Aosta has been awarded Two Hats in the Cuisine Good Food Guide 2025. This recognition marks an important milestone for us and reflects the passion, creativity, and dedication our team brings to every service.

At Aosta, our vision has always been to weave together the heritage of Northern Italy’s alpine cuisine with the abundance of Central Otago produce. To see this philosophy acknowledged on a national stage is both humbling and energising. The judges praised the way our menu captures that balance — from bold, game-driven dishes to refined pastas and seafood, each crafted to celebrate the best of our region. Highlights like our tomato tagliatelle with mackerel ragù embody the fresh, comforting, and carefully considered approach we strive for in every plate.

This achievement would not have been possible without the leadership of head chef Josh Phillips, the inspiration and guidance of Ben Bayly, and above all, the support of our incredible guests who continue to make Aosta part of their stories and celebrations.

Earning Two Hats is not the end of the journey, but a reminder of why we do what we do: to create an experience that feels timeless, welcoming, and truly special here in the heart of Arrowtown. We look forward to welcoming you back soon to celebrate this honour with us.