Since The Age Good Food Guide’s 2026Young Chef of the Year Viveik Vinoharanstarted cooking here in April locals have been piling in for oysters and skewers, sausages and Swiss rolls, all of it executed with a Sri Lankan sensibility.
The space is more dining hall than restaurant. There’s sport on screens and vinyl on turntables and, unusually, a gin distillery at the rear. Vinoharan’s food ties itself to the gin with direct flavours and the joy of leaning into the Sri Lankan food he grew up with.
Gorgeous crudites come with whipped lentil curry that presents like hummus. Lamb belly is marinated in a peppery mix of spices, while lime-infused cabbage is charred and served over Jerusalem artichoke curry. Locals are loving Dutch Rules, but why leave it to them? The venue is a quick stroll from Mitcham Station, a compelling option for anyone interested in food infused with energy, narrative and creativity.
Good to know: Flavourful house gin is available in cocktails or tasting flights ($40)
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