From Almaty to Astana, with Fine Dining and Love: An Evening with Asai and Gulfairus

Local and seasonal produce is recast through pairings that move deftly between the familiar and the unexpected. The menu brings together horse-meat kazy with gougères and cheese custard; trout with almond milk, grapes and turnip; and black cod with Brussels sprouts, cauliflower and bisque. The savoury finale is Beef Wellington with Jerusalem artichoke and lazjan sauce. For dessert: kumquat pearls and kumis ice cream with sea buckthorn cream.

The dinner will take place on 18 September, with guests arriving at 7.30pm. The six-course menu is priced at KZT 47,000.