By Hollie Harris
It’s been three years since Whisky Boy opened its doors, and they are ready to celebrate this weekend! They have planned an all day shindig with Queensland favourites “Beauty and the Beard BBQ and Events” taking over the parking lot with their smoker/BBQ trailer, so if you love your meat, this is the party for you. There will be melt-in-your-mouth beef brisket and pork belly slow cooked and charred to perfection, cold beers, live music and $12 cocktails happening from 11.30am until late!
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 inclusive of all walks of life, regardless of your knowledge of whisky. They employ staff who love to assist you with your whisky selection, if it’s your first whisky ever, or just your first whisky with them. The bar also offers 20+ gins, and a full complement of other wines and alcohols to perfectly suit your evening.
No tickets needed for the big party, first in, best dressed for the prime cuts of BBQ. This unmissable night out will go from 11:30am until late, this Sunday, November 18.