A meeting of great minds is going on in Arrowtown. Ben Bayly is owner, Steven Sepsy is head chef – and the cooking techniques of northern Italy are in play with the most local of growers, breeders, suppliers and wines you could find. That’s a fine combo, as evidenced by Steven’s menu. Lately he’s been experimenting with truly remarkable mushrooms, namely Remarkable Fungi, grown in Central Otago and used with liberal enthusiasm in his tagliolini: confit Swiss browns, roasted oyster mushrooms and porcini powder – it’s all there for your delectation. This is a restaurant that brings out the best in everyone. It’s a place the locals love to call their own and out-of-towners take a detour to en route from Queenstown. A seat at this 50-seater means service from a skilled team of staff whatever their role and the wines offer great scope. Aosta is an introduction to everything good about this golden town.