About Us

Whisky Boy is the brainchild of two of Noosa’s longest and most beloved hospitality professionals. Leading the kitchen team is head chef and co-owner Geoffroy Marcq, who cut his teeth for 8 years at Berardo’s, and is a familiar face at Noosa Food and Wine Festivals. Equally adept at both savoury and sweet, Geoffroy is a fully trained chef, as well as a pastry chef. A true citizen of the world, Geoffroy has travelled from France to be part of the Noosa foodscape, and put his stamp on modern Australian cuisine.

Jimmy Talve, a Noosa local of 16 years, and hospitality presence in some of Noosa’s most iconic restaurants, brings his own spin to your dining experience. Jimmy brings a plethora of experience, atmosphere, spirits and wine knowledge, and sophisticated banter.

The Whisky Boy environment is meant to be inclusive of all walks of life, regardless of your knowledge of whisky. We employee a staff that is happy to assist you pick a whisky, if it’s your first whisky ever, or just your first whisky with us, including whisky flights, and boilermakers. The bar also offers 20+ gins, and a full complement of other wines and alcohols to perfectly suit your evening.

Nestled serenely on the shore of the Noosa river, Whisky Boy seeks to be an oasis in an ideal part of Noosaville, catering to both locals, and visitors from out of town. With a perfect harmony of bar and restaurant, we’re confident that you’ll be enjoying original flavours, and whisky that Noosa has long been searching for. Our menu proudly features the finest Australian beef available, aged 60 days, and seared on our volcanic char grill, or choose from daily fresh seafood options, and rotating local catch. When dining with friends, feel free to order our Churrasco platter, featuring char grilled pork belly, chicken wings, cured meats, and dips, sure to offer enough variety for all.

With 75+ whisky on offer at any given time, and bottles being added often, Whisky Boy is able to offer something from each corner of the globe, and for all price points.

  • Grill
  • All-day
  • Lunch extras
  • Lunch special
  • Bar menu (11:30-5)
What’s on

Pinot Duck Dinner “Part Deux”
March 21st 2019

Based on the success of last years Pinot Duck dinner, Whisky Boy proudly offers up 4 exquisite duck dishes, expertly paired with bold, and interesting Pinot’s from around the globe.
Executive chef/owner Geoffroy Marcq brings his expertise in duck cookery, and will be presenting 4 never before seen dishes to tantalise tasters.

This event was sold out last year, bookings absolutely essential to confirm your spot.

March 21st 2019
6:00pm arrival with welcome drink
6:30pm sit down


Noosa Food and Wine Whisky Masterclass
May 18th 2019

International Whisky Ambassador Mark Hickey comes together with Whiskyboy Noosa to host a Whisky Masterclass – on World Whisky Day!

The afternoon will include a Whisky Cocktail on arrival, followed by a 4-course lunch paired with four different single malts, expertly matched by Whiskyboy Noosa Head Chef Geoffroy Marcq.



Open Monday & Tuesday from 3pm – 10pm
Wednesday to Sunday from 11:30am – 10pm

Drop by for a drink or bite to eat
Bookings essential to avoid disappointment

10/203 Gympie Terrace, Noosaville
QLD, 4566

Phone: 0403 600 406