Bali’s iconic speakeasy reimagines the dining experience—where cocktails lead, and the kitchen follows.
Tucked away in the heart of Bali’s underground scene, The Shady Pig has long been more than just a cocktail bar. It’s a mood, a story, a little rebellion dressed in vintage charm. Now, this speakeasy is evolving once again—by flipping the script on traditional dining.
Their latest à la carte experience begins where most meals end: with a cocktail.
Yes, at The Shady Pig, cocktails take centre stage. Each drink becomes the starting point of a culinary journey, where the dish is designed as a thoughtful response to the beverage. Chef Lius and Head of Beverage Jonathan lead this bold approach, fusing flavours, textures, and narratives into a seamless dialogue between kitchen and bar.
Flavour-First, From Bar to Table
Rather than matching drinks to food, the team begins with the cocktail and builds the dish around it. Some pairings draw from shared ingredients, others play on contrasting textures or culturally connected flavours. The result? A sensory experience that surprises, delights, and lingers long after the final bite.
The menu draws inspiration from European staples—think Italy and France—but always with a “Shady” twist. Expect shareable, easy-to-enjoy dishes like gourmet pinchos, elevated sandwiches, and curated small plates. Designed for conversation and movement, the format is casual yet considered—delicious whether you’re seated or mingling by the bar.
Signature Pairings That Tell a Story
Among the standout pairings:
- Bloody Pristine with Wagyu Beef Tartare – An elegant harmony built from shared ingredients, offering balance and depth.
- Cap Town Bees Knees with Fish Crudo and Andaliman Pepper – A bold fusion that honours Batak culinary tradition with a Southeast Asian zing.
Each duo is crafted with a flavour-first philosophy—focused not just on compatibility, but on connection and creativity.
