fieuzal, Pessac-Léognan 2016 *
*****
LE DESSERT
Financier pistache noisette, crème légère à la framboise
Hazelnut and pistachio financier with an airy raspberry whipped
* Château Filhot, Sauternes Grand Cru Classè 2003 *
*****
*****
120 USD net per person
200 USD net with wine pairing
*****
PATIENCE
Roulé de concombre à l’avocat et au crabe
Cucumber wrapped crab with avocado
* George Duboeuf, Grande Réserve Brut, Crémant de Bourgogne *
*****
LE POISSON
Omble chevalier sur fondue de poireaux
Crisp-skinned Arctic char with leak confit
* Hugel Gewurztraminer Estate 2015 *
*****
RIS DE VEAU
Croustillanat de ris de veau et foie gras aux
Feuilleté of veal sweetbreads and foie gras, sauteed baby button mushrooms
* Georges Duboeuf, Juliénas Cuvée Prestige 2015 *
*****
TROU NORMAND
Granité de mangue verte et trait de vodka Grey Goose
Green mango and Grey Goose Vodka granita
*****
LE PLAT PRINCIPAL
Filet de faisan farci au foie-gras truffes et trompettes des morts, confit de légumes racines
Pheasant fillet stuffed with foie gras, truffles and black chanterelle, served with a confit of root vegetables
* L’Abeille de Fieuzal, Pessac-Léognan 2016 *
*****
LE FROMAGE
Brie de meaux aux truffes d’hiver
Baked truffled Brie de Meaux
* L’Abeille de Fieuzal, Pessac-Léognan 2016 *
*****
LE DESSERT
Financier pistache noisette, crème légère à la framboise
Hazelnut and pistachio financier with an airy raspberry whipped
* Château Filhot, Sauternes Grand Cru Classè 2003 *
*****
Sélection de thés, cafés et infusions
Collection of teas, coffees, and infusions
Collection of teas, coffees, and infusions