New Year’s Eve
New Year’s Eve Dinner
Hop into 2025 with a celebratory prix fixe, drink specials, and more!
Hoppy New Year!
Before 2024 officially comes to a close, there’s one last thing left to do: indulge in a special New Year’s Eve feast! Whether you’re dressing up for a night on the town or headed home to get cozy post-dinner, The Rabbit Hole is the place to be.
Looking for a celebratory lunch? Join us on Tuesday, December 31 at 1pm to watch the Leafs play at home! And if you’re craving a New Year’s Eve dinner, join us from 4:30pm onward for our $90 four-course prix fixe. Every diner who joins us from 4:30‒6:30pm will receive a free glass of bubbles or cocktail, which pairs perfectly with our mouthwatering appetizers, mains, and desserts! All items from our prix fixe will also be available à la carte.
To keep the celebratory spirit going all night long, we’ll also be offering half-price bottles all day and night plus two celebratory cocktails! In the mood for some late night libations? Our Happy Hour will be running from 9:30pm until close, featuring wallet-friendly deals on wine, beer, and cocktails.
Dress in your NYE best and get ready to celebrate with us! We’ll be decking out the restaurant with decorations to really get in the spirit. View the full menu below and book your table today! Our dinner reservations are available until 10:45pm.
Please note, our prix fixe is the only menu being offered on Dec 31.
New Year’s Eve
December 31
four courses • 90. per person
First Course
East Coast Oysters
three oysters, apple, cider sauce, buttermilk
make it ½ dozen +13.
make it one dozen +38.
or
Crispy Pork Shoulder Croquettes
two pieces, rhubarb ketchup, green sauce, pickled mustard
or
Grilled Mushroom Skewers
three pieces, water chestnut, baby leek, treacle glaze
Second Course
Bluefin Tuna Tartare
cucumber, lotus root, sesame tonnato, lemongrass ponzu
or
Salt-baked Celeriac
fresh cheese, aged rutabaga, smoked egg yolk, hazelnuts, whey sauce
or
Pork Terrine
mushroom brioche, celeriac remoulade, ramp vinegar gel
or
Scallop Ceviche +10.
aguachile, blood orange, radish, nori
Third Course
Braised Beef Short Rib
tongue pastrami, girolles, spinach, pomme purée, guinness gravy
or
Roast Duck Breast
leg confit meatball, beetroot, shallot, sour cherry jus
or
Roasted Sea Bass
scallop mousse, cauliflower rice, kohlrabi, champagne cream sauce
or
Farro Risotto
roasted heirloom squash, chestnut, kale, caramelised shallot
or
Lamb Sirloin
braised neck & wild rice cabbage roll, celeriac fondant, roasted cauliflower purée, juniper jus
or
Beef Wellington +20.
pomme purée, brussels sprouts, roasted parsnip, red wine jus
Fourth Course
Sticky Toffee Pudding
vanilla ice cream, hobnob biscuit crumble
or
Orange Passion Fruit Tart
torched citrus meringue
or
Chocolate Profiteroles
three pieces, white chocolate ganache, dark chocolate sauce, candied hazelnuts
Please make us aware of any food allergies, as there may be ingredients that are not listed.
