Shake Shack lands in Australia plus five local stalls to try at the Australian Open
The US burger chain is finally hitting the road for a pop-up at the Australian Open. We asked the team what was on the menu. Plus five local benches where you can immediately go to tennis.
Australia’s obsession with America’s burger chains is undeniable. In-N-Out’s local pop-ups have proven extremely popular, resulting in hours-long lines. Five Guys’ first Australian outlet has been eagerly awaited. And Wendy’s has landed in Queensland and plans to open 200 restaurants across the country. But one thread was particularly missing from the Down Under conversation. So far.
Shake Shack, which will make its Australian debut next week at the 2026 Australian Open, is best known for its 100 percent Angus beef burgers, frozen custard milkshakes and crinkle fries.
“Australians have been asking for Shake Shack for years and it’s something we’ve always wanted to see happen,” says Shake Shack CEO Rob Lynch.
“For us, it was never about moving quickly. It was about finding the right moment to introduce Shake Shack in a way that was worthy of the excitement out there.”
What started as a hot dog cart in New York City’s Madison Square Park in 2001 has quickly grown into a household name, with more than 400 locations across the U.S. and more than 200 worldwide.
Better late than never, Lynch says Australia’s first bite of the burger will be big.
“The Australian Open is much more than two weeks of tennis, it is a cultural moment that has become a real meeting place. [for] people, not just Australians [from] all over the world.”
Tennis Australia’s head of product development and innovation, Fern Barrett, agrees: “Shake Shack’s arrival at the AO shows how much this event has grown beyond the court [into] “A festival of food, sports and culture,” he says.
Many of Shake Shack’s most iconic items will be available at the tournament’s pop-up in the Topcourt area and the express outlet at John Cain Arena.
This includes the signature Shack Burger, made with Australian-sourced Angus beef and the brand’s famous Shack Sauce; vegetarian ‘Shroom Burger’ with deep-fried portobello mushrooms; and the Shake Stack, a mash-up of the aforementioned burgers.
Lynch, whose culinary and operations teams work with local partners, says consistency is key “to ensure that the Shack Burger you get at the Australian Open feels as delicious and satisfying as it does in New York or anywhere else in the world.”
To drink there will be Shake Shack classics, including homemade lemonade and “hand-crafted” vanilla shakes, as well as two Australian Open-exclusive milkshakes. Blue Slam is a blend of vanilla frozen custard, coconut cream, spirulina powder, and macadamias, and is drizzled with crushed macadamias and manuka honey. The cookies and cream mix adds fudge icing and chocolate chip cookies to a vanilla base.
When asked about the possibility of Shake Shack establishing 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 account for the future.”
Five local food vendors to visit at the Australian Open – and what to order
Ho Jiak, Grand Slam Oval
Sydney’s trailblazing chef Junda Khoo brings the best of tennis to the Melbourne mega venue, featuring Malaysians Ho Jiak, Ho Liao and Da Bao. Find a summery take on Thailand’s signature laksa bomb dumplings, added to tom yum soup; king prawn toast with melted salted duck egg; satay chicken; and more.
Season, Grand Slam Oval
Season, Brunswick’s charcoal-fried chicken joint, is from the same team as nearby Vietnamese eatery Good Days, which popped up on AO last year. The season’s stall is all about Vietnamese fried chicken, from crispy chicken (original or spicy) to a chicken sandwich with daikon pickle and kimchi mayonnaise.
Vic’s Meat, Garden Square
Tennis is first served by delicatessen Vic’s Meats, an offshoot of Chadstone’s fancy butcher and owner Anthony Puharich’s. Even more curious is Victor Churchill. Butcher Banga, steamed soup with bread, is a beef sausage in a long white roll with onion, mustard and tomato sauce. Don’t miss the cheeseburger patty.
Suupaa, Western Courts
Translating Japan’s convenience store culture into a Melbourne context has earned Suupaa a fan base in Cremorne and beyond. Now AO is affiliated with a menu set that includes all kinds of stuffed rice balls, onigiri, and fried chicken from Japan.
Wild Pie, Village
Superstar chef and sustainability champion Jo Barrett (ex-Little Picket, Oakridge) brings her delicious red wine and venison pies to a new, shady location between the John Cain and Kia arenas. Wild Pie pies have a broader impact beyond their culinary benefits: Barrett uses wild-harvested venison to solve the problem of invasive species.
The Australian Open 2026 will be held at Melbourne Park from January 12 to February 1. Tickets go on sale at ausopen.com
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