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The first thing you notice walking into Cepage is the chic design, from the large glass entrance and the circular staircase inviting upstairs to the glassed-in wine cellar lining the rear wall. While these features create a warm and inviting atmosphere, by the time you leave, you’ll realize they are only secondary to Cepage’s fantastic cuisine.
Chef Andreas “Andy” Ertle brings the freshest ingredients and a modern, global sense to the menu. Mixing bold and subtle flavors and textures he creates a uniquely 21st century cuisine, always focusing on finding the balance of each unrivaled dish. Appetizers include Ceviche, a traditionally spicy Peruvian dish paired with a poached egg and topped with fresh Salmon roe, the salty explosion of the roe contrasting with the mild yellow fin and warm egg. Or the complex Carpaccio paired perfectly with the smooth creaminess of coconut guacamole. Try the Maryland crab cakes coupled with the coolness of spicy black bean and mango salsa. Varying textures, temperatures and flavors, all finding balance. The same philosophy is applied to Cepage’s entrees. Order the Waygu beef ribs served in a spicy green pepper sauce with homemade Tagliatelle. Or the bacon-wrapped pork tenderloin stuffed with foie gras which offers a mélange of complex flavors. Another favorite are the giant river prawns, grilled and served in a garlic chili sauce, paired with sautéed vegetables. Showcasing both old world and new, peruse one of the most impressive wine lists in Saigon, with sixteen different wines by the glass and a bottle menu spanning almost 20 pages. Don’t miss the variety of Japanese liquors and single malt Scotches.
When you leave Cepage you’ll remember the welcoming and comfortable atmosphere, the chic design and the relaxing overstuffed square armchairs. But when you wake up the next morning it’s the food you’ll be raving about.
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