Vuur Restaurant: An Open-Fire Chef’s Table Experience

There’s a touch of magic about the fire-dining experience at Vuur. So much more than a braai, it’s a leisurely afternoon of delicious and intriguing tastes, convivial chat, and fresh country air, all paired with a succession of Remhoogte wines.

Self-taught chef Shaun Scrooby has converted an old stable into a miniature gem of a restaurant. Tucked into a sheltered valley beside a farm dam, below the tasting room at Remhoogte Wine Estate, with glimpses of wildebeest, springbok and zebra grazing in nearby pasture, there’s a long oak-shaded table and cosy indoor seating, with a split table and leather-cushioned benches, where the fire-cooking plays out before your eyes.

On fire!

A deep, old-fashioned hearth in the open kitchen has a constantly roaring fire at the back. Shaun and team make it look easy, deftly raking embers forward and cooking on a selection of grids at varying heights. They go way beyond the basics of braaing: smoking, steaming, searing, and then elegantly plating each dish in well-judged portions, often with a touch of showmanship as we watch the play of fire.

A smoking-hot tasting journey

The menu focuses on local ingredients and changes each week – and it’s not just meat! Each of the six to eight courses has a fire element. We progressed through homemade warthog boerewors on toasted baguette; subtly smoked leeks in Romesco sauce; succulent prawns with roasted Clemengolds and pickled turnips; the ultimate braaibroodjie (grilled sandwich), savoury with Dalewood feta, olives and caramelised onions. After a delicate celery-and-apple palate cleanser served with an artfully smoked G&T cocktail, we moved on to a perfect Karoo lamb chop with sweet potato; followed by juicy rare ostrich steaks, dramatically finished with flaming wagyu fat.

Strawberries roasting on an open fire

Even the dessert is kissed by fire – strawberries pop with intensified flavour and a hint of smoke, plated with panna cotta and chocolate ganache, plus a wild-card sprinkle of crispy smoked bacon. So delicious! And just when we thought we were done, a surprise cheese course to complete a wonderfully satisfying fireside feast.

A table for 10

Vuur seats a maximum of 10 people inside and up to 12 sitting outdoors in summer.  It’s usually an exclusive-use experience for private groups. We experienced the monthly shared table, open to individual bookings – ostensibly six courses but with all the little extras closer to eight. The afternoon drifts delightfully by in a sociable kuier – allow at least four hours, though it’s tempting to linger and sit chatting well into the evening.

Good to know The next shared table is 22 October 2022.
Cost Shared table: R895 for six courses paired with Remhoogte wines
Private table: R1 500 for eight courses including reserve Remhoogte wines (minimum 4 guests)
Opening times Monday – Saturday, 1pm onwards
Contact WhatsApp 083 600 4050, mytable@vuurrestaurant.com
Where to find it Remhoogte Wine Estate, Stellenbosch
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