Join us for a special Valentine's Day dinner

Your tastebuds will fall in love with this menu created by Chef Rafael D'Alcazar. Music by singer-songwriter Travis Matthews. Tickets are $65 per person at Eventbrite.


Caribbean Seafood Stew: Two large shrimp to share in a coconut shell filled with cubes of halibut, mussels, cherry tomatoes, sweet plantain and Caribbean flavours in a yellow Aji Amarillo broth.


Cupid's Delight: Arugula dressed with pomegranate, poppy seed and Sherry vinaigrette, avocado, cucumber, goat cheese and roasted and salted pistachios.

Grilled Caesar Salad: Crispy romaine lettuce grilled and drizzled with our house-made Caesar dressing, anchovies, grilled Meyer lemon, roasted pine nuts and bacon crumbs. (Add a skewer of shrimp or lamb for $4.)


Spanish Surf and Turf: 8 oz. Angus beef Sirloin grilled to perfection with a bone marrow butter. Served with an oven-roasted chimichurri lobster tail, chorizo and saffron paella rice and grilled vegetables.

Mojo-Style Cuban Pork Belly: Citrus, garlic and spices dress this slow-cooked pork belly to perfection. Served with casserole white rice and Cuban black beans, collard greens and plantains for the perfect texture and flavour.


Paradise Cake: Coconut lime cake with rum infused caramel and pineapple sorbet.

Ice Cream and Chocolate: Mint ice cream, Tempranillo sorbet and Madagascar vanilla gelato between two thin layers of gluten-free chocolate cake, dipped in dark chocolate.

Includes tax and gratuity.

Cocktail or wine pairings with each course available for an additional $20/person.

Vegetarian options available.

Sandra Sperounes
Our holiday hours

Dec. 24: Closed.

Dec. 25: Closed. 

Dec. 26: Closed. 

Jan. 1: Closed. 

We'll be open regular hours from Dec. 27 to Dec. 31.

Happy holidays and Merry Christmas! 

P.S. If you're looking for last-minute gift ideas, pick up a box of Chef Rafael D'Alcazar's chocolate truffles in our cafe. $18 for 10. 

Sandra Sperounes
Join us for New Year's Eve
HR_NYE_FB_final_web (1).jpg

Let's ring in 2018 #togetHeRyeg! Celebrate New Year's Eve with a three-course dinner by Chef Rafael D'Alcazar and Taittinger champagne. Two seatings: 5 p.m. and 7 p.m. For our third seating, at 10 p.m., revelers will enjoy appetizers (unlimited) and Taittinger champagne to ring in the new year. With live entertainment. Dress code in effect.

Tickets are $95 (including tax and gratuity). For menu details and tickets, visit Eventbrite.

Sandra Sperounes
It's time to Krock 'n' roll!

Meet Chris Krock, our general manager. He's the genius behind our unforgettable cocktails and wine list. 

Which Holy Roller menu item best describes you? All of the wine! I may have an obsession for wine!

What's your favourite piece of decor in Holy Roller? The Secret Cafe Bathroom.

Pizza or chocolate? Chocolate. (Only dark.)

Rollerskating or bowling? Rollerskating.

Favourite Beatles song? Fool on the Hill.

Favourite Simpsons character? Moe, solely due to the fact of the Flaming Moe.

First restaurant/bar job: Dishwasher at Smitty’s.

Who are some of your role models in the industry? Marian Beke from Nightjar in London.

Favourite restaurants/bars to visit on your day(s) off: Bündok, Wishbone, The Local Omnivore.

What do you like to do in your free time? Golf, hike, travel.

If you had a superpower what would it be? Money? Is Batman or Ironman really a superhero without money?

Ideal set of wheels: Jeep Wrangler.

Words to live by: You miss 100% of the shots you don’t take – Wayne Gretzky.

Sandra Sperounes
Meet the chef behind our menu
 Photo by: Morgan Gold. 

Photo by: Morgan Gold. 

Rafael D'Alcazar is our amazing executive chef and renaissance man.

His menu features a range of international delights — including Detroit-style pizza, pintxos (shareable Basque-inspired snacks), succulent salads, ribs, seafood, wraps, sandwiches and chocolate. 

“The menu tries to encapsulate sharing and good times with friends in an upscale vibe,” says D’Alcazar, who hails from Mexico City. 

He’s as eclectic as his menu — a pilot, a DJ, a visual artist, and a former industrial design student who fell in love with the culinary arts while living in Milwaukee, Wisconsin. His fabulous sous chef, Ariadna Uribe, is also his fiancé.

Which Holy Roller menu item best describes you? The Mexican truffle😜

What's your favourite piece of decor in Holy Roller? The peacock in taxidermy. 

Pizza or chocolate? Chocolate pizza, that way nobody loses.

Rollerskating or bowling? Rollerskating.

Favourite Simpsons character? Bart. 

Who are some of your role models in the industry? Rick Bayles, Ferran Adria, Massimo Botura, Alex Átala.

Favourite restaurants/bars to visit on your day(s) off: Zinc, Solstice, Tiramisu on 124th. 

What else do you like to do in your free time? Painting, sculpture, DIY crafts, music production, photography.

If you had a superpower what would it be? Flying. 

Words to live by: Respect is earned, not demanded. Something like that in Spanish :)

Sandra Sperounes