PLEASE BE INFORMED THAT THE EVENT IS POSTPONED TO A LATER DATE ONCE THE COVID-19 PANDEMIC IS OVER. Thank you for your understanding. Clear your calendar for (date TBC) as Michelin starred Chef Guy Lassausaie* is coming back for another spectacular celebration of fine food, fine wines and fine company with a show-stopping eight-course Dine with the Stars menu. Tickets for the evening are $125 net or $190 net including our specially selected wine pairing. Reservations are essential. Please call +855 (0)15 821 888 for a reservation Or book your table online with: bit.ly/BookingTopaz ********* MENU ********* AMUSE BOUCHE Huître spéciale d'Isigny en gelée, crème de topinambour, lomo ibérique, confit de citron et mizuna Jellied Isigny oyster with Jerusalem artichoke cream, lomo iberico, candied lemon and mizuna - Hugel Gentil Alsace 2017 - PATIENCE Demoiselle du Mékong au piment d’Espelette, jus de carotte vanille et gingembre au fruit de la passion Mekong river prawn with Espelette pepper floating on a carrot, vanilla and ginger jus with passion fruit - Georges Dubœuf Pouilly-Fuissé 2014 - ENTRÉE Noix de Saint-Jacques au beurre noisette, morille jumbo farcie et asperge fraîche Brown butter scallops with stuffed jumbo morel and white asparagus - Georges Dubœuf Pouilly-Fuissé 2014 - LA MARÉE Filet de rouget en demi-deuil, épeautre de céleri et truffes, et bouillon de céleri à l’huile de noisette Truffled fillet of red mullet, celery and truffle spelt with celeriac broth drizzled with hazelnut oil - Château Maucoil, Trésor des Papes 2013 - PAUSE SURPRISE Granité de Beaujolais à l’infusion de tilleul Beaujolais granita with a lime tea infusion LA VOLAILLE Poitrine de pigeon rôti et crêpe de sarrasin, purée de pois chiches au sésame et cuisses confites, choux de Bruxelles farcis Roasted pigeon breast with buckwheat crepe, chickpea purée with sesame, confit of pigeon thighs and stuffed Brussels sprouts - Château d'Archambeau Graves 2017 - PRÉ-DESSERT Marmelade de pomme et clémentine, sorbet au cidre Apple and clementine marmalade with a cider sorbet - Domaine Labranche Laffont, Pacherenc du Vic-Bilh Doux 2017 - DESSERT Sablé pamplemousse rose, crémeux pomelos au basilic, confit et sorbet pamplemousse Pink grapefruit shortbread, pomelo cream, and grapefruit sorbet with candied grapefruit - Domaine Labranche Laffont, Pacherenc du Vic-Bilh Doux 2017

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! Reservations strongly recommended. 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 * ***** Sélection de thés, cafés et infusions Collection of teas, coffees, and infusions