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
Sydney Rock Oyster9ea
Pacific Oyster8ea
Served with toasted Geraldton waxmignonette 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 chives20ea
Butter-poached Moreton Bay brioche bun, creamy spicy sauce, and salmon caviar28ea
Grilled 1/2 Shell Hervey Bay Scallops, truffle butter, hazelnut, lemon and chives60
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, served with bruschetta34
Pure Wagyu, crispy polenta, truffle crème, and caviar26ea
Wagyu nugget with Caviar22ea
Burrata, Barolo poached Quince, apple,walnuts, served with focaccia crostini36
Whipped buffalo ricotta, lemon, basil and truffle honey, served with focaccia crostini22
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.
GRASS FED
Dry-Aged grass-fed market cut (per 100g)26
ANGUS
42-day Dry-Aged Tomahawk SB 3300
Bistecca di Fiorentina SB 3305
Rib Eye - 350g - SB 495
Sirloin - 350g - SB 485
Eye Fillet - 200g - SB 370
WAGYU
Flat-Iron - 300g SB 6-795
Rib Eye - 350g - SB 6-7130
Denver - 300g - SB 8-9115
Bone-in Sirloin - 650g - SB 6-7245
PURE WAGYU
Grand Champion Sirloin - 200g/ 400g - SB 9+100/ 190
Pure Wagyu Rump Cap - 300g - SB 9+140
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 ricotta38
Linguine with lobster, limone, aglio, olio, pepperoncino, and basil46
Creste Di Gallo, filled with pure wagyuand bone marrow 45
Raviolo Carbonara 38
203 MAINS
Signature 203 double smashed cheeseburger32
Glacier 51 Toothfish, lemon, chilli and garlic Pil Pil, Swiss chard pine nuts, and currants72
SIDES
Hand cut tallow fries16
Broad leaf rocket, balsamic extra Vecchio, and Parmigiano Reggiano16
Butter Lettuce16
Molasses-roasted carrots, smoked almonds, sage and rosemary18
Roasted potatoes, rosemary and garlic16
Grilled bullhorn peppers, hazelnut and sherry vinegar16
Chilled cucumber salad, 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