THE STORY

A local restaurant that does things properly.

Arlo started with a simple belief: that great pasta doesn't need to be complicated, but it does need to be made with care.

Every morning our kitchen team makes fresh pasta — rolling, cutting, shaping — before a single customer walks through the door. Our menu changes regularly, driven by what's in season and what excites us right now. We keep it focused: a handful of snacks, four or five pasta dishes, a few bigger plates, and a dessert worth staying for.

The wine list gets the same attention. We're drawn to classic styles and boutique producers — wines with personality, made by people who care — but we're not precious about it. If a classic Burgundy drinks better with the ragù, that's what goes on the list.

Arlo is a neighbourhood restaurant for the whole Bellarine. We're proud to overlook the waterfront in Portarlington, and we're glad you found us.

Two people holding glasses of white wine, standing on a balcony in front of large glass doors. The man is wearing a white shirt and apron, and the woman is wearing a black blazer with a patterned blouse.

THE CRAFT

Made fresh, every single day.

Our pasta machine runs every morning. We work with a small number of flour suppliers and local egg producers to get the dough right, and then we push it through bronze dies that give each shape its texture — rough enough to grip the sauce, smooth enough to slide off the fork cleanly.

It's old-fashioned in the best way. It takes more time and more skill than buying dried pasta, and the difference on the plate is obvious.

We think it's worth it. We hope you agree.

A row of wine bottles displayed on a white shelf inside a store, with large windows showing trees and a clear sky outside.

THE TEAM

Peter Roddy and Ebony Vagg

A family project, years in the making.

Ebony grew up in Ballarat before her family settled in Portarlington during her teenage years - so this town is home in the truest sense. She put herself through university in Geelong while working front of house at the Wharf Shed, learning the rhythms of hospitality from the ground up.

Peter came to Australia via a very different route. Trained as a chef in Ireland, he worked in Michelin-starred kitchens there and in Glasgow before his travels brought him south. The two met in New Zealand, mid-adventure, mid-career - and decided to build something together.

They returned to Melbourne and opened Noir, a French bistro in Richmond that earned chefs hats and a devoted following. When the opportunity came to take on a venue in Portarlington in 2019, they didn't hesitate. Ebony was coming home, and Peter was ready to put down roots.

Arlo opened in 2024 - their most personal project yet. Between two venues, two kids, and everything that runs quietly behind the scenes, life is full. Ebony manages the group's back of house while Peter remains hands-on as operations manager / chef, writing every menu, recipe and drinks list across both venues.

Close-up of a pasta extruder with a brassnrotary knob and small white, textured objects attached to the front.

THE WINE

Bottles chosen with intention.

Our wine list reflects where we are and what we're drinking ourselves. The Bellarine Peninsula and wider Geelong region produce some of Australia's most exciting cool-climate wines, and we make sure they're well represented alongside our European imports.

We favour producers who farm with care, organic, biodynamic, and minimal intervention where it makes the wine better. But we also love a well-made classic, and you'll find both.

Ask us what we're excited about right now. The answer changes regularly.