Fortitude Valley’s Wandoo Street is about to welcome a new regular, with Aunty — the latest venue from Brisbane’s Tassis Group. Locals first heard whispers about the modern Asian newcomer back in mid-2025, when plans to transform the former City Winery site at 11 Wandoo Street were revealed. Now, the countdown is properly on — bookings are live, trading hours are published, and the menu’s broad direction is now clear.
Aunty will open on 5 February 2026 as a roughly 400-square-metre dining destination built for both intimate catch-ups and bigger, celebratory outings, with capacity for around 100 guests. Design-wise, the venue will lean into a moody, polished look — deep greens, timbers and marble — with subtle nods to Cantonese culture, including references that evoke mahjong.
More importantly for Valley diners: Aunty is expected to trade 11:30 a.m. ’til late, seven days a week.
What’s on the menu?
While full menus tend to land closer to opening day, multiple sources have flagged the broad direction: modern Asian, anchored by Cantonese flavours and technique, plus a dedicated dim sum offering.
A few dishes are already being positioned as signatures, including:
- Whole chilli mudcrab
- Half duck two ways
- Char siu pork neck
The menu is described as share-friendly, pairing dim sum with larger signature dishes designed for the centre of the table.
Drinks, lunch-to-late hours and a reason to arrive early
Aunty is also leaning heavily into its beverage program. The wine list spans around 250 labels, alongside cocktails drawing on Asian flavours.
The venue’s lunch-to-late trading hours suggest it’s aiming to suit both daytime diners and late-night crowds — and with interest building ahead of opening day, expect more detail (including the full menu and banquet options) to land closer to launch.
How to book (and what to watch for next)
Bookings are already live via Aunty’s official site. For Wandoo Street, the opening adds another high-profile dining room to the strip — one built to run from lunch through late, every day of the week.
Published 27-Jan-2026
