The Shady Pig

A door in the wall, the beginning of a beautiful friendship, a place to meet, to discover, to let go.

The Shady Pig takes us back to the origins of the speakeasy bar. It’s hard to find but well worth the challenge. The magic that happens when you walk up the stairs has a lot to do with the adventurous nature of its founders.

Experimental cocktails go down a treat amongst the rough glamour of Birmingham in the 1920’s – think gangsters a-la-peaky Blinders, think bubbling distillations and barrel-aged bourbon.

The warmth of the bar is highlighted by shining wood, sparkling chandeliers, velvet chairs and soft conversation. A soothing jazz mix plays perfectly with the action behind the bar, which is where much of the magic happens.

I’m here to check out the bar menu which is a more recent addition and I soon discover, is filled with plates that mingle easily with a range of cocktails. From grazing plates of cheese and cold cuts to foie gras and a stunning wagyu sandwich to splurge-worthy caviar for those celebratory champagne nights.

Our host for the night is French-born flair bartender, Nicolas, a worthy ambassador for Edo and Ado, the creative minds behind this mind-blowing sipping experience. A former competition flair bartender (yes, Tom Cruise did come up!), he’s a born entertainer with a sharp knowledge of what goes with what.

Mention a flavour profile, a spirit you like, and off he goes. The difference between mixologists and flair bartenders he explains, is that one serves drinks, the other serves people. He’s a people pleaser for sure.

My tipple for the evening is whisky, and I love a good sour. A signature cocktail on the list is the nacho sour, spiked with pear. It’s a great cocktail and a stunner with my delicate, smoky foie gras. Before long I am feeling warm all over and loving this bar, a lot.

One naturally leads to another, so while my companion orders an intoxicating mix of greatest hits, I sip on one whisky cocktail after another. Each different, in perfect balance, with a good hit of Scotch whisky.

Working my way through the bar menu, which like everything about this bar is short, sharp and on point, I veer towards the wagyu sando, a perfectly tender steak stacked between toasted bread with a hint of mustard. It’s made for whisky and is in equal parts substantial and delicate.

The bar menu has been created by Executive Chef of Tavolo, Andrea Torelli. The group is busy expanding its family of Shady bars and conceptual restaurants across Bali. This menu is made for sharing, with a great selection of small plates.

There’s been a lot said about The Shady Pig and all of it is good. What I discovered on this visit is that it’s a truly great bar where you’d be happy to while away a few hours with a friend, or even visit solo. It’s unexpected in its elegance, and quality and creativity make for an intoxicating mix. It’s also an incredibly intimate space that wraps you up in hospitality and keeps you there.

I had no plans for a long evening and multiple cocktails, nor for the fabulousness of the food. In fact I had no idea that I would enjoy being in this space as much as I did. Crazy really, because if you learn one thing about The Shady Pig, it is to expect the unexpected. Anything can happen here, and often does.

Intrigued and quietly warmed by my evening at The Shady Pig, I made a pit stop on the way home at another Shady venue, The Shady Flamingo that is newly-opened – a thoroughly different experience, much like an ’80’s disco. More rowdy than the ‘Pig’, the defining feature was what happens between the guest and the bartender, so I dove into one more great whisky for the road.