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 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

melbourne cup

Tuesday 6th November
Melbourne Cup

Whisky Boy Noosa hosts it’s 2nd annual Melbourne Cup celebration! Join us for the “Race that stops the Nation.”
Free flow bubbles, or corona, or soft drink, plus 3 course menu, courtesy of executive chef/co-owner Geoffroy Marcq. $5/10 sweeps also happening on the day!

12:00pm till 3:00pm
3 course / unlimited drinks
$110
 per person

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Thursday 22nd November
KONA Beer Dinner

Whisky Boy Noosa, welcomes Hawaii natvies, Kona Brewing for the 3rd time in 3 years. Bringing with them an arsenal of incredible beers, aloha spirit, and island “good times”, we are excited to pour some of the finest beers available in the Hawaiian Islands for our beloved Noosa locals.

5 beers on offer
4 courses expertly prepared by head chef/co-owner Geoffroy Marcq

6pm
5 beers, 4 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