A wild & whimsical gastropub & patio.

Our Story

British cooking meets Canadian hospitality

A staple in Toronto’s Financial District, The Rabbit Hole invites you to hop on over for elevated pub fare, exceptional cocktails, and great conversation—whether outside on our lush three-level patio or inside our whimsically designed dining room.

Rooted in bold British flavours and locally sourced ingredients, our menu blends classic comfort dishes with cheeky, modern twists. From timeless favourites like our perfectly executed Scotch Egg and Fish & Chips, to show-stopping highlights such as Steak & Ale Pie, Beef Wellington, and Crispy Rabbit Crumpet, there’s something to delight every palate. At lunch time, our seasonal salads and fresh, flavour-forward plates are perfect for a quick-paced midday meal—or a leisurely afternoon pause.

No proper British pub would be complete without a proper drink menu. Alongside a robust selection of craft beers, ciders, refreshers, and wines by the glass, we’re rather proud of our hand-crafted cocktails. With over 40 concoctions ranging from fresh and fruity to zippy and zesty, these tipples are perfect for patio sipping from afternoon into night.

At TRH, we encourage you to settle in, relax, and lose track of time. After all, isn’t that what falling down a rabbit hole is all about?

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District Executive Chef Ryan Lister

Born and raised in the small seaside town of Weymouth, Dorset, in England, Ryan Lister grew up a proud Southerner who nourished himself with proper home-cooked food. Between his grandma’s stew and dumplings, his nan’s Sunday roast, and his mum’s rice pudding, he could never get enough of the convivial family huddles around a table of delicious, love-laden food. The joy and warmth that envelop him through those memories, together with the unrelenting support of his family, drive his passion today as he leads the kitchen brigades at The Dorset, The Rabbit Hole, The Joneses, Luma and Canteen.

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Chef de Cuisine Andrew Nowry

A classically trained musician, Chef Andrew’s earliest food memories revolve around lending a hand whenever recipes were involved. Finding his calling in the kitchen, his undeniable talent quickly propelled his culinary career, opening the door to opportunities across Toronto. After spending time at Liberty Commons at Big Rock Brewery, he joined the opening team at Maison Selby, where he helped launch the bistro to great acclaim. Now at The Rabbit Hole, Chef Andrew’s fierce passion and fresh perspective translates to an innovative take on classic British fare.

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