It was a thrill to Joined the Dutch Rules team at a media and friends night for a night of conviviality as we celebrated the opening of the new kitchen at the Dutch Rules Distillery. New Head Chef, and the Good Food Guide's Young Chef of the Year, Viveik Vinoharan served a curated selection from our new menu, paired with specialty cocktails. We enjoyed incredible snacks and I can’t wait to try the new menu - including the Rigatoni with pork curry. The night featured a selection of canapés designed as a prelude to the opening menu and it did not disappoint.
What was already a respected player in Melbourne’s ever-evolving cocktail culture has stepped confidently into something far more ambitious: a full-scale food destination with serious culinary intent. A new kitchen. A new chef. A new upstairs function space. And, most importantly, a new era.
I had the chance to experience this transformation firsthand at a recent media and friends preview — hosted by Sai Merchant alongside owner Danny Perera - and it’s clear that Dutch Rules isn’t just levelling up. It’s repositioning itself entirely.
A Distillery Finds Its Culinary Voice
Dutch Rules has always been about craftsmanship - their spirits, particularly their gin range, have built a loyal following among Melbourne drinkers who appreciate nuance and balance. But until now, food has played a supporting role. To see it all come together was a thrill for this local - we've simply never seen anything like this in Mitcham.
The space feels sharper, more intentional. Upstairs, the newly unveiled function area adds versatility and scale, opening the door for private events, curated dining experiences and a broader audience.
Enter Chef Viveik Vinoharan
The appointment of Viveik Vinoharan as Head Chef is a statement. Recognised as the Good Food Guide’s Young Chef of the Year, Viveik brings both credibility and a clear culinary identity. His approach is Modern Australian at its core, but layered with Sri Lankan nuance - a combination that feels both deeply personal and highly relevant to Melbourne’s current dining landscape. It's interesting they didn't go purely with a Sri Lankn theme, rather something I believe is unique on the Melbourne culinary scene.
This isn’t fusion for the sake of it. It’s thoughtful, grounded cooking that draws on heritage without being constrained by it.
As mentioned, what we experienced was technically a “snack menu” — a prelude to the full restaurant launch. But even in this format, the intent was unmistakable.
First Impressions: Snacks That Signal Serious Intent
The evening began with oysters - Gazander oysters, to be precise - served with a mignonette that had been subtly elevated with Dutch Rules Ceylon Gin. I love the interplay between the food and their award winning gin.
It’s a small detail, but an important one. The integration of the distillery’s own spirits into the food isn’t heavy-handed; it’s precise, considered. The gin didn’t dominate - it lifted.
Alongside this came red rice focaccia with hot jaggery. The focaccia had depth and texture, while the jaggery brought a caramelised sweetness that felt both comforting and unexpected. Comfort food central.
The Nodgee trout ceviche, paired with pomelo and vadai, delivered brightness and crunch in equal measure. It was clean, vibrant, and refreshingly restrained. I couldn't get enough of this canape - perfectly balanced with a flavour hit.
The pork and wallaby pan roll, however, was something else entirely. Rich, deeply savoury, with a hit of heat from the accompanying sauce - it felt like a dish rooted in tradition but sharpened through a modern lens. This was the highlight for me - and I'm hearing that sauce inside the roll is featured in one of the dishes on the main menu. Several of us made an immediate comment on tasting this pan roll that it was rustic and bold flavour perfection. Pork and wallaby are such a brilliant and clever combo.
And then there was the lamb biryani sausage roll. Yes, a sausage roll. But not as you know it. As a sausage roll lover I gave this the "thumbs up" on texture and taste.
This was one of the standout bites of the night - spiced lamb encased in crisp pastry, with the unmistakable aromatic profile of biryani. Paired with Dreaming Goat yoghurt, it struck that perfect balance between indulgence and precision.
There was also a Dutch Rules x BTSG pastrami dish with curds and idli - a clever, textural interplay that reinforced just how comfortable this kitchen is in moving between influences.
A Glimpse of What’s to Come
If the snacks were a preview, the upcoming menu promises to go much deeper.
Two dishes in particular have already caught my attention: rigatoni with pork curry, and a lamb shoulder biryani sausage. These are not safe plays. They’re bold, flavour-forward ideas that suggest a kitchen willing to take risks - and, importantly, one that has the technical ability to execute them.
There’s also talk of spicy lamb belly skewers - the kind of dish that could easily become a signature if done right.
Based on what we tasted, there’s every reason to believe it will be.
Cocktails That Still Lead the Way
While the food is stepping into the spotlight, it’s worth remembering that Dutch Rules built its reputation on drinks - and that hasn’t changed. If anything, the cocktail program feels even more cohesive now, working in tandem with the food rather than sitting alongside it.
The standout of the night for me was the Ceylon Bee.
Built around Dutch Rules Ceylon Gin, it incorporates kithul treacle, curry leaf, cinnamon, fresh lime and coconut oil. On paper, it reads complex. In the glass, it’s beautifully balanced - aromatic, slightly sweet, with a savoury edge that keeps you coming back.
It’s the kind of cocktail that demands attention but doesn’t overwhelm - a rare balance.
Other highlights included the New World Martini, with its umami-driven profile, and the clarified Thai Colada - a technically impressive drink that delivered all the expected tropical notes with a clean, refined finish.
Even the Strawberry Matcha Gimlet managed to walk the line between playful and precise, while the Coffee Date cocktail leaned into indulgence without tipping into excess.
In short, the bar is still operating at a very high level - and now it has a kitchen to match.
The Experience: Hospitality That Feels Personal
What stood out just as much as the food and drink was the hospitality. Sai Merchant and Danny Perera were present throughout the evening - not in a performative way, but in a genuinely engaged, welcoming manner. There’s a sense that this project matters deeply to them, and that energy filters through the entire team.
It’s early days, but the foundations are strong: a clear vision, a talented chef, a cohesive drinks program, and a team that understands how to host. We are excited by the recent additions.
A Space Designed for What’s Next
The addition of the upstairs function space shouldn’t be overlooked. Mitcham is crying out for function spaces.
In a city like Melbourne, where private dining and curated experiences are increasingly in demand, this gives Dutch Rules a significant advantage. Whether it’s brand activations, celebrations, or bespoke dining events, the venue now has the infrastructure to deliver at scale without losing its identity.
It also reinforces the sense that this isn’t just a bar with good food - it’s a destination.
Why This Matters in Melbourne Right Now
Melbourne’s dining scene is no stranger to reinvention. But what makes this shift at Dutch Rules particularly compelling is its timing.
There’s a growing appetite for food that reflects layered cultural identities - not in a tokenistic way, but in a way that feels authentic and considered. Chef Viveik’s Modern Australian approach, infused with Sri Lankan influence, sits squarely in that space.
It’s not about chasing trends. It’s about telling a story through food - one that resonates with the city we live in.
Final Thoughts: Get in Early
Preview nights can sometimes overpromise. This wasn’t one of them.
What we experienced at Dutch Rules felt like the beginning of something genuinely exciting - not just a new menu, but a new chapter.
There’s still more to come as the full restaurant offering rolls out, but based on this first look, the trajectory is clear.
If you’re the kind of diner who likes to discover places before they hit peak hype, this is your moment.
Because once word gets out - and it will - getting a table might not be quite so easy.
Follow the journey: @dutchrulesdistillingco
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