With cuisine inspired by the cooking techniques of Northern Italy paired with the flavours of Central Otago and the South Island of New Zealand, the fast-paced trattoria offers pared back food that is designed for sharing.
“I wanted a casual, fun and chaotic little Italian place that complemented Aosta well – a place that was focused on simple, delish Italian food with zero faff.” says Bayly.
The menu is designed to bring the magic of an authentic multi-generational Italian home into the heart of Arrowtown.
“Arrowtown is all about family and lots of families visit too, so we wanted to appeal to them. We are grateful that Aosta is now booked out most nights, and it makes sense to expand our offering so as not to disappoint.
Little Aosta will be run day-to-day by a talented team led by executive chef Steven Sepsy and head chef Darren Lynch, with the pasta and drinks list curated by Giulio Barducci, and the front of house led by Vanessa Cagnola. The menu offers dine-in and takeaway options, and is divided into antipasti, sourdough wood fired pizzetta, woodfired meatballs and salsicce (sausage), hand-crafted family sizes pastas that serve 2-4, secondi (mains) that serve 2-4, and dolci (dessert).
The restaurant will open its doors on Saturday 26 February and is open from 5:00pm Wednesday to Sunday for walk-ins, bookings required for six or more guests. During the winter season the restaurant will be open from 3:00pm for après ski outside by the open fire.
For more information and the full menu, see littleaosta.co.nz.
