The US burger chain is finally headed our way for a pop-up at the Australian Open. We asked the team what’s on the menu. Plus five local stalls to make a beeline for at the tennis.
Australia’s infatuation with America’s burger chains is indisputable. In-N-Out’s local pop-ups have proved wildly popular, drawing hour-long queues. Five Guys’ first Aussie outlets were hotly anticipated. And Wendy’s has landed in Queensland, with plans for 200 eateries across the country. But one chain has been notably absent from the conversation Down Under. Until now.
Making its Australian debut next week at the 2026 Australian Open is Shake Shack, best known for its 100 per cent Angus beef burgers, frozen custard milkshakes and crinkle-cut fries.
“Australians have been asking for Shake Shack for years, and it’s something we’ve always wanted to make happen,” says Shake Shack chief executive Rob Lynch.
“For us, it was never about moving fast. It was about finding the right moment to introduce Shake Shack in a way that feels worthy of the excitement here.”
What started in 2001 as a hot dog cart in New York City’s Madison Square Park has skyrocketed into a household name with more than 400 locations across the US, and more than 200 around the world.
Better late than never, Australia’s first bite of the burger will be a big one, Lynch says.
“The Australian Open is much more than two weeks of tennis. It’s a cultural moment that’s become a real gathering place [for] not only Australians, but people [from] all over the world.”
Fern Barrett, Tennis Australia’s head of product growth and innovation, agrees: “Shake Shack’s arrival at the AO underlines how much this event has grown beyond the court [into] a festival of food, sport and culture,” she says.
At the pop-up in the tournament’s Topcourt precinct – and an express outlet within John Cain Arena – many of Shake Shack’s most iconic items will be available.
That includes the signature Shack Burger, made with Australian-sourced Angus beef and the brand’s famous Shack Sauce; the vegetarian ’Shroom Burger, with a deep-fried portobello mushroom; and the Shake Stack, a mash-up of the aforementioned burgers.
Consistency is key, says Lynch, whose culinary and operations teams are working with local partners “to ensure that the Shack Burger you get at the Australian Open tastes and feels just as satisfying as one in New York or anywhere else in the world”.
To drink, there’ll be Shake Shack classics including the house-made lemonade and “hand-spun” vanilla shakes, as well as two milkshakes exclusive to the Australian Open. The Blue Slam is a blend of vanilla frozen custard, coconut cream, spirulina powder and macadamia, topped with crushed macadamias and a manuka honey drizzle. A cookies and cream shake adds fudge sauce and chocolate cookies to the vanilla base.
When asked about the possibility of Shake Shack putting down roots in Australia, Lynch says: “Right now, we’re relentlessly focused on delivering an incredible experience at the Australian Open. From there, we’ll listen, learn and take those insights into consideration for the future.”
Five local food vendors to visit at the Australian Open – and what to order
Ho Jiak, Grand Slam Oval
Trailblazing Sydney chef Junda Khoo is bringing the best of his Melbourne mega-venue – which incorporates the Malaysian Ho Jiak, Ho Liao and Da Bao – to the tennis. Find a summery take on his signature laksa-bomb dumplings that subs in Thailand’s tom yum soup; king prawn toast with molten salted duck egg; satay chicken; and more.
Season, Grand Slam Oval
Brunswick’s chargrilled-chicken joint Season is from the same team as nearby Vietnamese diner Good Days, which popped up at the AO last year. Season’s stall is all about Vietnamese-style fried chicken, from crispy tenders (original or spicy) to a chook sandwich with pickled daikon and kimchi mayo.
Vic’s Meat, Garden Square
Serving at the tennis for the very first time is Chadstone’s fancy butcher and deli Vic’s Meats, an offshoot of owner Anthony Puharich’s even-fancier Victor Churchill. Its souped-up snag in bread, the Butcher’s Banga, is a beef sausage in a long white roll with onion, mustard and tomato sauce. Don’t miss the cheeseburger spring rolls.
Suupaa, Western Courts
Translating Japan’s convenience-store culture into a Melbourne context has earned Suupaa a legion of fans in Cremorne – and beyond. Now it’s AO bound with a menu set to include all sorts of Japan’s filled rice balls, onigiri, and fried chicken.
Wild Pie, The Village
Superstar chef and sustainability champion Jo Barrett (ex-Little Picket, Oakridge) is bringing her delicious red wine and venison pies to a new, shaded precinct between John Cain and Kia arenas. Beyond their culinary merit, Wild Pie pies have a wider impact: Barrett uses wild-harvested venison to address the problem of invasive species.
The Australian Open 2026 runs from January 12 to February 1 at Melbourne Park. Tickets on sale at ausopen.com
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