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
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Thursday 23th August
Rum and Gin Dinner

Husk Distillers, and Cape Byron Distillers,
including Ink Gin, Brookies Gin, Bam Bam Spiced Rum, and the elegant and exclusive, 1886 Tumbulgum Rum

 

6pm
5 beverages, 4 courses
$85
per person

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Thursday 20th September
Beer dinner

Newstead Brewing, born in 2013 in Brisbane, these lads have been cranking out fantastic beers, and its time we all have a taste. As always, Geoffroy Marcq will be hard at work in the kitchen bringing you culinary creations to match with each course.

 

6pm
5 beverages, 4 courses
$85
 per person

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Thursday 18th October
Red October

Whisky Boy Noosa, welcomes sommelier James Alcock (Vinum Wines), and Ralph Duckworth (A La Carte Meats) for a co-hosted “Red October” Dinner.

 

6pm
5 wines, 4 carnivorous courses
$85
 per person

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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