Tucked into the trees along Monbulk Road in Belgrave, Killik Handcrafted Rum is more than just a place to drink; it’s a destination where small-batch spirits, ambitious food, and a warm, intimate atmosphere come together. When we visited, we were seated in a gorgeous private room with a crackling log burner and views out to the forest, and enjoyed a generous, flavour-packed feast that perfectly matched Killik’s handcrafted rum and cocktails. At the heart of the kitchen is head chef Kevin Peiris, who joined six months ago and has already reshaped the menu with his distinctive style. Originally from coastal Sri Lanka, Kevin brings bold, aromatic flavours: coconut, curry leaves, pandan, and spice, thoughtfully adapted for a local palate. With over twelve years’ experience across leading Mornington Peninsula venues, he blends his heritage with Western techniques, creating dishes that are both creative and approachable, all while leading his team with a calm, disciplined focus on learning and making people happy through food.
Conversation with a chef: Hi Kevin. It’s so nice to be here. tell me about Killik Distillery.
Kevin Peiris: I came here about six months ago. Killik is a local business and they have their own distillery and factory and then here they make their own cocktails, with their own recipes and everything. Now we’re trying to pair the food and drinks and really take the product to the next level, rather than cooking certain cultural food.
The wait staff were saying that since you arrived, there are a lot more Sri Lankan flavours on the menu. When you arrived, did you have full freedom to create the menu, or were there guidelines?
They gave me full freedom. What we do is develop two or three dishes at a time, work on them for two or three weeks, and then put them on the menu and see how they go.
It’s a big menu. We had an absolute feast! Everything was fantastic. The beef cheek was so tender and falling apart, and the chicken…what was the sauce on that?
That’s inspired by Sri Lankan “devilled chicken,” but I modernised it for a Western Australian style. It is a combination of Middle Eastern cuisine with the couscous and then the chicken sauce.
It was delicious. And the barramundi, where do you source it, it was so fresh.
We get it from Ocean Made Seafood. We serve it with a Sri Lankan kiri hodi; that’s a coconut-based curry sauce from Sri Lanka with spices like cinnamon.
Had you worked much with rum before?
No, not really. I mostly worked in wineries before this, so this is my first time working with rum, but I really enjoy it.
What do you think about when pairing food with rum or using rum?
We do things like Sunday brunch with cocktails, and desserts using rum. It’s great because rum has lots of flavour variations: vanilla, spiced notes, something with coconut, so you have options to work with.
It’s such a beautiful venue. Was it originally a house?
I think so. I know they renovated it to make it into a restaurant.
It’s cosy, with the different rooms and fireplaces. And looking out at the forest, it’s incredible.
It is especially nice in winter. On Wednesdays we are doing a $49 chef’s menu with four courses.
It looks as thought it would be pretty nice here in Summer too with that big verandah. How was summer here?
I started at the end of January and it was busy.
And you were on the Mornington Peninsula before this?
Yes, I worked under Chef Gayan at Polperro, he was my executive chef. He really guided me and helped me figure out what I wanted to do. he is the one who gave me a tap on my shoulder and said, you are free now. That’s where I woke up as a chef and knew it was what I wanted to do. I had always worked in small restaurants before and then when I worked there, I knew it was what I wanted. When I left there he told me I could become a sous chef because I had been a chef de partie with him. Then I went to Jackalope as a sous chef, I was only there a short time and then Levantine Hill, and then with Adam Beckett, he used to be one of the famous chefs in Mornington. He’s from Lindenderry. I worked very closely with him. It was just me and him running a small restaurant. I learned a lot about Western cuisine working with him.
I love feeding people and making them happy. I want to see that they are enjoying their meal, whether it’s a wedding or a date night, I want people to enjoy the experience and be happy.
Kevin Peiris, Killik Handcrafted Rum
How long have you been a chef?
About 12 years. I took my steps very slowly.
You mentioned Gayan giving you that pat on the shoulder. Were you waiting or someone to tell you you were ready?
No. It wasn’t like that. I wanted to work for chef Gayan because I saw what he was doing, the tap on my shoulder allowed me to see what I wanted to do. Hospitality in Melbourne has different types: pub, fine dining, casual fine dining. With him, it was the flavours I wanted to follow, I wanted to know more about Western flavours.
Did you always know you wanted to be a chef?
Not really. I came to Australia as a student planning to be an accountant. I started working as a kitchenhand and I started making pastries and so on with my chef, and my chef told me, “You shouldn’t be an accountant; you should be a chef.” That’s when I realised I really enjoyed it. I have a hospitality background. We used to have a seafood restaurant in Sri Lanka. But I never wanted to be a chef then. When I was young, I wanted to work in an office, but when I grew up, I realised it was in me and it was my passion.
What do you love about it?
I love feeding people and making them happy. I want to see that they are enjoying their meal, whether it’s a wedding or a date night, I want people to enjoy the experience and be happy.
What flavours from your upbringing influence your cooking?
I’m from coastal Sri Lanka, so I grew up with seafood and flavours like coconut, pandan, curry leaves, and cinnamon; lots of spices and herbs.
You mentioned adapting flavours for a Western palate; what does that mean?
Over 12 years, there can be ego where you think you are right and the flavours are correct. I realised that is not the right thing. Over time, I’ve learned that balance is important. Working in Mornington, I realised that diners like a nice, clean palate, bold flavours. Around here they are looking for more flavourful food that they haven’t had before. I don’t think they will find a devilled chicken sauce around here. So, I adjust while still keeping my identity.
Do you get a lot of locals here?
Yes we do. Especially on Thursdays for pasta night.
Your pasta was really good. Do you make your own pasta?
Yes. Everything is made in house.
How did you perfect our pasta? Did you have an Italian chef you worked with?
When I came, they had pasta on the menu already. So I just did some of my own adjustments. In the past I did work with Italian chefs and I learned from them.
What do your parents think about your change of career path?
They like it, but my mum never thought I would become a chef because that’s not what I wanted to do when I was young.
Do you cook for them?
Not really. When I go back, I am on holiday and my mother cooks for me.
There are no shortcuts. There is no cutting corners. If you want to be on the pass, that is the first thing you need to know. You need to be organised in your section, you need to follow the recipe. You need discipline, organisation, and passion. Being a chef isn’t just plating food, garnishing it and sending it out, that’s not what it is. You have to be passionate about it to become a good chef. There are no shortcuts. You can’t be a great chef in four years. It’s not enough experience. Even after twelve years, I’m still learning. There are still many things to learn.
Kevin Peiris, Killik Handcrafted Rum
What’s important to you as a head chef?
We have a lot of junior staff: 15 -16 year olds, so I try to teach discipline and organisation. If there’s a mistake, I focus on fixing it and learning why it happened. I try and be a model for them. I think it is good for my junior staff and their lifestyle. They are growing up as an adult and I try to give them an understanding of how to do the right thing.
Did that come naturally to you, that leadership style?
I would say, yes. In the kitchen I am a very calm person. If something goes wrong, I try to work out why it has happened, rather than who did it. I think it is better to be a leader like that rather than giving orders.
You’re right, a calm approach is always the best. Chefs are great problem solvers. It’s good if you can remain calm if it is a busy service and work your way through things.
Yes, I think that’s the way you build a strong team, rather than put pressure on the team.
How often do you change the menu?
Our plan is to change the menu every six months, as the produce comes in, but we constantly adjust based on feedback to keep improving dishes. I want to make things perfect and for people to enjoy them.
What are you looking forward to over the next six months?
I’m focusing on heading into summer after winter and thinking about more seafood, lighter pastas, and fresh flavours. It gets busy here in summer, and regular customers like to see new things.
What advice would you give a young person starting out as a chef?
There are no shortcuts. There is no cutting corners. If you want to be on the pass, that is the first thing you need to know. You need to be organised in your section, you need to follow the recipe. You need discipline, organisation, and passion. Being a chef isn’t just plating food, garnishing it and sending it out, that’s not what it is. You have to be passionate about it to become a good chef. There are no shortcuts. You can’t be a great chef in four years. It’s not enough experience. Even after twelve years, I’m still learning. There are still many things to learn.
How do you keep learning?
I read books sometimes, but I also listen to podcasts and stay curious; there’s always more to learn.
Killik Handcrafted Rum, 64-68 Monbulk Road, Belgrave