Domain Review Melbourne Times

PEOPLE & PROPERTY OF MELBOURNE

JAMIE OLIVER FROM ITALY WITH LOVE

CHEERS

MIDDLE EASTERN PERSUASION

VICTORIA LEE IN A LE AGU E OF HER OW N

MELBOURNE TIMES

SEPTEMBER 12-18, 2018

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The editor’s desk

The first fashion show I attended was a David Jones parade. I was bestowed with a front row seat at the end of the runway. Carla Zampatti, the doyenne of Australian design, sashayed in wearing a cream suit that only a person with her poise could pull off. I asked Zampatti, as she took position beside me, if we were in good seats. “Darling,” she said, “if we were in Paris, people would kill us for these seats.” In this edition, we meet the new face of David Jones, Victoria Lee. It’s a role that any model would similarly kill for, and her humble origins mean the opportunity is not lost on her. ●

BIG STEPS \ Maddie Riewoldt’s Vision limited-edition

PERFECT TIMING \ The Kate Spade Metro navy leather

Converse sneakers raise money to find a cure for bone

watch with a mother of pearl dial and rose gold hands

marrow failure syndrome – a cause championed by the

is a classic for daytime, but has the brand’s signature

famous footballing family. ● converse.com.au

touches of pop and whimsy. ● fossilgroup.com

THE EDIT What we love at Domain Review

OUR COVER \ Supermodel Victoria Lee at Recoleta.

Photographed by Amelia J Dowd.

MORE TO LOVE ONLINE Go to domain.com.au/domain-review/ General inquiries \ 9249 5226 \ editorial@domain.com.au Editor \ Emily Power Deputy editor \ Jessica Dale Online editor \ Adrian Lowe Picture editor \ Kylie Thomson Senior designer \ Colleen Chin Quan Designer \ Emma Staughton Editorial assistant \ Hailey Coules Managing editor \ Alice Stolz Chief marketing & editorial officer \ Melina Cruickshank Jason Pellegrino Real estate sales director \ Mitch Armstrong \ 0438 820 767 mitch.armstrong@domain.com.au Retail sales \ retailsales@sales.domain.com.au

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REVIEW Published by Domain Group. A Fairfax Media business (ACN 141 396 741). All material is copyright. All significant errors will be corrected as quickly as possible. Distribution numbers, areas and coverage are estimates only.

MELBOURNE TIMES

Chief executive officer Domain Group \

DREAM ON \ Ditch winter’s heavy bed sheets for the

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Fig concoction blends blonde woods with hay, vanilla

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Melbourne Sydney Perth

Spencer Sofa Designed by Leonard Georgopoulos

arthurg.com.au sales@arthurg.com.au

Showroom 618 Church Street Richmond Victoria 3121 T+61 3 9429 6696

Showroom 1/8 Hill Street Surry Hills 2010 New South Wales T+61 2 9332 1488

Showroom 207 Stirling Hwy Claremont 6010 Western Australia T+61 8 9286 1433

FIRST PERSON

““I am Euphemia Blackthorne” … and I’m a psychic reader If pressed, I’d describe myself as an intuitive, or

psychic reader, but I don’t like titles. I don’t question my gifts – they just are. What I do is otherworldly, and how do you talk about the great unknown?

My parents were old-school and adamant that I needed a “proper” job, so I learnt shorthand and typing and was a legal secretary at a big law firm for a couple of years. They saw me as madly creative, which I thought was odd because I was just me.

Then I put myself through fashion school, but I was in fashion for far too long. Innately, I could feel that I was in the wrong place, and, eventually, the universe kicked me out. It was like the tower card in the tarot – there was an almighty bang, and I had a new life. I was shedding old skin that didn’t fit anymore. My parents’ reaction? Well, I’d already been a punk, and they were used to me changing.

When people come to see me, they’re generally intrigued. Often, it’s because they sense that something is little bit out of balance, or they’re fearful – even of their own hopes and dreams.

They come for direction, clarity, acceptance and safety. Some customers are hard to crack, but once we get in there it all starts to flow. Some people are quite, “I want to know, but I’m scared,” so they shut themselves off. It’s about making them feel comfortable.

I don’t tend to remember things from my sessions with customers. I let it go, because it’s not my journey. It’s lovely though when people come back and say, “Since seeing you, I’ve done this and that, and I’m feeling really good. You’ve helped me through something.” I’m not remotely in it for adulation, but that is satisfying.

As told to

M E G C R AW F O R D ●

Ph o t o

Every morning when I wake up I do a ritual to get myself connected with the four elements and slough off the dreams, but otherwise I don’t have any expectations: every day is different. For instance, a couple of weeks ago, a Buddhist monk came in and we sat down and did a spell together.

When it comes to doing readings, there’s an appropriateness of language. I guess that comes from experience and life experience.

Customers are putting themselves in a vulnerable position, opening up to a stranger. You have to be sensitive to their circumstances. I had a reading once that still sticks with me, where I was told, “Get prepared because your father’s going to die.” He’s 92. Of course we’re all going to die, but that was completely inappropriate. I guess it made me confront my fears about it, though. ●

K R I S T O F F E R PAU L S E N

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COVER STORY A catwalk favourite for one of the world’s biggest fashion houses, Australian supermodel and country girl Victoria Lee returns home for a much coveted role.

W

Victoria’s secret is out

hen 27-year-old model Victoria Lee became the latest face of David Jones, joining the department store for its spring/summer 2018 campaign, there were inevitably comparisons drawn with supermodel Miranda Kerr.

The Australian women have plenty in common – both were born and raised in the country and rose to prominence as Victoria’s Secret models, with Lee sharing the lingerie brand’s catwalk with Bella Hadid last year in Shanghai.

There’s also a hint of the girl-next-door about them, and cheekbones that could hold up the Leaning Tower of Pisa.

Born in Narrandera in the Riverina region of rural NSW, Lee wears her country heart on her sleeve.

Her down-to-earth demeanour is what keeps her grounded in a business that is so competitive – especially when you call New York home.

Perhaps it’s the fact she never set out to make it as a model that makes her appear less business-like and more in it for the wonderment.

Making the move from NSW to New York six years ago wasn’t an easy step for a girl who was always home for family dinners and regularly visited her Nan (who still has Victoria’s childhood artworks hanging in her home).

But, when the opportunity to start modelling nine years ago presented itself, Lee was up for the challenge and deferred a university degree in dietetics to try her luck in the Big Apple.

“Where I’m from, people usually go straight to university after school or get a job, and nobody really pursues anything creative,” says Lee, who made her David

Jones runway debut for the spring/summer 2018 show in Sydney a few weeks ago.

“I was scared to leave my country life to be honest,” she recalls.

“I come from a close-knit family who do everything together. I had to put all my eggs in the one basket if I seriously wanted to pursue modelling and that meant going abroad. Everyone would ask me, ‘So what is your Plan B?’ I was like, ‘I am just hoping that Plan A works out’.”

Lee, who has a younger brother Alex, never aspired to be a model but was always told as a young teen that she looked like one. When the opportunity came knocking, she initially agreed to do it to raise some pocket money, but it’s become a huge earner now.

She’s walked in plenty of Australian Fashion Weeks, done a campaign for Seafolly and made the cover of the Rising Stars issue for Elle Australia. One of her first editorial shoots at Harper’s Bazaar also starred fellow DJs ambassador and model Jessica Gomes.

O

n the day we meet in Woolharra, in Sydney, Lee is thrilled her parents Chris and Jackie have also made the journey to see her. Among the conga line of agents, minders, models and make-up artists buzzing around the large Victorian mansion preparing for various shoots, her country folk look like they’ve just come in from a corner store. They sit in a corner in conversation with another Hadid, Anwar, who is in Australia for his first DJ’s gig.

“I haven’t seen my dad in seven months, it’s so exciting to have them here,” she says.

“Mum’s time is a little more flexible and can come and see me in Sydney at short

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JA N E R O C CA ●

Ph o t o s

VICTORIA WEARS Rebecca Vallance Delphine Long Sleeve Mini, right.

COVER SHOOT Vestire Harper blazer and Vestire Harper pants.

Clothing all available at David Jones.

LOCATION Recoleta, Melbourne

A M E LIA J D OW D

notice, I saw her two weeks ago. She’s been an amazing supporter of mine and very encouraging.”

Home for Lee is now in Williamsburg, Brooklyn, where she shares an apartment with her art director boyfriend Matt McDonald. “I don’t think my mum would like the idea of losing me to the States forever. I will always call Australia home,” she says.

At 175 centimetres, Lee works hard to keep fit. She looks up to supermodels like Elle MacPherson and Megan Gale, and counts Cate Blanchett as style inspiration.

“You have to be totally committed to the process,” she says of her figure.

“Health and fitness is a lifestyle choice and I make a conscious decision every day to look after myself. I also want to live a long life. I go to the gym and eat well, but I don’t beat myself up if I want pancakes, I just make sure I balance it.”

Lee, who says she has never felt shy in front of the camera, knows she owes a lot to being one of the lucky 55 models cast by Victoria’s Secret last year.

Only a handful of Australian supermodels can say the same, including Kelly Gale and Bridget Malcolm.

“I had a lot of nervous energy to burn in the day leading up to finding out whether I had been cast or not,” she recalls.

“I was in the bathroom scrubbing my tiles frantically, trying to distract myself.

“I was so engrossed that I missed seeing an email saying they wanted me in the show. If you asked me 10 years ago would I have ever imagined being a model, I would have just laughed.

“It’s been a dream come true and I know the sort of doors a show like that can open for a model and I am ever grateful.” ●

“I was ... scrubbing my tiles frantically, trying to distract myself. I was so engrossed that I missed seeing an email saying they wanted me in the show.�

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FOOD For all his cheekiness the world’s most famous chef, Jamie Oliver, has serious unfinished business.

Wo r d s

FRANK GRICE

STEVE RYAN

I

t was in 2005 when chef Jamie Oliver took on a televised project that is still shaping his culinary vision. In Jamie’s School Dinners, the ebullient foodie battled fearsome dinner ladies, outraged students and funding cuts to highlight the dangerous amount of processed food being fed to Britain’s school kids. Except, this wasn’t a British movement. It was global.

“I guess I should have predicted it would go viral,” he says. “And perhaps it always should have anyway.

It began talking about school dinners and how they were fundamental to our kids’ physical and mental wellbeing in daylight hours, but it enlarged into this bigger conversation about lunches in general and all the hidden nasties present in so much of what we give our kids, whether in school or out of it.

“Like most things I take on, they begin as one little idea and soon morph into something I can’t really pull back in,” he laughs.

Despite a number of obstacles and a rapidly expanding brief, Jamie’s School Dinners eventually led to a government-instigated overhaul of cafeteria menus across Britain which sought to replace processed and fried foods with healthier homecooked alternatives.

Since School Dinners, his net has been cast everwider. Moving beyond British shores, that scope has seen his Food Revolution tackle issues in China, the US, Canada, and here in Australia.

In part, it has propelled Oliver, who originally made his mark as the Naked Chef, transform from cheeky celebrity chef to bona fide social campaigner.

Naked ambition dyslexic who read his first book aged 38 – undertaking a degree in food nutrition. “What I love about almost every country this has been to is that we may not be speaking the same language or have the same words, but everyone understands [what’s] important,” he says.

“You instinctively know what’s right and what’s wrong in a lunch – it’s just common sense. I think we are most closely aligned to Australia and New Zealand and it’s always been a thrill working there.

“It’s that mutual respect we have for each other and it’s such a buzz to be able to have similar

“I think we are most closely aligned to Australia and New Zealand and it’s always been a thrill working there. It’s that mutual respect ... ” He has fronted a number of televised movements – such as 2008 series Ministry of Food – and has been part of a host of radical charity initiatives including his own Jamie’s Food Revolution, which states its mission as to “provoke debate and inspire real, meaningful, positive change in the way our children access, consume and understand food”.

The desire to encourage children to see the benefits of healthy cooking even led to Oliver – a

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relationships across the other side of the world.”

Of course, as Oliver’s personal reputation has risen, so too have his charitable contributions and he is said to be the seventh most generous celebrity in the UK. His work earned him an Honorary Fellowship from the Royal College of General Practitioners and the esteemed TED Prize, which grants the winner US$100,000 ($138,000) to put towards their “wish

to change the world”, which he stated in 2013 was “your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity”.

There have been leaps and bounds made in the fight against child obesity, and Oliver’s charities continue to work raising awareness of the more hidden aspects of a global epidemic.

However, the chef himself has regularly asserted that the problems he has devoted so much time and money to combating start with how parents educate their children.

With the march of technological advancement, Oliver is aware that the issue he is facing is now perhaps more widespread than it was more than a decade ago.

“I have a problem with all these kids and iPhones, for example,” he wrote on his blog.

“I see it first-hand: you go somewhere and a group of kids will hold up iPhones to take your picture.

“They’re looking at me, and I’m looking at about £3000 ($5300) worth of phones thinking: ‘Are these seriously your phones?’ Why do you need this stuff?’ ” ● Starting in this edition, we’ll be regularly featuring recipes from Jamie Oliver.

JAMIE OLIVER \ CHEF ST YLE

Bathed in Mediterranean sunshine

I

nspired by the ingredients that kept popping up in the Basilicatan region, I’ve come up with this beautiful salad recipe.

One of the links and foundations is the marinating of the oranges with chilli, which also results in the creation of an incredible dressing that’s both punchy and refreshing, like a ray of Italian sunshine. ●

Matera Salad Rocket, mint, apple, crunchy veg, orange & chilli dressing Serves 4-6 30 minutes 1 clove of garlic 3 oranges 1 teaspoon dried red chilli flakes Red wine vinegar Extra virgin olive oil 100g red cabbage ½ a cucumber 6 small mixed-colour heritage carrots 4 sprigs of fresh mint 1 eating apple 50g wild rocket 200g ball of burrata

■

■

Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited

Method ■ Halve the garlic clove and rub the cut sides all over a large serving platter. Top and tail the oranges, trim away the peel, cut into rounds and

arrange on the platter. In a pestle and mortar, bash the chilli flakes with 1 teaspoon of sea salt until fine, then scatter most of it over the orange slices. Drizzle with 3 tablespoons each of red wine vinegar and oil and leave to marinate.

Meanwhile, very finely shred the cabbage. Peel the cucumber and halve lengthways, removing the seedy core, then chop into small chunks. Wash the carrots and finely slice lengthways. Pick the mint leaves, slicing or tearing the larger ones. Core the apple and slice into thin wedges, then place it all on the platter with the rocket. Season with salt and black pepper, then gently toss together with your fingertips to dress.

Tear open the soft, oozy burrata, place proudly on top of the salad, drizzle with a little more oil, sprinkle over the remaining chilli dust from a height, and serve. Great with a stack of hot toast on the side. ●

(2018 Jamie Cooks Italy), photography

by David Loftus.

CALORIES 343kcal FAT 22.4g SAT FAT 8.6g PROTEIN 11.3g CARBS 25.9g SUGAR 23.4g SALT 2.3g FIBRE 8.7g

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CHEERS

Finding the Middle ground

MAKE TIME FOR MEZZE

JOSH ROBENSTONE

A

rak is a clear, colourless, anise-flavoured spirit with a similar flavour profile to ouzo, pastis, sambucca and raki. It’s found in many Middle Eastern countries but is most commonly associated with the Levant, an area now home to Lebanon, Israel, Palestine, Syria and Jordan.

You can also find arak at Bar Saracen, a selfdescribed “bar/restaurant of Middle Eastern appearance” in the city’s Punch Lane.

Ari Vlassopoulos, co-owner of Bar Saracen with chef Joseph Abboud (Rumi, Moor’s Head), is mostly relaxed when it comes to serving drinks.

The bar’s humorously annotated cocktail list includes the Sheik Zahid, a delicious, punchy take on a classic Toronto, mixing bourbon, Cynar, bitters and lemon zest over ice, and Fatima’s Tears, which blends vodka, gin, lime, mint and Strega.

They’re simply garnished drinks, designed to be made and served quickly.

“Our thing has always been to get people a drink straight away,” Vlassopoulos says. “Nothing overcomplicated, just good flavours, big ice, a nice glass. We like to keep it simple. Sometimes we’ll even smile when we serve it.”

When it comes to arak, however, there are rules.

“No one does shots of arak,” he says.

The correct (and best) way of drinking arak is the traditional way.

The spirit is first diluted with water – around one-third arak to two-thirds water – and then poured over ice. This mixing of spirit and water turns the arak a milky white colour, sometimes called “the milk of lions” in the Levant and also known as the “louche effect”.

● Bar Saracen ● Ground floor, 22 Punch Lane, Melbourne ● barsaracen.com.au

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The Australian Superfood Co Native Australian

Chateau Kefraya arak comes from the West Bekaa Valley

Extracts, RRP 50ml $20

in Lebanon. The Bustros family of vignerons makes it in the traditional way, with grape spirit distilled four times in a copper

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MICHAEL HARDEN

honey and a teaspoon of lemon myrtle extract or add

This diluted form of arak is – surprisingly for those suspicious of anise-flavoured drinks – excellent with food.

At Saracen you can team it with excellent green olives stuffed with labne, crunchy torshi pickles, okra crisp-fried and served with lemon and cumin, house-made hummus topped with prawns and octopus served with pickled green peppers. The soft, milky texture of the arak goes particularly well with

the acidic pickle flavours and crunchy textures on Bar Saracen’s menu.

There are usually four different types of arak on Bar Saracen’s menu, some from Lebanon, others from Jordan. They’re different strengths in terms of alcohol, which might require different levels of dilution, but customising your preferred level of arak dilution is part of the fun.

Just remember: no shots. ●

a citric charge to a gin and cranberry juice with the finger lime extract. They’re also good for health conscious teetotallers, adding another layer of flavour to smoothies or mineral water. ●

● austsuperfoods.com.au

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FEATURE HOUSE

DOWNLOAD THE DOMAIN APP SEE MORE IMAGES, FLOOR PLANS & PROPERTY DETAILS

FITZROY \ 8/165 ROSE STREET 2

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Part of the historical MacRobertson’s factory complex, No. 165 is one of several Fitzroy buildings that produced more than 700 varieties of confectionery for export and the local market. The business began with Sir Macpherson Robertson making chocolates in the bathroom of his mother’s house in Fitzroy and became the largest confectioner in the southern hemisphere. Along the way, the creator of Freddo Frog became one of Melbourne’s most generous philanthropists and innovative entrepreneurs.

Most of the factories and warehouses have since been converted to apartments that are characterised by soaring ceilings and voluminous space.

This highly detailed apartment holds its industrial roots close, as seen in the raftered ceiling with heavy beams, the brickwork of the era and the steel-framed glazing.

On the main level, a bedroom and bathroom with laundry occupy a third of the space and the rest is the living and dining area, kitchen and a balcony with a stone bench.

This area is light and bright with windows and glazed doors wrapping around the balcony and in the living area. The floor is dark hardwood and the white kitchen has stainless steel Smeg appliances, marble benchtops, shaker-style cabinetry and subway tiles. The sleek white bathroom is equally contemporary in design and has an oversized shower, white tiles and black fittings.

A black spiral staircase leads to the loft bedroom (with built-in wardrobe), partially open to the living room below.

The apartment has lift access, reverse-cycle heating and cooling, a car space and storage cage. Storage inside the

FINAL WORD

apartment has been maximised with cupboards in the living area and the main bedroom.

“THIS WAREHOUSE CONVERSION TICKS ALL THE BOXES FOR A STYLISH, URBAN

Rose Street is premium Fitzroy territory. Running between Smith and Brunswick streets, it takes advantage of all that

LIFESTYLE IN ONE OF MELBOURNE’S MOST DYNAMIC SUBURBS.” HAMISH ADAM - AGENT

is good about this popular suburb with bars, restaurants, cafes and shopping in all directions. The immediate neighbourhood is quiet and mellow, but having your own parking space is an enviable advantage.

Transport is close and the location is just minutes from the CBD and inner-city attractions. ● BEVERLEY JOHANSON property@domainreview.com.au Agent: Jellis Craig, Hamish Adam 0422 798 230 Price: $800,000-$850,000 Auction: 6pm, September 13

Scan the code with the Domain app to view listing

SHORTLIST YOUR FAVOURITE HOMES WITH THE DOMAIN APP 12

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FAIRFIELD \ 41 GORDON STREET 3

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This meticulously renovated Victorian is everything you would want a single-fronted cottage to be. The classic layout has three bedrooms with built-in wardrobes off the hallway followed by the bathroom and laundry. The sunny kitchen and living area at the rear is delightful with stacker doors opening to a stylish paved courtyard. The contemporary kitchen has stainless steel appliances, stone benchtops and ample storage. Original features enhance the home, while polished boards are laid in the living areas and carpets in the bedrooms. The property is close to Fairfield station, schools and parks, and to shopping in both Fairfield and Northcote. â—? BEVERLEY JOHANSON Agent: Love & Co, Bill Kyriakopoulos 0419 008 008 Price: $1.25 million-$1.35 million Auction: 1.30pm, September 15

Scan the code with the Domain app to view listing

Found a favourite?

Discover more.

See a property you like? View floor plans, beautiful images and learn about the location of a property by scanning the Domain app code.

Launch the Domain app and scan the code in the More menu.

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Th A is uc Sa tio tu n rd ay

NORTH CARLT L ON LT 857 RAT A HDOWNE STREET AT E ET EXECUTORS AUCTION Off f ering a rare elevated position in one of Melbourne’s most ff coveted streets, this dignified Edwardian has been carefully maintained by the same family for almost forty years. The home boasts period detail with a blue stone fence, double gabled roof, high pressed metal ceilings, ornate ceiling roses, antique light fittings, period lead lighting hardwood floor, r two open fire places and ducted heating. With 4BR, 2 r, bathrooms, large separate living and dining room with ROW access. Close to public transport, Princes Park, Rathdowne Village, Ly L gon St, Melbourne Uni and various schools.

4A 2B 1C Auction

Sat 15th September at 12 pm

Inspect

Wed 5:45 -6.15 pm Sat 11.30 am - 12 pm

Contact

Gabriel Mercuri 0411 701 133 Domenic Zanellini 0404 878 879

nicholsonre.com.au

FITZROY NORTH 4 LIVERPOOL STREET E ET INNER CITY T APPEAL TY A rare opportunity to invest in a slice of this tightly held precinct of inner city Melbourne, for sale for the first time in over 60 years. This fully refurbished double fronted period home is a fantastic blend of history and contemporary design. Featuring 3 generous sized bedrooms, separate lounge room, beautifully refurbished bathroom and kitchen, laneway access and amazing rear yard that off f ers plenty of ff potential to further extend and or enhance. Walking distance to cafes, restaurants and only a hop skip and a jump to the tram line into the city. This truly is the definition of location.

Brunswick 9387 0966

3A 1B 1C Auction

Sat 6th October at 12 pm

Inspect

Wed 5.30 - 6 pm Sat 11.30 am - 12 pm

Contact

Alex Djorgonoski 0411 701 122 Nick Djorgonoski 0411 604 622

Reservoir 9460 2541

Yep, even the marketing

We do everything you’d expect from a real estate agent, except the commission.

Eamon Chau is saving Inner City Melbourne from commisery Book a free appraisal at purplebricks.com.au or call 03 8594 3982

* Fixed fee applies. Savings based on a comparison with traditional agent fees including 2.2% (inc GST) commission.

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CLIFTON HILL 75 O’Grady Street Discover a stunning renovation comprising three large bedrooms [the main with ensuite and private balcony capturing tree top views to the north], gourmet kitchen with Miele appliances and white stone bench tops, and tranquil courtyard garden, and the bonus - a substantial rear double story garage/ studio. Features include warm polished spotted gum floors, hydronic heating, reverse cycle air conditioning, security system, Foxtel cabling and speaker system throughout.

Auction

Saturday 22nd September at 2.30pm

Inspect

Thursday 6-6.30pm Saturday 12.45-1.15pm

-----------------------------------------

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Contact

Peter Bennett 0419 502 466 Hamish Lindsay 0477 435 740

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Office

286 Queens Parade Fitzroy North 9488 0688

Web

www.75OGradyStreetCliftonHill.com

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Part of the Marshall White Group

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BRUNSWICK 10 Ivy Street Cul-de-sac convenience to Sydney Road, Jewel station, schools and Royal Park is made so much more enjoyable by the three large bedroom layout, high-quality features and sunny garden setting of this modern terrace-style residence.

Offers open-plan living and dining to covered entertainment terrace, outstanding Bosch stone kitchen, fabulous bathroom, powder room, polished concrete floors, ducted heating/cooling, NBN and solar hot-water.

Auction

Saturday 22nd September at 1.30pm

Inspect

Thursday 6-6.30pm Saturday 10-10.30am

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Contact

Antony Harbor 0406 585 435 Antony Woodley 0421 286 741

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Office

286 Queens Parade Fitzroy North 9488 0688

Web

www.10IvyStreetBrunswick.com

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Part of the Marshall White Group

FITZROY NORTH 216 McKean Street A double-fronted Victorian villa of heritage splendour and contemporary finesse, this architect-enhanced Hawthorn brick residence graces a prestigious position amidst McKean Street´s blue-ribbon domains. Perfectly poised for easy-care, single-level living on a 242 sqm allotment (approx.) with dual frontage access to Howe Street; magnificent period features and proportions introduce this marvellous home flowing from grand arched hallway and three bedroom spaces to stylish double-glazed rear living and dining zone adjoining private entertainers´ courtyard garden.

Private Sale

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Inspect

Saturday 1.15-1.45pm

Contact

Antony Woodley 0421 286 741 Antony Harbor 0406 585 435

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Price Guide $1,850,000 - $2,000,000

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Office

286 Queens Parade Fitzroy North 9488 0688

Web

www.216McKeanStreetFitzroyNorth.com

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Part of the Marshall White Group

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