A restaurant known for its large selection of whisky and chargrilled meats and seafood will close its doors after nearly a decade.
The vision of two of Noosa’s long-time hospitality professionals, it became a destination for locals and visitors to enjoy “a perfect harmony of bar and restaurant”.
Located across from the Noosa River, co-owners Jimmy Talve and Geoffroy Marcq opened Whisky Boy in 2015.
It became the only restaurant of its kind in the region, offering more than 75 types of whisky plus a selection of spirits, wines and beers, and food cooked over a volcanic chargrill.
Following a recent development approval for a complex at 203 Gympie Terrace, Noosaville, where Whisky Boy is located, the owners have decided to close the doors next month and not reopen elsewhere.
“We have chosen to close as the area is due to be redeveloped,” Mr Talve told Sunshine Coast News.
“We have looked at other sites but haven’t found any that suit for the moment.
“We have taken size of locations, rent amount and the actual location of the venue into consideration.
“Our last day of trading will be Saturday, May 17.
“We will be running a limited menu during the last week.”
Mr Talve said he was proud of what he and Mr Marcq had created over the years and how that translated to the many loyal and visiting customers.
“Having so many great return customers over the past nine years has been amazing – people celebrating different special occasions at the venue including birthdays and anniversaries,” he said.
“We are both very proud of building the restaurant from the ground up and to be trading for the past nine years.
“Extending the restaurant in 2019 was also a proud achievement.
“Also getting through the Covid time was a proud achievement for the both of us: we actually came out of that time very well and bounced back quite strongly.”
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A long-time local, Mr Talve has had a hospitality presence in some of Noosa’s most iconic restaurants.
As head chef at Whisky Boy, Mr Marcq is a fully-trained chef and pastry chef who came from France to be part of the Noosa foodscape and put his stamp on modern Australian cuisine.
He previously worked at Noosa’s well-known Berardo’s restaurant and became a familiar face at the former Noosa Food and Wine Festival.
