The best places to get a tipple in london
Sincura Arts, as part of The Sincura Group is a niche operator in the curation, management, sale and exhibition of rare and exclusive artwork.
In addition to our core service offering we also provide advice, authentication, valuation and consultancy to key industry figures on landmark pieces across the world. Here we display some of the works that we have acquired and managed on behalf of a number of private collectors globally. All of these works are authentic pieces by the elusive street artist, Banksy.
Boy With Heart
Location: Clerkenwell, London
Painted: 2006, Salvaged: 2009
Bansky’s Boy with Heart was painted in the early half of 2006 during a night time session with Brooklyn’s FAILE collective. It is one of several versions of the Boy, the most well known being the What? Boy originally on Tottenham Ct Rd. However this is the only Boy with Heart. Situated at 312 Goswell Road, the building was due to be taken down for redevelopment. Working closely with the building owner, the Boy with Heart was professionally removed from its original location in early 2009. It has been featured in several local news publications as well as the “Banksy – Locations and Tours” book. In 2009 it was featured at the “Please Love Me” Banksy retrospective at The Flower Cellars in London’s Covent Garden. The piece, which has full providence, measures approximately 300 x 1060 x 2200mm, plus lifting rings and weighs 1.8 tons.
Painted: 1998, Salvaged: 2013
One of his earliest pieces, Silent Majority, was painted onto the outside of an ‘Overlander’ semi- trailer. A friend of the owners, Banksy asked for permission on at least four occasions to use the vehicle as a canvas. Painted at Glastonbury festival in 1998 and the first use of this medium, this work took three days to complete and measures 2.4 metres by 9.95 metres. Quite different from his urban works which are often created at night, this piece was created very much in the midst of a festival and can be viewed as an example of performance art by the artist. The piece is painted on to plywood which forms an insulated wall with a similar sheet of ply. This early example of work by Banksy is a unique study from his remarkable career and will not often come to auction. In contrast to other street art, the piece has been authenticated by Pest Control.
Location: Clerkenwell, London
Painted: 2006, Salvaged: 2008.
OldSkool had become something of a landmark piece since it appeared on an east London garage wall in 2006. Featuring four pensioners dressed in hoodies and baseball caps it disappeared in 2008 and was replaced by a black dotted line marking where its edges had been and the word “collected” painted inside. Various conspiracy theories circulating on the world; that the mural had been stolen, removed by Banksy himself as a publicity stunt, or accidentally painted over by council workers. None of the above was true as the piece was “peeled” from the wall of Clerkenwell Motorcycles on Clerkenwell Road, restored, and subsequently hidden in a private collection for 5 years.
84 Rue de Varenne, 75007, Paris, France
+33 1 47 05 09 06
Chief reason to visit: Arpège earned three Michelin stars in 1996 and has maintained all three ever since. Chef-owner Alain Passard still cooks at his restaurant almost every day and, despite his success, has not been tempted to open an offshoot.
About the chef: Passard purchased the restaurant L’Archestrate from his mentor, Alain Senderens, in 1986 and renamed it Arpège, a nod to his deep love for music. Over the years, his restaurant has groomed a cadre of prolific French chefs including Pascal Barbot, David Toutain and Bertrand Grébaut.
Fresh approach: In 2001, Passard removed red meat from his menu; the following year, he bought a plot of biodynamic farm in Sarthe and since then has acquired two more plots in Eure and Manche. Produce from one of Passard’s three gardens is delivered to Arpège on a daily basis, arriving just in time for lunch service. These vegetables are famously known to “never see the inside of a refrigerator”.
Signature dish: While his veg-centric courses are transcendental, Passard’s most well-known dishes also include “hot-cold egg” of warm poached yolk with sherry vinegar-infused whipped cream, chives and Canadian maple syrup.
Bonus point: Chef Passard, whose restaurant celebrates its 30th anniversary this year, is extremely fond of parachuting; he has done more than 1,000 solo jumps.
7/F The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road, Central, Hong Kong
+852 2132 0066
What to expect at Amber: In the storied world of fine dining, Amber stands out not just for its floor-to-ceiling fleet glass window proffering a panorama of the city. Executive chef Richard Ekkebus is a Dutchman who honed his craft with French culinary legends including Alain Passard and Pierre Gagnaire. At Amber he has developed a contemporary cooking style that puts the spotlight on pristine seasonal produce.
More about the chef: Ekkebus looks after the entire front and back of the house at the Landmark Mandarin Oriental, including the bar, banquet and in-room dining. He is also responsible for the culinary direction of Fifty 8 Degrees Grill at Mandarin Oriental Pudong in Shanghai.
Iconic dishes: Ekkebus made the bold move of removing his eight-year-old icon of Hokkaido sea urchin with cauliflower panna cotta, lobster jelly and caviar from the menu recently. This Amber signature is currently featured on the menu of Restaurant Situ by Corey Lee at the San Francisco Museum of Modern Art.
The wine list: Hong Kong is by some measures now the wine-trading centre of the world, and Amber is well-placed to make the most of it. John Chan, one of the most respected sommeliers in Asia, oversees a list of 1,100 labels.
Av Alcalde Elósegui, 273, 20015 San Donostia-San Sebastián, Guipúzcoa
+34 943 278 465
What makes it special: The restaurant situated at the top of a hill in San Sebastian has been in the Arzak family for generations, but it was charismatic chef Juan Mari who revived the menu to make it what it is today. Now 74 years old, Juan Mari still oversees the kitchen while his talented daughter Elena runs daily operations.
Restaurant interior: The restaurant has several different dining rooms, including a light-filled downstairs room which is formal yet relaxed. New diners and returning regulars receive the warmest welcome as Juan Mari roams the room to socialise with all his guests.
The food: Arzak’s extensive offering includes multiple tasting menus and an à la carte, with specialties such as the Red Space Egg with a skin of red peppers, pig trotters and mushrooms, and seabass served on top of a tablet computer with moving images of the sea. A special feature of many of the dishes is the crunchy element – dishes such as Big Chocolate Truffle with candyfloss, carob, cacao and chocolate have a range of textures, including the signature crunch.
To drink: Arzak boasts an enormous wine cellar with over 100,000 bottles.