What began as a simple lunch had a way of unfolding into an afternoon we weren’t ready to leave. Our ladies’ lunch at Vuur Restaurant, just outside Stellenbosch, was unapologetically the latter. What started as “just lunch” for five women – three devoted meat eaters and two pescatarians (myself included) – became an unhurried, fire-fuelled affair filled with laughter, excellent wine and food that demanded our full attention.
Set on Remhoogte Wine Estate just outside Stellenbosch, Vuur feels like a destination rather than a pit stop. The short drive out of town is enough to shift your mindset; vineyards give way to open space, and by the time you arrive, the pace has already softened. It’s the kind of place that encourages you to settle in, pour another glass and stay longer than planned.
An Atmosphere Shaped by Fire
From the moment we arrived, the ambience set the tone. The space is warm, elemental and quietly elegant, layered with natural textures, timber and stone – all underscored by the unmistakable scent and sound of wood fire. The open braai and live flames are not hidden away in a kitchen; they’re right there, part of the experience, quietly crackling as dishes are cooked to order. Sunlight floods the dining room during the day, creating a relaxed yet refined setting perfectly suited to long lunches, easy conversation and watching fire do what it does best.
Breaking Bread, Breaking the Ice
We began, as all good meals should, by breaking bread. Fresh sourdough rolls arrived warm, served with jam and rooibos-smoked honey butter. Simple, comforting and deeply satisfying, it was our first taste of Vuur’s philosophy: honest ingredients, treated with respect and transformed by fire.
From Sea to Flame
Our table of five included three meat eaters and two pescatarians, and what stood out immediately was how seamlessly the menu catered to both. Next up was the fish course that featured dry-aged yellowtail, gently kissed by flame and paired with charred and braised cabbage, mustard sauce and a bright amaranth salad finished with lemon and olive oil. Clean, smoky and beautifully balanced, it was a dish that appealed across the table – proof that cooking over fire can be both delicate and deeply flavourful.
The Braai, Reimagined
The braai broodjie course felt like a love letter to South African braai culture – familiar, yet elevated. For the meat eaters, a combination of wet-aged bavette and one-year-aged Dexter hind leg tartare was layered onto leek bread toasted in aged beef fat, finished with beautifully mature Dalewood Huguenot cheese.
The vegetarian tartare alternative was just as indulgent, rich and satisfying in its own right. Watching the bread toast over flame, smelling the smoke as plates were assembled, made the course feel interactive and alive — not just something delivered to the table, but something experienced.
Fire at Its Finest
Mains were where the flames truly took centre stage. The steak cut of the day showcased the power of cooking over wood fire – pure flavour, depth and restraint, no distractions needed.
For the pescatarians, the highlight was the crayfish cooked directly on the fire, finished simply with garlic butter. Sweet, smoky and indulgent without excess, it was one of those dishes that momentarily stops conversation as everyone takes their first bite. The meat eaters might just’ve been a little jealous.
Sides were far more than supporting acts: forgotten potatoes with aioli and pickled red onion, carrots prepared two ways with amasi and sorghum popcorn, and fire-kissed green beans layered with curry sauce, sultanas and buchu salt. Each dish reinforced the kitchen’s respect for produce, seasonality and the transformative power of flame.
Wines That Know When to Speak (and When Not To)
The wine pairing was handled with a light but confident touch. Each glass complemented the course without overpowering it, enhancing flavours rather than competing with them. It’s clear the team understands that a great pairing should feel effortless, like it was always meant to be there.
Service throughout was impeccable: attentive without hovering, knowledgeable without lecturing. Questions were welcomed, explanations were thoughtful and timing was flawless.
Enter: Shaun Scrooby
And then there’s chef-owner Shaun Scrooby, the heartbeat of Vuur. Shaun is not the type to stay hidden behind the pass. He’s warm, funny, a little cheeky and genuinely invested in his guests’ experience. He moves through the room chatting, explaining, joking and checking in – never performative, always authentic.
His self-taught journey, deep respect for nature and obsession with fire are evident in every detail, but it’s his personality that truly elevates the experience. You don’t just eat his food; you feel part of his story for the afternoon.
A Sweet Ending
Dessert, aptly titled Breakfast for Dessert, was playful and comforting: granola, sweet corn ice cream, waffle and brandy dulce de leche coming together in a clever, nostalgic finale, the kind that makes you smile even as you insist you couldn’t possibly eat another bite.
Vuur isn’t just a meal; it’s an experience rooted in place, fire and connection – just outside Stellenbosch, where time slows and flavour takes the lead. A ladies’ lunch here is one to savour long after the last glass is poured. I quite honestly cannot wait to return.
VUUR Restaurant:
Remhoogte Wine Estate, R44, Stellenbosch
Lunch – Tuesday – Saturday
Dinner – Friday – Saturday
– by reservation only –
Book here