Opening Hours 

Sunday-Tuesday: Closed 

Wednesday-Thursday: 19.00-21.30

Friday-Saturday: 18.00-22.30

Location

Puustelli Kök

Sigurdsgatan 25

721 30 Västerås 

Contact 

Telephone: 073-610 01 14

Email: info@vasterasdinnerclub.com

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5 course menu

Served Wednesday and Thursday 19.00-22.00

5 courses: 695kr

Wine Packet: 595kr

10 course menu

Served Friday and Saturday

18.00-22.30

10 courses: 1200kr

Wine Packet: 595kr

Course 1

Salmon, Variations of Beetroot, Dill Mayo and Salmon Roe.
Lax, Variationer av Rödbeta, Dillmajonnäs och Laxrom.

 

Famille Hugel, Riesling, 2016, Alsace, France

 

Course 2

Lamb Tartare, Cured Egg Yolk, Ramson Emulsion, Pickled and Roasted Shallots.
Lamm-tartare, Rämslök Emulsion, Gravad Äggula, Picklad och Rostad Schalottenlök.

Schwarz, The Butcher, Pinot Noir, 2016, Austria

Course 3

 

Smoked Mackerel, Pickled Pumpkin, Bleak Roe, Watercress and Goats Cheese.

Rökt Makrill, Picklad Pumpa, Geost, Vättenkrässe och Löjrom.

Pascal Jolviet, Sancerre, 2017, France.

 

Course 4

 

Ash Crusted Veal Loin, Parsnip Puree, Shitake Mushroom and Parsnip Chips.

Ask-Kantad Kalvytterfilé, Palstaknackspuré, Shitakesvamp och Palsternackschips

Enzo Bartoli, Barolo, 2014, Piemonte, Italy

 

Course 5

Rhubarb and Raspberry Sorbet, Raspberry Chips, Poached Rhubarb, Bee Pollen, Caramelised Mascarpone and Pistachio Powder.

Rabarber och Hallonsorbet, Hallonchips, Pocherad Rabarber, Bi-pollen, Karamelliserad Mascarpone och Pistaschpulver.

 

Tentua Langasco, Brachetto, 2016, Piemonte, Italy

Our 5 course dinner which is a mixture of larger sized dishes from our 10 course menu, New dishes designed for future menus and dished composed with hard to find or short seasoned  ingredients. This menu is a sample menu and expect that a few dishes may change.

As a small restaurant we serve only set menus and to ensure that we meet the highest standard that we can deliver we are unable to accommodate any allergies, dislikes or special dietary requirements.

Course 1 and 2

Torched Salmon, Dill Mayo, Compressed Cucumber, Adobo and Sesame.
Hallstrad Lax, Dillmajonnäs, Adobo, Ghurka och Sesam.

 

Bleak Roe from Bottenviken, Dried Olive, Olive Toast and Ramson.

Lojröm från Bottenviken, Torkad Oliver, Toast på Oliver och Ramslök.

 

Famile Hugel, Riesling, 2016, Alsace, France

 

Course 3 and 4


Roe Deer Tartare, Cured Egg Yolk, Truffle Emulsion, Pickled and Roasted Shallots.
Rådjur-tartare, Tryffel Emulsion, Gravad Äggula, Picklad och Rostad Schalottenlök.

 

48hrs Short-Ribs, Aerated Artichoke Puree, Artichoke Chips and Cep Powder.

48 Timmars Short-Ribs, Luftad Jordärtskockspuré, Jordärtskockschips och Pulver på Carl-Johan Svamp.

 

Schwarz, The Butcher, Pinot Noir, 2016, Austria

Course 5 and 6

Ceviche of Halibut, Mango Salsa, Mango Chips, Mango Gel and Avocado Puree.
Ceviche på Hälleflundra, Mangosalsa, Mangochips, Mangogel and Avokadopuré.

 

Smoked Mackerel, Roasted Beetroot, Smoked Oyster Emulsion, Beetroot Cracker and Trout Roe.

Rökt Makrill, Rostad Rödbetor, Lätt-Rokt Ostron Emulsion och Forrelrom.

Pascal Jolviet, Sancerre, 2017, France.

 

Course 7 and 8

Tataki of Beef Fillet, Soy Mayo, Pickled Kohlrabi and Puffed Wild Rice.
Tataki på Oxfilé, Sojamajonnäs, Picklad Kålrabbi och Puffat Vildris.

 

Lamb Loin, Roasted Salsify, Carrot Puree and Carrot Chips.

Lamm, Rostad Svartrot, Morotpureé och Morotschips.

 

Enzo Bartoli, Barbera Di Asti, 2014, Piemonte, Italy

 

 

Course 9 and 10

Lemon Curd, Poached Rhubarb, Pine Nuts and Cherry Espuma.

Lemon Curd, Pocherad Rabarber, Pinjenötter och Espuma på Körsbär.
 
Björklund’s Coffee Crème, Dehydrated Milk Foam, Hazelnut Powder and Milk Puree.
Björklund’s Kaffeekräm, Torkat Mjölkskum, Pulver på Hazelnötter och Mjölkpuré.

 

Tenuta Langasco, Moscato D´Asti, 2015, Piemonte, Italy

On Fridays and Saturdays we serve exclusively our 10 course tasting menu the menu changes with the season and on average one or two dishes will change every week.

As a small restaurant we serve only set menus and to ensure that we meet the highest standard that we can deliver we are unable to accommodate any allergies, dislikes or special dietary requirements.