We cure the pastrami, ferment the kraut and bake the focaccia. Open at five.

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26 Elliot Street, Woolloongabba

Since before sunrise

The door goes up while the street is still dark. The focaccia is already in.

Aurelia means golden. We named the cafe after our daughter, and we open at an hour when most kitchens are still cold — because the people who keep this suburb running are already awake, and they deserve better than a service-station coffee.

What we make

Everything that can be made here, is

Meat cured in our kitchen. Vegetables fermented in our kitchen. Focaccia baked every morning before service. It is slower, and it is the whole reason we opened.

Signature

The Reuben

Seeded sourdough
Horseradish & dijon aioli
PastramiCured here
SauerkrautFermented here
Cucumber picklesMade here
Swiss cheese

Signature

Szechuan Brisket

Sourdough
Black truffle aioli
Szechuan brisketCured here
SauerkrautFermented here
Turmeric sour cucumberMade here
Roasted capsicum

Slow-cooked brisket and kimchi toastie, cut and stacked — **Brisket & Kimchi Toastie**24-hour slow-cooked brisket

Omelette with chorizo, mushrooms and herbs — **Omelette**With chorizo, mushrooms, herbs

Strawberry lamington on a green plate — **Strawberry Lamington**From the cabinet

Matcha latte with swan latte art in a teal cup — **Matcha Latte**Poured properly

The bread

Another day, another focaccia

Sourdough focaccia, long-fermented and dimpled by hand, baked every morning before service. It is the base of half the menu and the thing we are quietly proudest of — out of the oven while it is still dark outside.

When it is gone, it is gone. That is usually early.

Sourdough focaccia, dimpled and golden, straight from the oven

The pantry

Jars on the shelf

The same krauts and jams that go into the sandwiches sit by the till. Made in small amounts, sold while they last.

Aureli’s Krauts

Yuzu Strawberry Jam

Focaccia by the tray

Our story

Named after our daughter

In Latin, Aurelia means golden — radiance, warmth, something precious. My wife and I had already spent fourteen years together, most of them in cafes, when Aurelia arrived and gave me the courage to own a room again.

Every decision here, from the menu to the coffee to the light in the morning, comes from one idea: that when you walk through the door you should feel like you are home.

Aurelia at the cafe, drinking through a straw

Aurelia reaching for a strawberry lamington

Find us

26 Elliot Street, Woolloongabba

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The menu

What we are cooking

Focaccia baked this morning. Meat cured here. Vegetables fermented here.

Sandwiches & toasties

All day

The Reuben Cured here

Price to come

House pastrami, house sauerkraut, cucumber pickles, horseradish and dijon aioli, Swiss cheese, on seeded sourdough.

Szechuan Brisket Cured here

Price to come

House Szechuan brisket, turmeric sour cucumber, roasted capsicum, black truffle aioli, house sauerkraut.

Chicken Caesar Toastie

Price to come

Poached chicken, streaky bacon, shaved parmesan, lettuce, on sourdough.

24-Hour Brisket & Kimchi Toastie Slow cooked

Price to come

Brisket cooked for twenty-four hours, kimchi, melted cheese, toasted.

Cheese Cloth Kimchi Salami Focaccia

Price to come

Salami and kimchi on house sourdough focaccia.

From the bakery

While it lasts

House Sourdough Focaccia

Price to come

Long-fermented, dimpled by hand, baked every morning before service.

Potato Persillade Focaccia Vegetarian

Price to come

Sourdough focaccia, sliced potato, parsley and garlic persillade.

Plates

All day

Omelette

Price to come

With chorizo, mushrooms and herbs.

Eggs Benny

Price to come

Poached eggs and hollandaise, on sourdough.

Coffee & drinks

All day

Batch Brew

Price to come

Rotating beans, brewed by the batch.

Matcha Latte

Price to come

Ceremonial grade, poured with care.

The espresso menu — flat white, latte, long black and the rest — still needs your list and prices.

Sweets

From the cabinet

Strawberry Lamington

Price to come

Strawberry and coconut, made here.

Strawberry French Toast

Price to come

With fresh strawberries and matcha dust.

Our story

Aurelia

The name Aurelia was not chosen simply because it sounded beautiful or different. It carries a meaning that has shaped our family’s journey.

In Latin, Aurelia means golden — radiance, warmth, light, something precious and valuable. It also represents elegance and nobility. Those meanings resonated deeply with us.

When my wife and I welcomed Aurelia into our lives, we had already spent over fourteen years together, much of that time working in cafes. Hospitality taught us respect, dignity, humility, and the importance of always learning. Every person we met and every cup of coffee we served reinforced the idea that there is always something new to discover, and a better version of ourselves to become.

There have been a few moments in my life when I simply knew I was on the right path.

I knew the first time I saw my wife in October 2010 that she would one day become my wife. I knew when I left construction to pursue cookery that hospitality was where I belonged. And after years working as a production chef, I knew it was time to return to creating food from scratch, where creativity, craftsmanship and passion come together.

Aurelia arrived during that chapter of our lives and became the inspiration that gave me the courage to own a cafe again. Every decision — from the menu and the coffee to the atmosphere and the small details — is driven by one vision: that the moment someone walks through the doors of AURELI’S, they feel warmth, comfort, and a genuine sense of home.

The pantry

What is on the shelf

The same things that go into the sandwiches, in jars, by the till. Made in small amounts. In-store only for now.

Two jars of sauerkraut, pale cabbage beside red

Veg Preserves

Aureli’s Krauts

Two ferments going at any time — a pale cabbage and a red cabbage that turns an improbable magenta. The same kraut that goes in the Reuben.

Our Jams

Yuzu Strawberry Jam

Strawberry cut with yuzu — sharper and more floral than a straight strawberry jam. Small batches, and it does not last.

The Bread

Sourdough Focaccia

Whole trays and half slabs, when there are any left at the end of service. Worth calling ahead for.

Coming later

Posting jars around the country

Not yet — glass and postage need working out first. If it is something you would want, say so at the counter and it will happen sooner.

Visit

26 Elliot Street, Woolloongabba

Five minutes from the Gabba, a short walk from the busway.

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Monday – Friday	5am – 2pm
Saturday	Reopening soon
Sunday	Closed
Saturdays are closed while we finish the renovations, and will reopen — date to be confirmed.

ParkingStreet parking on Elliot Street and around. Tight on Gabba event days — come early, or walk in.
Public transportShort walk from the Woolloongabba busway and the Stanley Street routes.
AccessibilityTo be confirmed — step-free entry, bathroom, and room between tables.
Event daysWhen the Gabba is on, the suburb fills up. We open at five regardless.

Getting here

26 Elliot Street
Woolloongabba QLD 4102

Five minutes from the Gabba. Short walk from the Woolloongabba busway and the Stanley Street routes.

Get directions

Opens in your phone’s maps app

The Aureli's Cafe sign on the footpath, open

Catering

Feeding an office or a site crew?

Sandwich platters, focaccia trays and coffee runs. Tell us how many and when.