Belgrave’s own Killik Handcrafted Rum has just landed a spot on OpenTable’s Top 50 Restaurants for Brunch and Lunch in Australia for 2025 – and for the tight-knit team behind this much-loved local hangout, it’s a moment worth savouring.
The list, released in the lead-up to Mother’s Day, is based on more than 180,000 verified diner reviews and booking data.
Killik is one of only 18 Victorian venues to make the national cut – a proud achievement for a venue that’s never tried to be anything other than local, warm, and a little bit different.
Co-owner and venue manager Andy Jamieson said the announcement was a particularly special moment for the restaurant.
“We first thought it was a local mention, then realised it was the national list so that was a nice surprise. For a small place like ours, it’s reassuring to know people outside our neighbourhood notice what we’re doing,” Mr Jamieson said.
Set just off Belgrave’s main strip, Killik is equal parts small-batch distillery, cocktail bar, and weekend brunch spot. Its Sunday brunch offering has quietly built a loyal following – not just for the food and cocktails, but for the experience itself.
“We like brunch ourselves and kept spotting small things we’d tweak,” Mr Jamieson said.
“Because we already make our own spirits and the kitchen team was cooking food we loved, it felt natural to put it all together. We just tried to create the kind of relaxed weekend meal we’d enjoy with friends.”
Killik’s brunch runs as a two-hour sitting, kicking off with four seasonal cocktails using house-made spirits, followed by a three-course meal – a shared starter, a rotating main, and dessert. It’s all done with a laid-back vibe and a little extra mountain charm.
“It’s structured enough to feel looked after, but casual enough that you can just settle in and enjoy the view,” Mr Jamieson said.
As Mother’s Day fast approaches – the biggest dining day of the year, according to OpenTable, the team at Killik is already deep in prep mode, making sure the day feels just that little bit more special.
“We plan the day in detail so families can just turn up,” Mr Jamieson said.
“The menu is finalised a few weeks out, the timing is tight, and we add a couple of small touches – think welcome drinks or flowers on the tables – so it feels a bit more thoughtful than a regular Sunday.”
It’s that care and consistency that keeps people coming back.
“We keep things straightforward: good flavours, friendly service, no fuss,” he said.
“People seem to pick up on the fact that the team enjoys being here, and that makes the room feel comfortable. On a day like Mother’s Day, when everyone’s hoping for a smooth lunch, that calm energy helps.”
The OpenTable recognition is a welcome moment of validation for the whole crew – but at its heart, Killik is still all about great food, great drinks, and creating a space people want to return to.
“It’s a nice nod that we’re headed in the right direction,” Mr Jamieson said.
“We’ll keep refining what we do – new spirit releases, seasonal menus, maybe a few small events. But the goal stays the same: make sure people leave feeling they’ve had a relaxed, worthwhile time.”
