“There is nothing in Brisbane where a steakhouse is cooking the beef that the owners of the restaurant have raised,” chef Ben O’Donoghue tells Broadsheet.

Establishment 203 is about to change this. The celebrity chef – who opened Billykart Kitchen and Bender’s Bar in Brisbane, and worked at London’s River Cafe and alongside Jamie Oliver at Monte’s – has teamed up with family-owned beef producer Stanbroke to open a producer-led steak restaurant.

Stanbroke owns six vertically integrated cattle stations across the gulf region of northern Queensland, meaning it controls every level of the beef production process, from breeding to feedlotting to processing. Establishment 203 is “just another layer on that cake, from paddock to plate. Now we have full control of how the produce gets cooked,” says O’Donoghue. “From a chef’s point of view, it’s amazing to have that kind of access and control over the end product.”

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The menu pairs Queensland produce with technically advanced appliances. O’Donoghue has teased a Mibrasa parrilla woodfired station and broiler, and an integrated induction suite “so you'll have this AMG-style German technology juxtaposed with this primal, raw, live fire cooking, which is going to imbibe all the proteins and vegetables we want to cook with.”

Playing into the Stanbroke family’s Italian heritage, Establishment 203 will offer pasta and antipasti alongside a rich beef-heavy menu. Gelato sandwiched in brioche, sorbets and elevated tortes will provide a fitting conclusion to the menu.

The venue’s 30-seat bar offers a slimmed-down menu, such as antipasti and well-crafted burgers, while the restaurant boasts refined service and elevated comfort.

“It’s not fast and the furious – get ’em in, get ’em out,” says O’Donoghue. “It’s about creating a dining experience.”

Establishment 203 (621 Ann Street, Fortitude Valley) will be open in November.