Aunty

11 Wandoo street, fortitude valley qld 

the digest

Order

Prawn toast, golden sand calamari, Moreton Bay bug siu mai, lamb ribs, dan dan ragu, sesame white chocolate dumplings.

Pay

Banquets from $54pp; a la carte sits around $120pp with a couple of wines. (10% surcharge applies on weekends)

Consider

A Mando Spritz and lobster roll at the alfresco bar during happy hour (3-5pm), or a relaxed solo lunch at the counter bar.

Wear

James Street polish - equally suited to a long lunch or a late, spirited dinner!

Reserve

Tables 30 or 31 for four offer the sweet spot between kitchen theatre and moody ambience.

Open seven days from 11.30am til late.

Travel

Car – Street parking or Wilson Parking at the Calile Hotel (first hr free; $16 flat rate from 4pm)

Bus – Multiple routes along James Street

Train – Fortitude Valley Station, 1km

full REVIEW

The twelfth and newest chapter in the Tassis Group’s ever-expanding story, Aunty arrived last week, perfectly timed to usher in the Year of the Horse.

Housed within the former City Winery site on Wandoo Street in Fortitude Valley, the experience begins with a leafy alfresco approach before unfolding into a striking entry. Overhead, an illuminated green ceiling nods to the Forbidden City’s Imperial Palace – a contemporary prelude to what lies beyond.

Through the grand mirrored sliding door, a 100 seat dining room reveals itself, thoughtfully divided into distinct zones: intimate pockets for conversation, a semi-private space for up to 24 guests, and a swanky marble counter anchoring the open kitchen.

On one wall, a portrait of Aunty herself presides.  Inspired by that mahjong scene in Crazy Rich Asians (Michelle Yeoh in impeccably tailored Ralph Lauren pinstripes) – she’s sharp, sassy, sophisticated, and favours reservations over recipes. At the same time there’s also warmth; an ease which captures the venue’s overall energy.

That personality flows into a menu described as ‘modern Asian with a streak of rebellion’. Under the direction of Head Chef Salvatore De Ponte (ex Fatcow and Donna Chang), the offering moves between crowd-pleasing comfort and playful risk. Expect dim sum and share plates, wok-driven dishes, live tank selections and wood-fired specialties, alongside a concise list of sweets.

Across two visits, savoury highlights included:

• Prawn toast – A serious contender for Brisbane’s best. Chunky prawn meets classic paste, lifted with pickled green papaya and yuzu mayo. The bread-to-prawn ratio is spot on: crisp, never greasy.

• Moreton Bay bug siu mai – Succulent morsels finished with smoked bottarga; a clever and welcome alternative to traditional pork.

• Golden sand calamari – Addictive and crunchy, with flavours that echo Singapore’s iconic salted egg snacks.

• Lamb ribs – Fellow coriander skeptics, don’t be deterred. The robust coriander-anchovy dressing and pickled green chilli cut beautifully through the richness of the meat.

• Dan dan ragu – Mafaldine pasta cooked noodle-style (rather than al dente), paired with pork and a bold sesame sauce. The heat lands just right.

The half duck two ways is a modern interpretation of a Cantonese favourite, featuring both leg ballotine and breast. While I would’ve liked the breast skin to be crispier, the meat across both cuts was well cooked with restrained gaminess.

The dessert dim sum menu is a dream for the indecisive. Petite $9 portions make it entirely reasonable to order one of each – to share, or not. The standout for me was the sesame white chocolate dumplings, delightfully chewy with a mochi-like bite, finished tableside with a ginger yuzu consommé. Chocolate lovers will gravitate towards the five spice caramel crunch bar, while the sando impressed with its Sichuan macadamia brittle offset by refreshing jackfruit and lime sorbet (though I’d personally love to see a pandan-coconut moment here). The fried ice cream could benefit from a sturdier shell – but, in full disclosure, a pause for photography may have played its part.

The beverage list is diverse with something for every mood: classic and Asian-inspired cocktails, and over 250 wines including zero-alcohol, and a selection of Chinese wines.

Front of house is led by Restaurant Manager Mathew Daley, and despite many new faces, the hospitable spirit Michael Tassis consistently champions across all his venues is already evident.

I hadn’t planned to publish a review so soon; new restaurants deserve breathing room amid the opening frenzy. But between the design, service and kitchen execution, I felt confident offering early recommendations. Feedback from my first visit was warmly received, and by a spontaneous late lunch the following day, considered tweaks were already in motion. Visit number three is booked!

Aunty is a versatile addition to the Valley scene: open daily from 11.30am until late with no mid-service closure. It’s as suited to a Friday night in your best Zimmermann as it is to a relaxed umbrella-shaded refreshment in Sambas (or, in my case, a 3pm lunch after an 18-hour fast).

Congratulations to the Tassis Group on a stellar new opening. See you again soon, Aunty!

Visit their website: Aunty Dining