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.

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

March 19th, 2020
PINOT DUCK 3

DUCK DUCK DUCK! For the 3rd time in as many years, Whisky Boy is dabbling in duck, and wine (of course). Chef/Owner Geoffroy Marcq is braising, basting, and barbecuing these lucky ducks into culinary creations to please all palates.

As always, on offer we have 4 courses, and 5 wines, all in the “Pinot” variety. (ex. Pinto Blanc, Pinot Gris, Pinot Meunier, Pinot Noir etc).

We’re long overdue for a proper wine dinner, and this will not be one to miss, as we’re sourcing some of the finest juice we can get our hands on.

Bookings essential
$90 per person
0403 600 406 to reserve your spot

ACOUSTIC

2nd and 4th Saturday of every month
Acoustic Saturday Sessions

To match the picturesque surroundings of the Noosa River, Whisky Boy is proud to bring you local acoustic artists every 2nd and 4th Saturday of each month. Artists will rotate so plenty of reason to stop by each Saturday.

Artist goes on at 2pm, and will play for approximately 2-3hours.
Show up early to make sure you can get a good seat.

ben

May 15th, 2020
“The Boilermaker” featuring Heads of Noosa

Whisky Boy is joining forces with Heads of Noosa Brewing Co for The Boilermaker!

Co-hosted with Brown Foreman, producer and marketer of some of the most well-known wine and spirit brands in the world, the evening will include a lively beer cocktail on arrival, followed by a 4-course dinner matched with 4 different lagers and 4 different whiskies.

Bringing together two of our favourite beverages, this is not a night to be missed!

Ticket Price: $110 + $11 GST
Total: $121 + booking fee

southtrade

May 17th, 2020
Spirits Masterclass
ft Gee David, and Wade Scougal (Southtrade International)

Southtrade Spirits, who represent the world’s most exciting and cutting-edge spirit brands comes together with Whisky Boy Noosa to host an Australian craft spirits masterclass.

The afternoon will include a cocktail on arrival, followed by a 4-course lunch paired with Australian made gin, vodka or whisky, expertly matched by Whisky Boy Noosa Head Chef Geoffroy Marcq.

Ticket Price: $95 + $9.50 GST
Total: $104.50 + Booking feeTicket Price: $110 + $11 GST

Total: $121 + booking fee

macallan

May 16th, 2020
Whisky Masterclass
ft. Mark Hickey

Perennial favourite Mark Hickey (Spirits Platform, National Brand Ambassador Program Manager) will be joining us at Whisky Boy once again, for what will for sure be an informative, inebriated, and enthralling good time. Bringing the best that the Spirits Platform has to offer, you can be sure that Mark will have some rare Macallan, Highland Park, or Bruichladdich bottles with him, as well as infinite knowledge about the production, climate, process, and tasting notes. It really doesn’t matter if you know everything about whisky, or nothing at all, this afternoon is for you.

5 whiskies, 4 courses.
Ticket Price: $95 + $9.50 GST
Total: $104.50 + Booking fee

Book now through, https://www.noosaeatdrink.com.au/schedule/whisky-masterclass

gallery
Contact

Open Monday & Tuesday from 3:30 – Late
Wednesday to Sunday from 11:30am – Late
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
whiskyboy203@outlook.com