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
slipstream small

September 19th 2019
Slipstream Beer Dinner

Long overdue, but highly anticipated, Whisky Boy is delving back into the world of craft beer with one Brisbane’s finest breweries “Slipstream Brewing.” As usual we’ll have 5 drinks on offer (including a beer cocktail) and 4 courses courtesy of Whisky Boy owner/chef/kitchen powerhouse Geoffroy Marcq #JefTheChef.

This is sure to be an indulgent night so skip a few lunches in anticipation.

Bookings essential
$80 per person
0403 600 406 to reserve your spot

red wine

October 24th 2019
Red October II

You’ve asked for it, and we’re happy to oblige. Whisky Boy will be repeating it’s sold out event from 2018, “Red October.” For our wine drinking customers, this is the ultimate experience, in fixed course, multi wine dining.

On offer, as usual, 5 wines, and 4 new courses from Geoffroy Marcq, expertly paired to each dish.

Winemaker TBA

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.

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Contact

Open Monday & Tuesday from 4pm – 10pm
Wednesday to Sunday from 11:30am – 10pm
Drop by for a drink or bite to eat,
for larger groups call ahead to
make a reservation.

10/203 Gympie Terrace, Noosaville
QLD, 4566

Phone: 0403 600 406
contact@whiskyboy.com.au