Aosta is a Northern Italian restaurant in the heart of historic Arrowtown, inspired by the shared heritage of Italy's Aosta Valley and Central Otago — both lying on the 45th parallel and shaped by dramatic alpine landscapes. The kitchen blends Northern Italian tradition with subtle French influences and the finest local produce, offering a refined dinner service alongside a heartfelt "Nonna's" style brunch during the day.
The menu is led by chef Ben Bayly, whose Aosta Valley immersion shaped his approach to alpine, rustic Italian cooking, working alongside Executive Chef Josh Phillips, who trained in kitchens across the UK and France before settling in Central Otago. Under their direction, Aosta has become one of the South Island's most decorated kitchens: a Bib Gourmand in the inaugural MICHELIN Guide New Zealand 2026, two Hats at the 2025 Cuisine Good Food Awards, Yellow Brick Road Regional Restaurant of the Year 2025, and Josh Phillips named Cuisine's Clyth MacLeod Rising Talent of 2025.
Sustainability sits at the centre of the kitchen, with ingredients sourced locally and responsibly from Central Otago's farmers and producers. Tucked into Arrowtown's iconic laneway at 18 Buckingham Street, about a 20 minute drive from Queenstown, Aosta welcomes walk-ins as well as reservations, and offers gift vouchers for anyone wanting to share the experience.
Aosta takes its name and inspiration from Italy's Aosta Valley, drawing a line between that alpine region and Arrowtown — both towns sitting on the 45th parallel, shaped by dramatic landscapes and a shared love of exceptional food. The restaurant offers two distinct experiences: a refined Northern Italian dinner service in the evening, and a heartfelt, "Nonna's" style brunch during the day.
Aosta's menu draws on the traditions of Northern Italy while showcasing the finest local produce from Central Otago, preserved and prepared to capture the region's flavour all year round. Subtle French influences run through the dishes too, a nod to the Aosta Valley's own Franco-Italian heritage, adding refinement to cooking that stays hearty and mountain-inspired at its core.
The restaurant's culinary direction comes from chef Ben Bayly, whose time in the Aosta Valley shaped his approach to alpine, rustic Italian flavours, blended with his New Zealand experience and local Central Otago ingredients. On the ground, Executive Chef Josh Phillips — Cuisine's Rising Talent of 2025 — honed his craft in kitchens across the UK and France before making Central Otago home. A hunter and forager himself, Josh brings wild game and the region's seasons into Ben's Northern Italian framework, guided by a belief that sustainability isn't a trend but a necessity.
Under Ben and Josh, Aosta has become one of the South Island's most decorated restaurants. It holds a Bib Gourmand in the inaugural MICHELIN Guide New Zealand 2026, won two Hats at the 2025 Cuisine Good Food Awards, and was named Yellow Brick Road Regional Restaurant of the Year 2025. Josh Phillips himself was recognised as Cuisine's Clyth MacLeod Rising Talent of 2025.
Dinner opens with woodfired focaccia served a handful of ways — from mascarpone cream with truffle and black pepper, to stracciatella brûlée paired with wild shot game sausage. Seasonal plates range from a Mountain Meat Tartare with house made mustard and piadina, to a Red Deer Ossobuco Raviolo with boudin noir and truffle, a Cavatelli Cacio e Pepe finished with Aosta's own pepper blend, and a standout Lake Ohau Wagyu 400g Ribeye served with confit potatoes and pecorino. For those who want the full experience, the Chef's Cuts selection brings seven items to the table, finished with the restaurant's signature AOSTA Tiramisu.
Sustainability sits at the centre of Aosta's kitchen. Ingredients are sourced locally and responsibly from Central Otago's farmers and producers, with the team focused on reducing waste and letting each dish reflect the season's freshest bounty.
Aosta is tucked into Arrowtown's iconic laneway at 18 Buckingham Street, about a 20 minute drive from Queenstown, surrounded by heritage buildings and mountain scenery. The restaurant runs both a dinner and brunch service daily, with a midday break between the two. Walk-ins are welcome, though for groups over 6 the team asks guests to call or email ahead, and any group of 8 or more is required to select a set menu. Gift vouchers are available for anyone wanting to share the Aosta experience.