Whisky Boy

You don’t need three guesses to work out what Whisky Boy does best. Yes, this relaxed bar and kitchen perched on the Noosa River specialises in the brown stuff, with more than 75 bottles on the go at any one time.

But that’s just one part of the equation. Co-owners Jimmy Talve and Geoffroy Marcq have fashioned a versatile spot that’s got you covered no matter what your poison is. There’s a 20-strong list of mainly Australian gins, alongside house cocktails including a barrel-aged Negroni. Plus, the usual suspects of craft beer, cider and wine to keep you cool on the alfresco terrace.

But whisky is the star of the show – best experienced on a tasting flight of three. Choose local, Japanese, 12-year-old Scotch, or a mystery selection that’ll keep you on your toes. Whisky Boy also deals in boilermakers (beer and whisky pairings) you won’t find easily in this part of the world.

Marcq leads the kitchen, and shares the region’s love of modern Australian cooking. Small plates include scallops baked in the half shell, and house-made chicken liver pate. But considering whisky and beef is one of life’s great pairings, you’ll find plenty of both here. The grill fires out a range of 60-day aged steaks, all served with twice-cooked chips, salad and a choice of classic sauces.