The 203 — Restaurant in Brisbane City

Establishment 203 is one of the newest Italian restaurant openings in Fortitude Valley focusing on fresh local seafood and Australian beef.

The interior is stunning, with relaxed vibes that enhance the dining experience. I love the attention to detail with Le Labo hand soap and lotions in the bathroom!

We started with some share dishes; Fresh sourdough ($8 each), followed by freshly shucked oysters ($7 each) Mooloolabah king prawns ($28) Marinated wood-fired pepper with Anchovy ($18) all very nice. Our fresh pasta dishes were delicious; My Spaghetti alle Vongole ($36) was cooked beautifully, while my husband thoroughly enjoyed the Tonnarelli alla Wagyu Sirloin Bolognese ($36).

For meat lovers, The 'From the Fire' section boasts an impressive selection of meats, including Angus, Wagyu, Pure Wagyu, and Grassfed options, catering to all tastes. The 203 Main section offers some nice meat and seafood choices. I am looking forward to coming back to try the Glacier toothfish or the Fish of the day cooked over the coals.

For dessert we managed to somehow fit in the Pistachio soft serve with fresh Brioche ($16) YUM! And some Neopolitan sorbet ($16)

The wine selection showcases beautiful Italian, French and Australian options, complementing the menu perfectly including some delicious looking cocktails!

Overall, we enjoyed our date night at Establishment 203. The service on the night was really good and we'll definitely be back to explore more...

Parking is an issue so check out where the parking stations are, most are within 450 meters of the restaurant.

The restaurant is on the corner! It doesn’t have anything outside other than a nice number on the floor outside the front door. Look for the glass cubes on the exterior.

The restaurant has an excellent selection of cocktails. It has a big range of wines but leans very heavily on overseas wines. You need to order at the bar.

The restaurant has lovely muted tones and you can see the open kitchen at the back but the music levels. We were seated under a speaker and the style of music, well, the speaker struggled to handle it and so it sounded like it was trying to get out of its casing. The music needs to come down just a like.

The menu isn’t big but focused on some great food. But a word of warning, we had bread, oysters, caviar, chicken liver, water, cocktails and dishes. Currently the staff will bring everything out at once for entrees, my table struggled to handle everything arriving in one hit. Talk to staff and I would suggested a staggered arrival of food.

The steaks were wonderful, the meat cut like butter. We went with fries and vegetables as a side, the sides are a big size. There are a lot of sauces to try and i throughly enjoyed the house sauce.

If you have made it to dessert, the brioche and ice cream is beautiful.

The restaurant has two turns of the table and looks to be doing very well,...

We dined here as our end of year work celebration and for folks who make a living in meat marketing like we do, this was the perfect location 🥩🤩

Before making our meat menu decision - we were treated to a glimpse of the marble score, breed type and cook method of each steak on the menu. Beautifully displayed and brought to the table - our server proceeded to give us background information on each piece. For anyone who loves beef like we do, this was such a treat.

🦪 We ordered oysters Kilpatrick - which I haven’t had for decades. But it felt like the right pick with this meaty rich vibe of a place. And they were amazing - perfectly executed. That said, raw oysters will always be my first choice. No regrets tho!

🍒 Burrata with cherries? We had to try this and it was outstanding. As was the goat cheese cucumber salad.

🥩 Steaks were cooked a little under for our order of medium but they were still delicious and full of flavour.

🍨 Pistachio gelato to finish for me and tallow fudge and affogato for my colleagues. Each one was perfect 👌

I love an open kitchen and am always grateful for the chefs who are willing to let us watch their world -...