Fast Food in Australia

A crunchy corn shell filled with your choice of protein and toppings.

A limited-edition McFlurry with a playful mix-in combination that rotates with the collab.

Grilled chicken, bacon, and egg stacked on a bun - the triple-threat breakfast.

Hot water with a double espresso poured over - bold, black, and uncompromising.

A crispy potato hash brown - the essential breakfast side that goes inside wraps.

Soft serve blended with crunchy MILO powder - an Australian childhood in a cup.

The one with two patties, three buns, and that sauce everyone tries to reverse-engineer.

Soft serve blended with bubblegum-flavoured syrup and candy pieces.

Panko-breaded fish fillet with lettuce, tomato, and tartare sauce.

A massive slab of popcorn chicken pieces fused together with cheese sauce.

Cos lettuce, parmesan, caesar dressing, and tortilla strips - the salad that borrows from the Caesar Burrito.

Crispy TenderCrisp chicken fillet with tropical sauce and grilled pineapple.

Three fluffy pancakes with butter and maple syrup - dessert for breakfast.

Oat milk caramel ice cream with pecans between biscuits - the plant-based indulgence.

A warm chocolate brownie with a gooey molten chocolate centre.

McDonald's first plant-based burger in Australia. Launched 2020, pulled 2021.

Angus patty with smoky BBQ sauce, bacon, crispy onions - the big, bold Grill Masters option.

Flame-grilled beef with bacon, onion rings, smoky BBQ sauce, cheese, pickles, tomato, lettuce and mayo on a sesame bun.

Corn chips with guacamole and queso for dipping - the Mexican starter that tables fight over.

A whole flame-grilled Portuguese-style chicken basted in Oporto's chilli marinade.