Young Chef of the Year Viveik Vinoharan Opens His First Restaurant

Rising culinary star Viveik Vinoharan is stepping into his most exciting chapter yet, taking the helm of a brand-new restaurant at Dutch Rules Distilling. Recently named Young Chef of the Year by The Age Good Food Guide, Vinoharan is now set to showcase his bold, “Lankan-leaning” culinary identity in Melbourne’s east.

Located inside a gin distillery founded by Danny Perera, the venue blends Sri Lankan heritage with modern Australian dining. While the distillery has already built a reputation for its spiced gins inspired by Perera’s roots, the addition of a full-scale restaurant was always part of the vision—one that needed a chef capable of matching flavour with creativity.

Vinoharan proved to be the perfect fit.

Having first impressed while working at Lilac Wine, the young chef has since honed his style through a series of acclaimed pop-ups across Melbourne. His food philosophy is rooted in bold spices, high-quality local produce, and a deep connection to his Sri Lankan heritage.

“I’ve really developed my food identity in the past year,” he says. “It’s what I like to call ‘Lankan-leaning’, with tonnes of spice, using really good Australian produce.”

At Dutch Rules, that identity comes to life in inventive and unexpected ways. Traditional Sri Lankan dishes are reimagined with global influences drawn from Vinoharan’s culinary journey, including time spent cooking Italian and French cuisine in Sydney and two years in Japan.

A standout example is his take on the classic Sri Lankan black pork curry—transformed into a rich, smoky lamb belly dish, slow-cooked, pressed onto skewers, and flame-finished to order. Another highlight pushes boundaries even further: a biryani-inspired lamb sausage, smoked over cherry wood and packed with Flinders Island lamb, preserved lemon, fermented chilli, sultanas, and rice. It’s served alongside a refreshing cucumber salad and creamy yoghurt from Dreaming Goat Dairy.

Vinoharan’s creativity also extends to sustainability, making use of lesser-known cuts and by-products. One such dish features minced wallaby and pig skin in a rich, lemongrass-forward curry, paired with house-made rigatoni and finished with grana padano—bridging Sri Lankan flavours with Italian technique.

Pasta, in fact, plays a key role on the menu, thanks to an in-house extruder, while the bar complements the food with a curated cocktail list. Expect everything from classic gin and tonics to inventive martinis in flavours like plum, mandarin, and even Ferrero Rocher.

Despite the high-concept menu, accessibility remains central to the restaurant’s philosophy. With all dishes priced under $34, Perera aims to create a space that welcomes everyone—from casual diners to serious food lovers. Regular pasta and steak nights are also planned to broaden its appeal.

The venue itself has undergone a major transformation. The industrial warehouse now features an open kitchen, expanded dining areas, and a mezzanine level ideal for events. At its heart remains the distillery’s copper still, now complemented by shelves of house-made ferments and pickles—reflecting the kitchen’s commitment to flavour and craft.

With this new venture, Viveik Vinoharan is not just opening a restaurant—he is redefining how Sri Lankan cuisine is experienced in Australia, blending tradition, innovation, and identity into every dish.

Source: https://www.theage.com.au/goodfood