|Greg Magree began his career as a development director at one of Asia’s largest and most diversified multinational conglomerates, the Kuok Group. During this time, he worked as the Development Manager for some of Australia’s largest developments including Market City and the Melbourne Docklands.||After a decade of experience in both Australia and Asia, Greg started his own business, Horizon Development Company. Greg began buying retail commercial properties and then selling them for value added to investors after the establishment of a successful tenancy.||Over time, Greg Magree has demonstrated an undeniable eye for Sydney’s newest hotspots even when they are vacated, empty spaces in risky locations, and the unrivaled ability to transform these into flourishing venues that comprise Sydney’s social and cultural hub.|
Greg Magree began his career as a development director at one of Asia’s largest and most diversified multinational conglomerates, the Kuok Group. During this time, he worked as the Development Manager for some of Australia’s largest developments including Market City and the Melbourne Docklands.
After a decade of experience in both Australia and Asia, Greg started his own business, Horizon Development Company. Greg began buying retail commercial properties and then selling them for value added to investors after the establishment of a successful tenancy.
Over time, Greg Magree has demonstrated an undeniable eye for Sydney’s newest hotspots even when they are vacated, empty spaces in risky locations, and the unrivaled ability to transform these into flourishing venues that comprise Sydney’s social and cultural hub.
In 2006, when Elvis Abrahanowicz, Ben Milgate, and Joe Valore set their sights on the foodies of Surry Hills, the suburb began its transformation into the culinary hub that you see before you today. The catalyst of the boys creation, Bodega, has been packed virtually every night from its opening.
Elvis and Ben and Joe became known as the ‘Bodega Boys’ and began looking for opportunities to expand on their burgeoning success. The large, landmark property owned by Greg Magree was the perfect venue for an Argentinean-style restaurant. Their former home became Porteno and it has ignited a revival of the Cleveland St area.
Knowing exactly what the tenants wanted (both stylistically and functionally), Magree undertook a major renovation of the property and transformed it into the restaurant as it stands today.
The Norfolk has become renowned as a gastro pub that throws the regular pretentious notion of a gentrified pub out the window. Along with Porteno, The Norfolk has been solely responsible for the rejuvenation and reinvigoration of the Surry Hills/Redfern border that is undergoing a huge renaissance.
It’s hard to imagine that the opulently quaint beer garden, cantina-style eatery, and hipster-laden nooks-and-crannies were once the exclusive home of lowbrows, pokies, and a dingy interior. When it reopened in December 2010, Greg Magree set the wheels in motion to make Surry Hills home to some of the most popular venues in Sydney.
Magree’s team at The Norfolk created a groundbreaking venue for many reasons. It was the first real hotel to feature an innovative menu (that was both high quality and affordable), no pokies and to generate mass appeal among both the young and fashionable demographic of Surry Hills and the older, more artistic demographic of Redfern.
The Norfolk is now a joint venture between Jamie Wirth, James Miller and Greg Magree and continues to attract thousands of Sydney-siders every week with its incredible food and unique atmosphere.
The Carrington was purchased in April 2011 and, upon it’s reopening, instantly became a smash hit for traveling foodies and locals like. Combining the pintxos bars of San Sebastian, Barcelona’s Xampanyerias, and the suburban watering holes of yesteryear the venue quickly gained a reputation as one of the most coveted spots in the 2010 postcode. Born from the bones of a truly Australian pub, The Carrington carries a philosophy that an innovative, almost humorous menu can sit side-by-side with an incredible drinks selection.
Greg Magree’s motivation for purchasing the property was rooted solely in its excellent location, as he knew that a venue of this style, in this area, would be extremely popular among the older, more sophisticated residents of Surry Hills.
The venue’s unique menu has been further amplified by a raw, quasi-Spanish fit-out, accentuated by streaks of natural light that assist in breaking up the whole venue into three separate spaces, perfect for dining or drinking, from the intimate to the group occasion.
The restaurant has subsequently been given 15/20 by Terry Durack, setting it at the standard of a 1-hat restaurant. The Carrington is an exquisitely unique experience without the arrogance of similar establishments.
FRATELLI FRESH, BRIDGE ST
Greg Magree had long recognised the incredible potential of a Fratelli Fresh located within the Sydney CBD, but also realised that without the right space, and signature Magree Team overhaul, that it wouldn’t deliver to the impeccable and exacting standards he is famous for. The current Bridge Street location was initially identified as an opportunity however it had no approvals, was decrepit and run down, and needed heritage sign-off.
These hurdles were all vanquished after an arduous 7-month build and transformation. The dilapidated building immediately became a hotspot for the masses of CBD workers who had been starved of such great grocery and eating experiences previously. The restaurant seats over 200 customers per week.
The 700-square meter property draws on a variety of influences from both New York and Italy and beautifully combines a restaurant with a fresh, authentic Italian produce marketplace, wine bar and gelato bar. Bridge Street Fratelli Fresh has created an unrivalled and singular vision for all discerning visitors to and inhabitants of Sydney’s CBD.
FRATELLI FRESH, WALSH BAY
In early 2010, Greg Magree approached Barry Macdonald to open up the first Fratelli Fresh on Hickson Road in Walsh Bay. Although initially cautious of the area, Magree felt that Walsh Bay had matured to a point that could accommodate a restaurant of Fratelli Fresh‘s caliber. With the recent successes of Ventuno and Di Lorenzo cafe, two venues that Magree had previously owned, he was confident in Fratelli’s ability to flourish.
The Hickson Road property was an old, empty bonds store meaning that everything had to be built from the ground-up. Turing the situation to his advantage, Magree created a unique, yet practical, design for the eatery and uncorked his creative flair across the space, resulting in Fratelli Fresh, helping to redefine the Walsh Bay precinct.
The Forresters had enjoyed a long life in the heart of Surry Hills, though recently had begun to pale into a shadow of its former glory days. Swooped on by an industrious Greg Magree, after a relatively short period of renovation and revitalisation, The Forresters has quickly regained its rightful position as central to Surry Hills lively pub life.
In March 2012, Magree, Jaime Wirth, and James Miller began transforming The Forresters into the culturally significant venue as it stands today. Again Magree’s approach was anything but predictable, taking a Nevada Lodge decor and seamlessly integrating a simple, yet delicious, Italian menu – the result being the creation of another truly unique venue.
Greg Magree has once again demonstrated his impeccable eye for the perfect balance of simplicity and unexpected style, further adding to his list of Surry Hills spaces that are helping reshape and revitalise the suburb.
PO Box 2296, Taren Point, NSW 2229
© Magree Corp. All Rights Reserved | 2021