If you’re looking for a unique dining experience, look no further than Vuur Restaurant. Located in the sheltered valley beside a farm dam, below the tasting room at Remhoogte Wine Estate, this off-the-beaten-path gem is an intimate, one-of-a-kind fire-dining experience that you won’t soon forget.
Created by self-taught chef, Shaun Scrooby, Vuur Restaurant features 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. There’s a touch of magic about the 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.
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. The dishes go way beyond the basics of braaing: smoking, steaming, searing, and then plated elegantly in well-judged portions. The showmanship of the play of fire is something you have to experience.
Start with homemade warthog boerewors on toasted baguette; subtly smoked leeks in Romesco sauce; succulent prawns with roasted Clemengolds and pickled turnips; or 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, move on to a perfect Karoo lamb chop with sweet potato; followed by juicy rare ostrich steaks, dramatically finished with flaming wagyu fat. 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. And just when you thought you were done, a surprise cheese course completes a wonderfully satisfying fireside feast.
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. But there is a 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.
The reviews for Vuur are unanimous – this is an experience not to be missed. Guests rave about the venue, food and wine pairings, hospitality, and intimate setting. The cost for the shared table is R895 for six courses paired with Remhoogte wines, while the private table is R1,500 for eight courses including reserve Remhoogte wines (minimum 4 guests).
If you want to experience the magic of Vuur Restaurant, contact them through:
Their opening times are as follows:
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