British cooking meets Canadian hospitality
A new addition to Toronto’s Financial District, The Rabbit Hole invites you to hop on over for elevated pub food, exceptional cocktails, and great conversation. Although we’re open for patio dining only, we’ve been busy working away on beautifying our indoor dining room and cannot wait to unveil it to you in the coming weeks.
Rooted in bold British flavours and locally sourced ingredients, our menu consists of familiar comfort classics and cheeky twists on old-fashioned pub food. Here, we’re all about time-honoured bar snacks like Scotch eggs, rarebit toast, and sausage rolls; as well as gastro-standouts such as ale-battered halibut and chips, steak and mushroom pie, a double decker chuck burger, and, quite fittingly, rabbit tagliatelle.
We wouldn’t be a proper British pub without a proper drink menu. In addition to a robust selection of craft beers, ciders, refreshers, and wines by the glass, we’re rather proud of our hand-crafted cocktail menu. Featuring 40-some-odd concoctions ranging from fresh and fruity to zippy and zesty, these tipples make for perfect patio sippers from afternoon to night.
At TRH, we strongly 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?
Chef Laura Petracca
Laura is excited to be taking the lead as Chef de Cuisine at The Rabbit Hole, where traditional British cooking is given a distinctly whimsical treatment. Here, Chef Laura plans to pay homage to classic British cuisine, without being afraid to add a few twists and turns.Learn More
District Executive Chef John Horne
Chef John Horne was appointed District Executive Chef of Oliver & Bonacini Restaurants in 2015. In this role, he oversees the culinary direction at Canoe, Auberge du Pommier, Jump, Biff’s Bistro, Liberty Commons at Big Rock Brewery, Maison Selby and most recently, The Rabbit Hole.Learn More