A working gin distillery tucked into suburban Mitcham is drawing food lovers well beyond the local postcode, thanks to a kitchen now helmed by one of Australia's most talked-about young chefs. Dutch Rules Distilling Co has earned a 14 out of 20 Critics' Pick rating, with the combination of a neighbourhood bar atmosphere, house-distilled spirits and Sri Lankan-inflected cooking making it one of the more compelling discoveries in Melbourne's dining scene.

A Distillery Bar With a Serious Kitchen

The venue sits an easy walk from Mitcham Station, making it accessible for those willing to venture into Melbourne's eastern suburbs. Inside, the feel is more communal dining hall than formal restaurant — sport plays on screens, vinyl spins on turntables, and at the rear, the gin stills are very much part of the furniture. It is an unpretentious, energetic space that somehow pulls together several things that don't obviously belong under one roof, and makes them feel entirely natural.

The house gin is central to the experience, available in cocktails or as a tasting flight priced at $40. Signature drinks include a Thai Welcome to Mitcham cocktail and a Thai Ceylon mandarin martini, with gin granita also making an appearance on the dessert menu — a neat trick that ties the drinks program directly to what's happening in the kitchen.

Viveik Vinoharan Brings Sri Lankan Sensibility to the Menu

Since joining Dutch Rules in April, chef Viveik Vinoharan — formerly of Lilac Wine and named Young Chef of the Year in the 2026 Good Food Guide — has been the driving creative force behind a menu that reflects his Sri Lankan heritage with confidence and invention. Locals have responded enthusiastically, piling in for a menu of oysters, skewers, sausages and Swiss rolls, all filtered through that distinctive Sri Lankan lens.

Standout dishes include a lamb biryani sausage made from Flinders Island lamb shoulder, brought together with preserved lemon, fermented chilli, sultanas and rice. Lamb belly is marinated in a peppery spice blend, slow-cooked, pressed into a skewer and then flame-licked to order. A charred lime-infused cabbage dish arrives over Jerusalem artichoke curry, while gorgeous crudités are served with a whipped lentil curry that presents with the texture and appearance of hummus.

For something more substantial, in-house rigatoni — made using an extruder machine — is served with a minced wallaby and pig skin curry, finished with grana padano. It is the kind of dish that demonstrates Vinoharan's willingness to push familiar formats into genuinely new territory.

Bar Snacks and a Neighbourhood Spirit

The menu isn't limited to main plates. Charcuterie features among the bar snacks, reinforcing the sense that Dutch Rules is designed as much for grazing over drinks as for a structured dinner. The gin cocktail program remains the anchor of the drinks list, and the pairing of direct, bold flavours from the kitchen with the botanical character of the house spirit feels deliberate rather than accidental.

Dutch Rules founder Danny Perera and Vinoharan together appear to have found a formula that works precisely because it refuses easy categorisation — it is a distillery, a bar, a dining room and a platform for a chef cooking food that is personal and energetic in equal measure.

Worth the Trip Beyond the Neighbourhood

While Mitcham locals have understandably claimed Dutch Rules as their own, the venue's accessibility from the train network and the quality of what Vinoharan is producing make a compelling case for the broader Melbourne dining public to make the journey. Few venues at this price point offer the same combination of genuine craft — in both glass and plate — with the warmth of a neighbourhood local.

Dutch Rules Distilling Co is open for dine-in, with the tasting flight offering a structured way to explore the house gin alongside the full food menu.