Boomtown cellar bar in Castlemaine combines a warm bistro with an adjacent working winery, turning what was once a shed into a welcoming dining destination within The Mill.
The restaurant’s concise, one-page menu changes regularly. Its cooking draws on northern Italian and southern French influences, with dishes ranging from focaccia, house-made pickles and pasta to croquettes filled with cauliflower cheese.
Other plates include charred Brussels sprouts served with whipped labne and stewed apples paired with shortcrust pastry in a traditional-style pie. Long Paddock Cheese, another venue at The Mill, also occasionally features on the menu.
Service at Boomtown is described as efficient and composed, whether the table is a large group or a couple dining together. The overall approach is cheerful and generous, with the food and setting emphasising the human side of the operation despite its industrial surroundings.
The venue offers two house wine labels. Boomtown is intended for easy drinking, while Minim is suited to slower drinking or laying down.
The restaurant was last visited in 2024. Reviews are conducted anonymously and paid for independently, with restaurants unable to pay for a review or inclusion in the Good Food Guide.
