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Shake Shack’s first pop-up is coming to Melbourne this summer

Taylah DarnellBy Taylah Darnell
Big names are coming to the Australian Open this year – and not just on the court.

The Australian Open has always been a summer highlight for Aussies, but next year the excitement extends beyond the arena. One of the world’s biggest burger chains has just joined the foodie line-up, rounding out a mouthwatering mix that’ll have you dashing from your seat between every set.

The headliner we didn’t see coming

Shake Shack X Australian Open in Melbourne, Victoria
The Australian Open is set to host Shake Shack’s first-ever Aussie pop-up. (Image: Visit Victoria)

It may still be a couple of months away, but the Australian Open buzz is already building, with some of the biggest names in tennis set to hit the court come 2026. But the unveiling of its food and beverage program has dialled up the hype tenfold, confirming a courtside Shake Shack pop-up exclusive to TOPCOURT and John Cain Arena.

“We’re committed to making the AO not just the best Grand Slam on court, but also the best off-court, and food and drink are central to that experience," says Tennis Australia’s Head of Product Growth and Innovation, Fern Barrett.

Originally launched in 2001 as a hot dog stand in New York City’s Madison Square Park, the brand has since gone global thanks to its elevated take on fast food classics. Now there are over 500 locations worldwide, unfortunately, none of which are in Australia – until now. But only until 1 February.

Shake Shack X Australian Open in Melbourne, Victoria
The original hot dog stand has evolved into a restaurant in NYC’s Madison Square Park. (Image: Getty/Andrea Astes)

“For many fans, their first Shake Shack burger or shake will be part of their AO 2026 experience, which is so exciting. Shake Shack’s arrival at the AO underlines how much this event has grown beyond the court, it’s a festival of food, sport and culture," continues Barrett.

As well as dishing up a range of its beloved burgers, including the signature ShackBurger, the pop-up will serve an exclusive AO Shake, only available at TOPCOURT. While specific flavours haven’t been revealed, previous AO exclusives such as the Peach Melbourne dessert (which will be available again in 2026) are a sign of good things to come.

What else is on the AO menu?

Shake Shack X Australian Open in Melbourne, Victoria
Shake Shack is known for its elevated take on American classics. (Image: Getty/Ant DM)

The rest of the food and beverage program spans multiple Melbourne Park precincts and is sure to tantalise taste buds – from global brands to local favourites and specialties that can only be found at the Australian Open.

Arguably one of the best places to eat in Melbourne, Hectors’ Deli will make its AO debut in Garden Square, bashing out its beloved sandwiches to attendees. The square will also be home to pop-ups by French-inspired Entrecôte , Vic’s Meat, The Chef’s Butcher  and Shane Delia’s new Middle Eastern restaurant, Layla .

Nearby at the Western Courts, an express food outlet will cater to fans who want fast, high-quality meals without missing out on the action. Already confirmed is Japanese-inspired eatery Suupaa , delivering its signature konbini (convenience store) food with a Melbourne twist. Think onigiri, katsu sandos, noodle bowls and fried chicken.

Layla Restaurant in Brisbane, Qld
Shane Delia will man a pop-up heroing Middle Eastern flavours from his new Brisbane restaurant, Layla.

Grand Slam Oval is turning into a multicultural food festival, featuring seven cuisines. Returning favourites include D.O.C, Fishbowl and Stalactites, which is teaming up with local culinary legend Angie Giannakodakis to create a Greek menu exclusive to the AO. Newcomers Season Chicken, Ho Jiak and Jollygood will make their AO debuts at Grand Slam Oval, too.

Some of Australia’s most celebrated chefs and hospitality brands, as well as international Michelin-star icons will be cooking it up at AO Reserve, the Australian Open’s premium hospitality experience. Think acclaimed Brisbane restaurants like SK Steak and Oyster and Shimpei Raikuni, as well as Caretaker’s Cottage, one of the most awarded cocktail bars in the country.

Shake Shack X Australian Open in Melbourne, Victoria
The Melbourne Park precinct comes alive each year for the sporting event. (Image: Visit Victoria)

Rodney Dunn and Severine Demanet of Tassie’s Agrarian Kitchen will be on-site at AO Reserve, too. The pair will work alongside names like Simon Rogan of L’Enclume and Umbel, Bennelong’s Peter Gilmore and Alejandro Saravia of Farmer’s Daughters.

And believe it or not – that’s just the beginning. From live music and roving entertainment to a jumbo waterslide and daily giveaways, the 2026 Australian Open is shaping up to be the best yet.

The details

Shake Shack X Australian Open in Melbourne, Victoria
Guests keen to try Shake Shack should head to TOPCOURT. (Image: Lucas Richarz)

The 2026 Australian Open will run from 12 January – 1 February at Melbourne Park in Victoria’s capital. The main sporting venues include Rod Laver Arena, Margaret Court Arena and John Cain Arena, while precincts like Garden Square, Grand Slam Oval and Western Courts will host off-court events. Guests keen to try Shake Shack can find its pop-up at the TOPCOURT precinct.

The best way to get to the Australian Open is via public transport, with trams, trains and buses all running to Melbourne Park throughout the event. If you’re driving, off-site parking can be found at Yarra Park for $10, subject to capacity. Tickets for all matches and events are on sale now and can be purchased via the AO website.

Taylah Darnell
Taylah Darnell is Australian Traveller's Writer & Producer. She has been passionate about writing since she learnt to read, spending many hours either lost in the pages of books or attempting to write her own. This life-long love of words inspired her to study a Bachelor of Communication majoring in Creative Writing at the University of Technology Sydney, where she completed two editorial internships. She began her full-time career in publishing at Ocean Media before scoring her dream job with Australian Traveller. Now as Writer & Producer, Taylah passionately works across both digital platforms and print titles. When she's not wielding a red pen over magazine proofs, you can find Taylah among the aisles of a second-hand bookshop, following a good nature trail or cheering on her EPL team at 3am. While she's keen to visit places like Norway and New Zealand, her favourite place to explore will forever be her homeland.
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Heathcote has evolved into the ultimate eco-escape for foodies

    Margaret BarcaBy Margaret Barca
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    From cabins to canvas, craft distillers to destination dining, Heathcote locals reveal their eco-savvy passions in ways that resonate with those seeking to travel lightly. 

    Heathcote , on traditional Taungurung Country in Central Victoria, is synonymous with its garnet-hued shiraz, but wine isn’t the only string to its bow. The town itself is sprinkled with heritage buildings from the gold rush era, and beyond that a growing collection of sustainable gastronomy and eco-friendly escapes. Nearby Bendigo, one of only 65 cities in the world recognised as a UNESCO Creative City and Region of Gastronomy, plates up an astonishing calibre of produce, wine and food for its size. Increasingly the entire region is taking up the challenge, though Heathcote in particular shines with its focus on sustainability. 

    Pink Cliffs GeologicalReserve
    The dramatic landscape of Heathcote’s Pink Cliffs Geological Reserve. (Image: Visit Victoria/Emily Goodfrey)

    The eco-stays bringing sustainability to Heathcote 

    Yellow BoxWood’s safari-style tents
    Yellow Box Wood’s safari-style tents are nestled on 40 hectares of bushland. (Image: Emily Goodfrey)

    Andee and Lisa Davidson spent years working in southern Africa before settling in Heathcote. “We had a vision of how this could be,” explains Andee. “We wanted a retreat, but one that was off-grid and environmentally sustainable.” Now, at Yellow Box Wood , two luxury safari-style tents are at the heart of 40 hectares of rolling hills and native bush, with kangaroos, wallabies, echidnas, goanna and birdlife aplenty. It’s all solar-powered, wood for the fire is mainly fallen timber, and water is collected on the carport roof.  No lack of creature comforts though – en suite with rain shower, espresso coffee maker, comfy seating, wood-burning fire all set to go. There’s also a solar-heated, mineral salt pool in a bush setting, walking tracks, and even a mini bush golf course.  On my visit, I put the vision to the test. Cocooned in the plush four-poster bed I can glimpse the stars, while the heater casts a golden glow on the canvas. In the morning, I wake to a blush-pink sunrise, kangaroos feeding and a soundtrack of magpies.

    Mt Ida Eco Cabin
    Mt Ida Eco Cabin is rustic and simple but oozes comfort. (Image: Graham Hosking)

    If a tent is not your style, Stephen and Cally Trompp’s carbon-neutral Mt Ida Eco Cabin might entice with its generous deck and farmland views.   Inside the cabin, corrugated iron walls as rusty as a shearing shed, gleaming (recycled) floorboards, timber truss ceiling (crafted by Stephen), wood-fired heater and an old-school turntable with a pile of vinyls to spin. It’s fun, and a little boho. “Everything is recycled. The cabin takes maximum advantage of the sun in winter. It’s all solar-powered. Don’t panic, though,” says Stephen, “you can still charge your phone and get 4G reception!” Settle into an Adirondack chair on the deck or pedal off on a mountain bike to suss out the wineries.  

    A taste of Spain in Central Victoria 

    Three Dams Estate
    Three Dams Estate make Spanish-style wine.

    Another person with a vision is Evan Pritchard at his Three Dams Estate where the wines reflect his deep love of Spain and of Spanish-style grapes, such as tempranillo. Afternoons in the ‘wine shed’ or cantina are matched with music (flamenco is a favourite), Spanish bites from tapas to paella (with Evan on the pans!) and views to Mount Alexander. Sustainability is also a passion. “You don’t need to buy anything. We decided to be off-grid from the start, but it is a lifestyle change,” he says. “You need to think about it and be careful.” Everything here is recycled, reassembled, refurbished. Evan has an electric car (with solar-powered charger), solar-power for the winery, and even a jaunty little electric tractor/forklift. “I love the idea of all the things you can do using the sun.” Sipping a crisp rosado (a Spanish rosé) with Evan in the sunshine, I couldn’t agree more. 

    The vineyard redefining sustainable winemaking 

    Silver Spoon winery
    The Silverspoon Estate winery is completely off-grid. (Image: Graham Hosking)

    On the other side of Heathcote, Silver Spoon Estate demonstrates sustainability on a more extensive scale. Tracie and Peter Young’s winery, cellar door, award-winning restaurant and their own house are all solar-powered and off the grid. Sustainability is intrinsic to everything they do.  The property sprawls across 100 hectares, with 20 hectares under vine – shiraz, viognier, grenache, tempranillo. As the climate has changed, so too has the approach. These are dry-grown vineyards. “We prune for drought. That means lower yields but more intense flavours,” says Peter.  The fine-dining restaurant offers sweeping views, a wood-burning fire and a deck for languid lunches. Head chef Ben Hong sources regional, sustainable ingredients and weaves estate wines into the menu – think crispy wild mushroom arancini, viognier-infused chicken breast.   

    Silver Spoon’s award-winning restaurant
    Silver Spoon’s award-winning restaurant.

    Heathcote’s other hidden gems 

    Heathcote Wine Hub
    Heathcote Wine Hub is housed in a 1855-built timber church.

    Not all local wineries have a cellar door, but I find local treasures at the Heathcote Wine Hub , a petite 1855 timber church in the main street, lovingly returned to life by Karen Robertson and Carey Moncrieff.  “Carey is a scrounger,” says Karen. “He doesn’t throw a single thing away.” He does, however, craft things into something quite special. Heritage floors, light-filtering lancet windows and shelves of regional wines create the perfect ambience for wine tasting. Or order a glass and linger over a cheese platter.  

    Heathcote is not all wine, of course. Nathan Wheat and partner Vanessa Curtis run Envy Distilling with a committed sustainable ethic – and a serious love of gin. Their small-batch distillery produces grape-based gin, and soon brandy. Distilled water is reused in an ingenious cooling system. All waste is treated on site. They buy excess wine from winemakers to distil and buy recycled barrels. “Distilling with the sun,” as Nathan says. Each Envy gin has its own story. Spicy, award-winning The Dry, is designed to capture the region’s dry, rugged nature. Pull up a stool at the bar (reclaimed timbers and tiles, of course), order a Gin Flight, or kick back with a cocktail and let Nathan share his eco journey.   

    Envy gins
    Sample gins at small-batch distillery Envy.

    A traveller’s checklist 

    Getting there

    It’s less than two hours’ drive from Melbourne. The scenic route we take goes past Sunbury, then along a splendid country road through Romsey and the magic, boulder-strewn landscape of Lancefield. Watch for kangaroos on the road! 

    Staying there

    Go off-grid in style at Yellow Box Wood for glamping or try Mt Ida Eco Cabin for a couple’s weekend hideaway. 

    Eating there

    French dishes at Chauncy
    Award-winning French restaurant Chauncy.

    At award-winning Chauncy , French chef Louis Naepels and sommelier wife Tess Murray have created a tiny, elegant pocket of rural France. Meticulously restored 1850s sandstone building, sun-drenched dining room, impeccable service, a menu suffused with local flavours and thoughtful wine pairings.  

    Fodder is both cafe and social hub. Chef Mo Pun and sister Lalita serve classic Aussie breakfast-to-lunch fare, though their Nepalese heritage sneaks through. 

    Playing there

    Sanguine Estate
    Sip on wines among the vines at Sanguine Estate. (Image: Visit Victoria/Emily Godfrey)

    Sanguine Estate ’s cellar door and terrace overlook bucolic vineyards. Its award-winning, dry-grown wines include the distinctive D’Orsa Blanc dessert wine, reflecting the family’s Swiss-Italian heritage. Order a charcuterie board and stay a while. Keep it carbon neutral by cycling some (or all) of the 50-kilometre O’Keefe Rail Trail to Bendigo.  

    At Bridgeward Grove , learn about the property’s Old Mission Grove heritage olive trees, do a sommelier olive oil tasting, and stock up on sustainably grown olives and oil. Explore the unique landscape, wildflowers and wildlife of pink cliffs geological reserve.