Aosta

Aosta offers a warm, refined take on Northern Italian dining, shaped by chef Ben Bayly’s wider vision and brought to life in the kitchen by head chef Josh Phillips. The restaurant balances alpine elegance with rustic Italian influence, creating a menu that feels both grounded and considered. It’s a welcome change from typical tourist dining with a strong focus on seasonal, locally sourced ingredients and a clear respect for flavour. The menu is small but carefully executed with dishes that highlight both technique and restraint. The pappardelle is a standout, combining pāua, hen’s yolk, crispy leek and purple shiso for a rich yet balanced plate. To finish, a dessert such as orzo pudding with pistachio, salted vanilla gelato and extra virgin olive oil brings a playful contrast of textures and sweetness. Alongside the food, guests can expect a well-curated wine list and a strong cocktail program that complements the menu rather than competing with it. Friendly, polished service and a relaxed atmosphere round out the experience, making Aosta one of Arrowtown’s most reliable and rewarding dining destinations.