Steakhouses›Steakhouses in Brisbane›The 203
Modern grill · Fortitude Valley · Brisbane
The 203
A cattle company's own steakhouse: Stanbroke beef, a wood-fired Mibrasa grill and charcoal from Stanbroke's stations, served Italian family style.
OpenNot yet visited · facts from 5 sourcesNo paid rankings
By Silas Brand · Steakpedia editorial voice · Who writes
Why go
Gidgee charcoal. From the station to the grill. The 203 belongs to Stanbroke, a Queensland cattle company that breeds, processes and ages its own beef, and every steak on the menu is theirs. At opening in November 2023 the kitchen was built around a large wood-fired Mibrasa parrilla and a charcoal oven, fed with gidgee charcoal from Stanbroke's North Queensland stations. The menu pairs the steaks with house pasta and asks the table to share, Italian style. In February 2026 it placed No. 26 in the Australian top 30 of World's 101 Best Steak Restaurants.
What to order
- Dry-aged bistecca di Fiorentina, Heritage Wagyu, 900 g / 32 oz
- Black Onyx tomahawk, 1.1 kg / 2.4 lb
- Grand Champion sirloin, Pure Wagyu, 400 g / 14 oz
Not published: price.
01What to order
- Dry-aged bistecca di Fiorentina, Heritage Wagyu, 900 g / 32 ozSB 6–7, A$315 on the October 2026 menu. Bone-in, for the whole table.
- Black Onyx tomahawk, 1.1 kg / 2.4 lbSB 5+, A$315. Long rib bone, thick cut.
- Grand Champion sirloin, Pure Wagyu, 400 g / 14 ozSB 10, the highest score on the menu; A$220.
- Dry-aged Wagyu rump cap, 300 g / 11 ozSB 6–7, A$145.
- Crudo e cottoA 900 g / 32 oz Black Onyx T-bone, SB 5+, with beef tartare and seared sirloin; A$320.
- Wood-fired marrow bone, 500 g / 18 ozWith onion soffritto, olive and sherry vinegar salsa and bruschetta; A$48.
02The beef
One supplier: Stanbroke. Wagyu and Angus, raised on pasture, finished on grain on the Darling Downs or kept entirely grass-fed. The menu marks marbling as "SB." Grass-fed eye fillet, 200 g / 7 oz, A$80. Pure Angus at SB 3: eye fillet, sirloin, ribeye. Black Onyx at SB 5+: 650 g / 23 oz bone-in sirloin, 1.1 kg / 2.4 lb tomahawk, 900 g / 32 oz T-bone. Heritage Wagyu at SB 6–7: dry-aged ribeye, dry-aged bistecca, wet-aged 650 g / 23 oz bone-in sirloin. Wagyu Denver at SB 8–9. The Grand Champion sirloin at SB 10. Time Out gave steaks from A$70 in July 2026. No source states the days of aging.
03The fire
Wood and coal. InDaily described a large Mibrasa wood-fired parrilla and a charcoal oven at opening. The charcoal is gidgee, sourced from Stanbroke's cattle stations in the north. The menu still lists the marrow bone as wood-fired. Steaks come with a choice of six sauces at A$10, béarnaise and chimichurri among them. Order the bistecca.
04The story
Establishment 203 opened on Tuesday, Nov. 28, 2023, in a former nightclub at 6 Marshall Street, with Ben O'Donoghue, once of The River Café and Monte's Club, as executive chef. Queensland Country Life wrote that the name honors Stanbroke's Grantham processing plant in the Lockyer Valley and the company's Italian heritage. Stanbroke runs six cattle stations in the Gulf country of north Queensland. The room has pink and terracotta tiles, a marble and mirror bar and blush banquettes. Today it trades as The 203.
05The practical
6 Marshall Street, Fortitude Valley. Tuesday and Wednesday from 5 pm; Thursday to Saturday from noon; closed Sunday and Monday. Book through SevenRooms, up to 12 weeks ahead. Dress code: no singlets (tank tops) or thongs (flip-flops). Children are welcome if they can sit at the table and eat from the main menu. Private dining room and full or half buy-outs. Parking at the Chinatown Fortitude Valley car park, nights from A$15.
- Address
- 6 Marshall Street, Fortitude Valley QLD 4006
- Phone
- +61 7 3186 1133
- Website
- the203brisbane.com
- Directions
- Google Maps ↗
Who owns The 203 in Brisbane?
Stanbroke, a Queensland cattle company, which supplies all of its beef. It opened in November 2023 as Establishment 203.
What grill does The 203 use?
At opening it had a large wood-fired Mibrasa parrilla and a charcoal oven burning gidgee charcoal from Stanbroke's stations.
How much is a steak at The 203?
On the October 2026 menu, from A$80 for a 200 g / 7 oz grass-fed eye fillet to A$315 for the 1.1 kg / 2.4 lb Black Onyx tomahawk or the 900 g / 32 oz dry-aged bistecca.
When is The 203 open?
Tuesday and Wednesday from 5 pm, Thursday to Saturday from noon; bookings up to 12 weeks ahead.
06In Brisbane’s selections
07Sources
indailyqld.com.au · queenslandcountrylife.com.au · the203brisbane.com · timeout.com · broadsheet.com.au
Last verified Oct. 29, 2026.
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