Private Functions
From our private dining room to a full or half restaurant takeover, we offer flexible options for events of all sizes. Book now to reserve your space.
Private Function Enquiries
Food
Our menu is a homage to showcasing the finest Australian beef and our Italian heritage - it’s that simple or as we say è così semplice!
Pairing local, seasonal Queensland ingredients, our menu is ever evolving but always focused on delivering perfectly cooked steaks and homemade, flavoursome pasta dishes served Italian family style … delizioso.
PANE
House-made focaccia8ea
Sourdough8ea
Each served with tallow candle or whipped caramelised salted butter
SEAFOOD
FRESHLY SHUCKED OYSTERS
Sydney Rock Oyster9ea
Pacific Oyster8ea
Served with toasted wakame mignonette and housemade Tabasco
Kilpatrick Oyster, tallow-washed Bourbon, spiced ketchup, and Guanciale crumb10ea
Kingfish crudo, tomato vinegar, cucumber, shallots, fine herbs36
Caviar Blini, crème fraîche, and chives20
Butter-poached Moreton Bay brioche bun, creamy spicy sauce, and salmon caviar28
Grilled 1/2 Shell Abrolhos Island Scallops, truffle butter, hazelnut, lemon, and chives 60
Grilled Gulf of Carpentaria Tiger Prawns, Calabrian chilli, garlic, and herb butter52
ENTRÉE
Beef tartare, egg yolk, with chicharrónes di manzo 38
Add on roasted bone-marrow22
Wood-fired marrow bone, onion soffritto, olive and sherry vinegar salsa with bruschetta32
Pure Wagyu, crispy polenta, truffle crème, and caviar26ea
Burrata, pickled cherries, balsamic extra Vecchio and mint36
Whipped buffalo ricotta, lemon, basil and truffle honey20
FROM THE FIRE
The 203 offers superb steaks from hand-selected Wagyu and Angus cattle renowned for their outstanding quality; all born and raised on pristine natural pastures. Choose our carefully fed beef from the rich farming country of the Darling Downs or our entirely grass-fed beef.
Every delicious, tender steak is supplied by beef industry leader Stanbroke. We encourage you to enjoy in the Italian family sharing style.
FLINDERS
Dry-Aged grass-fed market cut (per 100g)23
ANGUS
42-day Dry-Aged Tomahawk SB 3295
Bistecca di Fiorentina SB 3300
Rib Eye - 350g - SB 485
Sirloin - 350g - SB 480
Eye Fillet - 200g SB 365
WAGYU
Flat-Iron - 150g/300g SB 6-760/90
Rib Eye - 350g SB 6-7130
Denver - 300g SB 8-9110
Bone-in Sirloin - 650g SB 6-7245
PURE WAGYU
Market cut special MP
Pure Wagyu Rump Cap 300g SB 9+120
ADD ON
Grilled Gulf of Carpentaria Tiger Prawns with Cafe Milano butter17.50
Seared foie gras 45
Tallow-fried organic eggs12
Sauces
Béarnaise 10
Nebbiolo-daise10
Chimichurri10
203 special 10
Peppercorn10
Mushroom10
HOME MADE PASTA
Tonnarelli with Wagyu sirloin bolognese38
Cappellacci, filled with roasted pumpkin, and buffalo ricotta36
Linguine with lobster, limone, aglio, olio, pepperoncino, and basil46
Potato gnocchi, cacio e pepe 34
Raviolo Carbonara 36
The 203 Mains
Signature 203 double smashed cheeseburger32
Glacier 51 Toothfish, lemon, chilli and garlic Pil Pil, Swiss chard pine nuts, and currants72
Sides
Shoestring fries16
Broad leaf rocket, balsamic extra Vecchio, and Parmigiano Reggiano16
Butter Lettuce18
Molasses-roasted carrots, smoked almonds, sage, and rosemary18
Roasted potatoes, rosemary, and garlic16
Grilled bullhorn peppers, hazelnut and sherry vinegar16
Chilled cucumber salad, celtus, dill, pickled garlic, and goat's curd22
Seasonal greens18
Make a Booking
We take bookings for reservations up to 12 weeks in advance. For those special occasions that you want to book further in advance, please don't hesitate to contact our team directly at [email protected]. We will help make your experience exceptional.
Book Now