When Stanbroke, a generational family-run cattle-farming business, ventured into the dining scene with its Italian-inspired steakhouse The 203 and enlisted renowned chef Ben O’Donoghue as executive chef, the culinary world took notice. With aspirations to rank among the top 100 steak restaurants globally, The 203 is a visually striking space that blends polished timber floors, marble bars, and plush banquettes. But as O’Donoghue, a seasoned chef from institutions like The River Café, emphasises, it’s the quality of the food that truly matters. Thanks to Stanbroke’s vertically integrated operation, O’Donoghue has access to some of Australia’s finest beef, cooked using a mix of modern and traditional techniques, including a high-end induction suite and woodfire grill. Beyond a selection of sensational steaks, The 203’s menu features a range of dishes, from puffed beef tendons and Sommerlad chicken-liver parfait to house-made pastas, complemented by a wine list curated by sommelier Aleks Balodis and inventive cocktails from bar manager Michael Woltmann. Despite its refined approach, O’Donoghue champions a grounded, simple ethos focused on quality ingredients, strong cooking, and approachable flavours.