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

Noosa Food and Wine Dinner
May 16th 2019

Whisky Boy presents 4 new dishes, expertly paired with 5 new wines, for the most discerning of palates, for Noosa Food and Wine week.

This year we have teamed up with Rob Dolan wines, to present the very best Noosa, and Australia has to offer in the culinary world. Wine ambassador will be on site, to answer all questions of “terre noire” and pour generously.

Owner/Head Chef Geoffroy Marcq has been working for months with handpicked suppliers to pull off 4 never before seen dishes worthy of our Food and Wine diners.

Bookings essential
6:00pm arrival
6:30pm sit down
$90pp

Brookies/Husk Dinner
June 20th 2019

We are pleased to be welcoming back for the 2nd time, Brookies/Husk Distillers. Known for their iconic “Ink Gin” and “Husk Spiced Rum”, these distillers have truly taken Australia by storm this year.

As usual, on offer will be 5 cocktails, and 4 all new dishes, from Chef/Owner Geoffroy Marcq. If you’re into your Australian spirits, or looking to delve deeper into these brands, book now.

6:00pm arrival
6:00pm sit down
$90pp

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Contact

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
whiskyboy203@outlook.com