CHEF’S SUGGESTIONS
Each month our Chefs create a special menu highlighting delicious seasonal specialities and our favourite flavours. Take a look at our Chef ’s Suggestions and Chef ’s Tasting Menu to find out more about all the wonderful things they’ve been cooking up for this month.
All prices are in US dollars and subject to 7% service charge and 10% government tax
CHEF’S TASTING MENU We are delighted to offer you an exciting new dining experience from Topaz with 5 courses @ 80$++ ENTRÉE | STARTER Millefeuille d’avocats et crabe | 18 A layered salad of avocado and crabmeat with salmon roe and fresh Asian herbs or Noix de Saint-Jacques au homard Canadien et foie gras | 18 A luxurious trio of steamed Canadian lobster with pan-seared scallops and foie gras SOUPE | SOUP Crème de chou-fleur, foie gras poêlé et son émulsion | 11 Cream of cauliflower with coffee and pan-seared foie gras TROU NORMAND Sorbet à la mangue verte | 4 Refreshing green mango sorbet PLAT PRINCIPAL | MAIN COURSE Filet de canard à l’unilatéral, pot-pourri de cerises, aubergines et olives noires | 37 Roasted duck breast with a rich bouquet of aubergines, cherries and black olives or Demi-pigeon rôti aux foie gras et périgueux sauce | 38 Roasted half-pigeon with foie gras and Périgueux sauce with sautéed spring vegetables, butternut purée and gratin potatoes or Filet de boeuf et déclinaison de tomates, truffes | 39 Grilled Black Angus beef tenderloin with black truffles and a tomato declination DESSERT Tempura de chocolat et glace vanille | 8 Chocolate tempura with creamy vanilla ice cream All prices are in US dollars and subject to 7% service charge and 10% government tax
ENTRÉES | STARTERS Millefeuille d’avocats et crabe | 18 A layered salad of avocado and crabmeat with salmon roe and fresh Asian herbs Noix de Saint-Jacques au homard Canadien et foie gras | 18 A luxurious trio of steamed Canadian lobster with pan-seared scallops and foie gras Oeuf façon carbonara | 12 Chef ’s remastered carbonara with Pata Negra Ham, 62° egg and Parmesan cheese Crème de chou-fleur, foie gras poêlé et son émulsion | 11 Cauliflower cream with coffee and pan-seared foie gras
All prices are in US dollars and subject to 7% service charge and 10% government tax
PLATS PRINCIPAUX | MAINS Faux filet au beurre de poivre de Kampot, pommes rissolées | 25 Sliced grilled beef striploin with sautéed potatoes topped with butter and black Kampot Pepper sauce Demoiselle du Mékong servie sur un lit de spaghetti | 45 Pan-fried Mekong River lobster with spaghetti enveloped in tomato sauce Barramundi à la vapeur et sauce aux moules | 29 Steamed Asian seabass fillet in a mussel & cream sauce Demi-pigeon rôti aux foie gras et périgueux sauce | 38 Roasted half-pigeon with foie gras and Périgueux sauce with sautéed spring vegetables, butternut purée and gratin potatoes
All prices are in US dollars and subject to 7% service charge and 10% government tax
DESSERTS Mousse au chocolat Jivara et pistache dans sa sphère au chocolat | 8 Grand Jivara chocolate and pistachio mousse Plaisir au chocolat banane façon du Chef | 8 Banana, chocolate and crimson splash Tempura de chocolat et glace vanille | 8 Chocolate tempura and vanilla ice-cream Omelette NorvÊgienne | 9 Baked Alaska flamed in Grand Marnier
All prices are in US dollars and subject to 7% service charge and 10% government tax