VUUR x Cape Grace Brings The Heat For Heritage Day

To celebrate South Africa’s diverse, cross-cultural holiday, this VUUR X Cape Grace event brings Chef Shaun Scrooby and his beloved VUUR from the Stellenbosch Winelands to the V&A Waterfront for one weekend only. In keeping with Heritage Day’s honouring of cultural traditions, the menu lets guests indulge in authentic South African flavours prepared by some of Cape Town’s most sought-after chefs.

Here’s everything diners need to know about this special VUUR X Cape Grace collaboration.

More about VUUR x Cape Grace

For September’s special occasion, VUUR’s Chef Shaun is joining Cape Grace’s Chef Wesli for a four-hands lunch-and-dinner experience, spanning five courses over Heritage Day weekend. VUUR is one of the latest additions to Cape Town’s catalogue of world-class restaurants, recently receiving Two Stars in the 2026 Eat Out Awards and ranking No. 52 on the World’s Top 101 Steakhouses list.

The menu is completely exclusive to the Heritage Day celebrations, with five courses paired with wine, designed by Jacobs and Shaun Scrooby, VUUR’s award-winning, self-taught head chef.

To start, guests are served Saldanha Bay oysters with cucumber gel and cider foam alongside a glass of Alexander Vinyards Brut. Next is the bread dish, with a classic roosterbroodjie made with bone marrow butter, traditional blatjang, and house-made salami.

The first main course of VUUR x Cape Grace features an array of seafood, including yellowtail, mussels, octopus, squid, and curry beurre blanc, with a glass of Free To Be Riesling from Remhoogte Estate. A palate cleanser of citrus sorbet and an Avanta VS cocktail is followed by a dry-aged sirloin served with morogo, aioli, greens, and a Cabernet Sauvignon Reserve from Remhoogte.

Dessert has a real South African touch, allowing guests to take in the night with milk tart and an Amarula bush coffee, ending the VUUR x Cape Grace evening with a sweet aftertaste.

What the chefs are saying

“South African cooking was never one story, and it was never meant to be. At Cape Grace, Heirloom gives us a space to bring different voices around the same table and to keep that conversation moving forward. Chef Shaun Scrooby and his team work with fire and with an instinct for place that I have long admired. Bringing that into Heirloom over Heritage Weekend feels like the right way to mark the occasion, in the company of people who care where this cuisine is headed,” says Wesli Jacobs, Executive Chef, Heirloom

“Fire has always been about place for us, it tells you what’s around you and what the land is giving that day. Heirloom works from a different angle, but we’re circling the same thing: food that says something true about where it comes from. Cooking alongside Wesli and his team for Heritage Weekend, in the city, for guests who might never make it out to the farm, feels like exactly the right way to share that,” shares Shaun Scrooby, the chef and owner of VUUR