The 203

Fortitude Valley’s sumptuous Italian steakhouse owned by leading Australian beef producer Stanbroke is entering a bold new era, reopening after a tasteful makeover as the definition of laidback luxury. 

The 203’s reimagined interiors include new booths (for cosy dining), expanded two-top arrangements (for quiet intimacy) and a more relaxed atmosphere (for returning time and time again). Across the green marbling and terracotta tones, The 203 has cemented itself as one of Brisbane’s most beautiful restaurants without the fuss. 

On the menu, The 203 continues to be a prime showcase of Stanbroke’s award-winning cuts—from Wagyu to Angus—and has newly launched a Black Onyx with pure Black Angus parentage and a 230-day grain fed program, available as bone-in sirloin or a whopping 1.1kg tomahawk. Exceptional beef has naturally woven its way into The 203’s takes on timeless Italian dishes, including a new Wagyu lasagne with slow-cooked sirloin and brisket. 

And yes, before you ask, while the restaurant might look a little different, the iconic beef tallow candles served with house-made focaccia or sourdough are still on the menu. 

For those who prefer their tipple to be the main event, Bar 203 is a destination in its own right, pouring artisan cocktails, bespoke Italian wines and craft beer. The offering pairs seamlessly with small plates like Wagyu nuggets with caviar, arancini carbonara, and butter poached Moreton Bay bug brioche buns—served in the low-lit lounge under the disco ball. Bonus points if you visit Bar 203 on a Saturday night when DJ sessions set the tone from 8pm to 11pm.