On February 14, Topaz Restaurant proposes a lovey Valentine’s Day menu.
So, every gourmet in love should get prepared for the most romantic day of the year, Valentine’s Day, with some delightful surprises from Topaz Chef Sopheak and his incredible team. They have been working tirelessly and are bursting with creativity and passion to make Valentine’s Day 2025 one to remember.

For next Valentine’s Day in Phnom Penh, Topaz Restaurant unveils a spectacular, heartwarming menu brimming with delightful surprises and a spirit of generosity. As you know, Topaz has always been the go-to destination for celebrations, especially those that aim to express love and affection for your loved ones. Therefore, get ready for an unforgettable evening because the theme is going to be a journey of love.
“French elegance meets Cambodian inspiration in a magical fusion that you won’t want to miss!”
Amuse-bouche
The menu is absolutely incredible. It features a Gillardeau oyster, Kampot pepper gel, and beef tartare on rice crisp. This meal is paired with a Taittinger Prestige Rosé NV, a superb champagne from France. And the amuse-bouche is just the start of this incredible culinary journey.
Sea-food entrée
The next course will be a seafood entrée, comprising steamed Kampot mussels in saffron broth, accompanied by lemongrass foam and a crispy baguette. The wine pairing for this course will be a Pierre Luneau-Papin ‘Les Vergers’ 2018, a Muscadet from the Loire Valley in France.
Soup
For the soup, the chef has created a culinary masterpiece: a delicious goose consommé with morel mushroom ravioli, truffle foam, and fresh herbs.
To accompany this exquisite dish, the Topaz talented sommelier, Sokmean Sun, proposes a superb M. Chapoutier, Domaine des Granges de Mirabel 2021, Coteaux de L’Ardèche IGT, Rhône Valley, France.
Foie Gras
Later will come one of the absolute highlights of this wonderful culinary journey. This menu will delight your palates with an exquisite, caramelized foie Gras with orange, passion fruit and Japanese Turnip Purée, all nestled in a crinkly layer of Kataifi. To complement this culinary delight: Sokmean Sun will propose a superb Montagne-St. Émilion 2016, a magnificent wine from the beautiful Bordeaux region of France.
Trou Normand
And, for something truly special to help you prepare for the next meal: the famous Trou Normand, a culinary delight made of vodka and ginger sorbet with a frozen berry sphere.
Main Course
Now, for the main course, Sopheak imagined an incredible meal, a succulent roasted lamb rack with a tamarind reduction, eggplant caviar, and foie gras sabayon. To accompany this, the sommelier of Topaz proposes a superb G d’Estournel Médoc 2020 from the beautiful region of Bordeaux in France.

Dessert(s)
For the ultimate dessert experience, guests are treated to a mouth-watering Chocolate and Vanilla Mille-Feuille with Berry Coulis and Kampot Pepper Meringue, perfectly paired with a delectable Banfi Sciandor Moscato d’Asti DOCG NV from Italy. But that’s not all – Topaz goes the extra mile, delighting his guests with an array of petits fours, each more delectable than the next: Passion fruit ganache tartlet with candied ginger, rosewater macaron with pistachio cream, and chocolate-dipped strawberry with Kampot pepper sprinkle. And to top it all off, Le Breuil ‘Finition Sherry Oloroso’ Single Malt Whisky, Normandy, France.
VALENTINE’S DAY MENU
AMUSE-BOUCHE
TARTARE METTANT EN VEDETTE LES HUÎTRES GILLARDEAU ET LE BŒUF, ACCOMPAGNÉ DE GELÉE DE POIVRE DE KAMPOT ET DE CRAQUANT DE RIZ
Tartare featuring Gillardeau Oysters and Beef, accompanied by Kampot Pepper Gel and Rice Crisp
Taittinger Prestige Rosé NV, Champagne, France
SEAFOOD
MOULES DE KAMPOT À LA VAPEUR DANS UN BOUILLON DE SAFRAN, MOUSSE DE CITRONNELLE, ET BAGUETTE CROQUANTE
Steamed Kampot Mussels in Saffron Broth, Lemongrass Foam, and Crispy Baguette
Pierre Luneau-Papin ‘Les Vergers’ 2022, Muscadet Sèvre et Maine, Loire Valley, France
SOUP
CONSOMMÉ D’OIE AVEC RAVIOLI AUX MORILLES, MOUSSE DE TRUFFE, ET HERBES FRAÎCHES
Goose Consommé with Morel Mushroom Ravioli, Truffle Foam, and Fresh Herbs
M. Chapoutier, Domaine des Granges de Mirabel 2021, Coteaux de L’Ardeche IGT, Rhône Valley, France
FOIE GRAS
FOIE GRAS CARAMÉLISÉ AVEC GASTRIQUE ORANGE-FRUIT DE LA PASSION ET PURÉE DE NAVET JAPONAIS
Caramelized Foie Gras with Orange-Passionfruit Gastrique and Japanese Turnip Purée
Promesse de Rabaud-Promis Sauternes 2012, Bordeaux, France
PALATE CLEANSER
SORBET VODKA ET GINGEMBRE AVEC SPHÈRE DE BAIE GELÉE
Vodka and Ginger Sorbet with Frozen Berry Sphere
MAIN
CARRÉ D’AGNEAU RÔTI AVEC RÉDUCTION DE TAMARIND, CAVIAR D’AUBERGINE, ET SABAYON DE FOIE GRAS
Roasted Lamb Rack with Tamarind Reduction, Eggplant Caviar, and Foie Gras Sabayon
G d’Estournel Médoc 2020, Bordeaux, France
Or
MAGRET DE CANARD CUIT LENTEMENT AVEC DES PATATES DOUCES PURSAT ET PURÉE DE CHAMPIGNONS DE PARIS, ACCOMPAGNÉS D’UNE SAUCE À L’ORANGE
Slow-cooked Duck Magret with Pursat sweet potatoes, button mushroom purée, and a zesty Pursat Orange Sauce
G d’Estournel Médoc 2020, Bordeaux, France
DESSERT
MILLE-FEUILLE AU CHOCOLAT ET À LA VANILLE AVEC COULIS DE BAIES ET MERINGUE AU POIVRE DE KAMPOT
Chocolate and Vanilla Mille-Feuille with Berry Coulis and Kampot Pepper Meringue
Banfi Sciandor Moscato d’Asti DOCG 2022, Italy
PETIT FOURS
UNE SÉLECTION DE PETITS FOURS
A selection of Petits Fours
Passionfruit Ganache Tartlet with Candied Ginger
Rosewater Macaron with Pistachio Cream
Chocolate-Dipped Strawberry with Kampot Pepper Sprinkle
Le Breuil ‘Finition Sherry Oloroso’ Single Malt Whisky, Normandy, France

$125 Per person
Add $75 for the wine pairing
All prices are in US Dollars and are subject to a 7% service charge and 10% government taxes.
February 14 from 5:30 p.m. onward
Topaz on Norodom Blvd
Toapz TheCommune
Book your table now: https://topaz.thalias.com.kh/reservation
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