McDonald’s presents a consistently evolving fast food menu, where familiar foundations are reworked through limited-time releases and regional variations.
2016
French Toast Fingers
For as long as remembered, the sweet side of the breakfast menu at McDonald’s in Sydney had been limited to hotcakes with syrup. That changed with the introduction of the French Toast Fingers, which prompted immediate curiosity given how static that section of the menu had been.
The packaging was neatly compartmentalised: four fingers in one section, with the syrup sitting in a fitted cut-out alongside, almost like a sidecar. The fingers carried an aroma reminiscent of the apple pie, suggesting a shared frying medium. Surface contact confirmed this, with a noticeably oily exterior that required constant blotting; the napkin saturated quickly.
In texture, they leaned towards a cake-like crumb, but lighter than the denser hotcakes. The flavour was richer, though the oiliness made them less easy to continue eating. Interest dropped off around the halfway mark. Overall, a worthwhile novelty, though not something to return to.
Chocolate Pie
Chocolate Pie ($1.50) appeared as a winter limited item. Expectations initially leaned towards a flaky, layered pastry similar to versions seen in Japan, but the format followed the standard apple pie: rectangular, deep-fried casing. The filling was a thick chocolate custard rather than a fluid centre. While the chocolate flavour was pronounced, the density worked against the pastry, which tends to pair better with looser, more acidic fillings like apple. Overall, strong chocolate flavour, but too dense for the pastry.
Chocolate Pies appeared at McDonald’s in Sydney, Australia in June 2016.
Choc Chip Hot Cakes
A late-2016 variation saw individual choc chip hotcakes ($1.00 each) sold without syrup or butter. Each piece came in its own paper sleeve.
The surface was studded with melted chocolate chips, and the base carried a buttery profile closer to a pikelet. Without added syrup, the balance held; sweetness remained controlled. They read more as a dessert than breakfast, though this aligns with the broader category. Pricing also undercut the standard set. Overall, a more focused, self-contained version of the original.
Choc Chip Hotcakes appeared at McDonald’s in Sydney, Australia in December 2016.
2017
Cheeseburger Shaker Fries
This iteration leaned into a cheeseburger profile. The seasoning appeared off-white with darker flecks. Aroma was led by pickles, though this note softened in tasting. The overall flavour aligned more closely with the savoury base of a cheeseburger, with only a mild acidic lift. Overall, savoury, lightly tangy, and easy to revisit.
These Cheeseburger Shaker Fries appeared at McDonald’s in Sydney, Australia in June 2017.
Chicken Big Mac
This version replaced the beef patties with the fried chicken used in the McChicken, while retaining the rest of the structure. The Big Mac sauce integrated well with the chicken, arguably more cohesively than the usual mayonnaise pairing. A missing layer of pickles and onions reduced contrast, though the overall profile still held. Without the pickles, the burger resembled a more developed McChicken. The decision between this and the original came down to preference for protein rather than clear superiority. Overall, a viable alternative, though not a replacement.
The Chicken Big Mac appeared at McDonald’s in Sydney, Australia in June 2017.
Salted Caramel Pie
Following the prior year’s chocolate version, this iteration used the same pastry shell with a salted caramel filling. The filling differed in structure, presenting as a translucent gel rather than a dense paste. This reduced heaviness and moderated sweetness. The salt component was restrained, functioning more as balance than contrast. Overall, more controlled than expected, with improved balance.
Salted Caramel Pie appeared at McDonald’s in Sydney, Australia in June 2017.
Big Mac BLT
An extension of the standard Big Mac with added bacon and tomato. The additional components introduced moisture and variation, shifting the profile closer to burgers that prioritise freshness alongside richness. Compared to the standard version, the added elements resolved some of the dryness and monotony. Overall, a more complete version of the base burger.
Big Mac BLT appeared at McDonald’s in Sydney, Australia in December 2017.
2018
Big Brekkie Burger
Positioned as an all-in-one breakfast item, combining hash brown, egg, bacon, beef patty, cheese and BBQ sauce. In practice, the structure leaned heavily on dry components. Without sufficient sauce or fresh elements, the combined texture became dense and fatiguing. Despite its size and satiety, the eating experience lacked contrast. Overall, conceptually broad, but structurally unbalanced.
Big Brekkie Burger appeared at McDonald’s in Sydney, Australia in March 2018.
Custard Pie
Continuing the annual rotation, this version used a thick custard filling within the standard fried shell. The custard held its shape with a soft, slightly elastic consistency. Initial hesitation around texture gave way as the flavour settled—sweet, egg-forward, and cohesive. Compared to earlier variations, the texture remained dense but more approachable over time. Overall, steady improvement within the format; dense custard, but flavour carries it through.
The Custard Pie appeared at McDonald’s in Sydney, Australia in July 2018.
Spicy Chicken McNuggets
($3.00 promotional). Identified visually by darker flecks in the coating, though aroma remained neutral. On biting, the coating produced a defined crunch, followed by a gradual build of chilli heat. The spice was present but controlled, allowing continued eating without fatigue. The accompanying buffalo sauce added a secondary layer of heat, though availability appeared inconsistent. Overall, well-executed variation with clear differentiation; crisp, moderately spicy, and consistent.
Spicy Chicken McNuggets was ordered McDonald’s in Sydney, Australia in July 2018.
Grand Big Mac
A scaled-up version of the original, with larger components across the board. Despite increased sauce, the beef patties presented drier than expected, which offset the intended indulgence. Handling required two hands, and portion size exceeded typical appetite thresholds. Overall, size increased, but not proportionally improved.
Grand Big Mac appeared at McDonald’s in Sydney, Australia in June, 2018.
McFlurry Apple Pie
($4.00.75). A combination of soft serve, apple pie pieces, and caramel sauce. The pie fragments lost their defining qualities—no longer crisp or warm—becoming soft and slightly stale in texture. The caramel sauce thickened under cold conditions, shifting towards chewiness. The components functioned better when consumed separately. Overall, better as separate items than combined.
McFlurry Apple Pie appeared at McDonald’s in Sydney, Australia in September 2018.
McRib
($6.00.95). Constructed from a formed pork patty with BBQ sauce, onions, and pickles. The patty resembled seasoned pork mince, with a soft, uniform texture. The sauce dominated, contributing both moisture and flavour. Portion size was smaller than anticipated, and assembly varied. Overall, sauce-driven, with modest structural appeal.
The McRib appeared at McDonald’s in Sydney, Australia in 2018.
2019
Raspberry & Custard Pie
($1.50 in 2019; $2.00 in 2023). A layered filling combining custard and raspberry. The custard was smoother than previous iterations, while the raspberry component introduced acidity and brightness. Together, they recreated the sweet–tart balance that underpins the original apple version. Overall, one of the more resolved variations; balanced contrast between sweet custard and tart fruit.
The Raspberry & Custard Pie appeared at McDonald’s in Sydney, Australia in June 2019 and July 2023.
Spicy Chicken Clubhouse
This Spicy Chicken Clubhouse ($8.60) was positioned as a spicier iteration of the standard Chicken Clubhouse at McDonald’s. It comprised a fried chicken breast fillet, rasher bacon, caramelised onions, tomato, lettuce, Sriracha sauce, and Big Mac special sauce.
There is a noticeable pattern at this point of the menu cycle, with the Big Mac sauce appearing across multiple items. In this context, it integrates cleanly. Despite the layered sauces and the inherently slippery components, the burger held its structure with minimal collapse. The chicken breast delivered a crisp exterior with a firm bite. Caramelised onions contributed sweetness, offsetting the measured heat from the Sriracha. The spice level sat in a moderate range—present, but not limiting intake. Ingredient quality also appeared marginally improved, with firmer lettuce and more defined tomato slices than typically encountered.
Overall, balanced heat with controlled structure, supported by slightly improved produce.
This Spicy Chicken Clubhouse appeared at McDonald’s in Sydney, Australia in July 2019.
Quarter Pounder Chilli
This variation layered a Sriracha-style sauce onto the standard Quarter Pounder build. Visually, the burger skewed heavily towards excess, with sauce dominating the structure. After a few bites, the bun integrity failed as the sauce displaced both top and base layers. Handling became secondary to containment. The sauce itself mirrored that used in the Spicy Chicken Clubhouse, delivering a gentle, cumulative heat rather than immediate impact. Flavour remained accessible, though the physical breakdown of the burger interfered with the eating process. Overall, flavour is serviceable, but construction undermines it.
This Quarter Pounder Chilli appeared at McDonald’s in Sydney, Australia in July 2019.
2020
Beef El Maco with Crispy Jalapenos
The El Maco range returned after a prolonged absence, positioned around a Mexican-inspired flavour profile. The base burger combined beef, sour cream, and salsa. Presentation leaned loose and uncontained, though the aroma suggested taco seasoning. On tasting, acidity was softer than expected, with spice taking precedence. The sour cream moderated the heat, creating a rounded profile over what is effectively a Quarter Pounder base. The addition of crispy jalapeños introduced textural variation. Their crunch was clear, though their heat was comparatively mild against the salsa. The overall effect was more about layering than intensity. Overall, cohesive flavour profile with controlled spice and added texture.
El Maco Shaker Fries
These fries carried a taco-style seasoning, with a pronounced aroma on opening. In contrast, the flavour settled into a milder savoury profile with a gentle residual heat. The initial expectation of intensity did not fully translate to the palate. Overall, aromatic but mild, with a soft savoury finish.
The El Maco Range appeared at McDonald’s in December 2019.
Donut Balls
($3.00). Introduced quietly, these consisted of six small doughnut spheres coated in cinnamon sugar, with optional hot fudge sauce (+$0.50). Each piece averaged around 3 cm in diameter, with a soft, compressible interior and a light exterior coating. The texture aligned closely with standard cinnamon doughnuts. When paired with the hot fudge sauce, the profile shifted towards a chocolate-coated doughnut, adding density and sweetness. Overall, soft cinnamon doughnuts, improved with chocolate sauce.
Donut Balls appeared at McDonald’s in Sydney, Australia in June 2020.
Banana Caramel Pie
($1.40 in 2020; $2.00 in 2024).
This iteration replaced the standard filling with banana custard and toffee-style caramel. The pastry retained its expected crispness. Internally, the banana custard presented with a natural, rounded flavour, supported by a smoother caramel component that avoided excessive sweetness. Texture marked an improvement over earlier pies, with both elements remaining thick yet yielding rather than gelatinous. Overall, one of the more resolved pie variations in both flavour and texture; balanced banana and caramel with improved consistency.
Banana Caramel Pie appeared at McDonald’s in Sydney, Australia in June 2020 and June 2024.
Parmi Burger
Positioned after the familiar pub dish, this burger combined fried chicken, tomato-based parmigiana sauce, bacon, cheese, and lettuce. Structurally, it was unstable, though the flavour compensated. The sauce carried a strong savoury-sweet tomato profile with clear umami depth, reinforced by the cheese layers. Despite its appearance, the eating experience was sufficiently compelling to warrant a repeat visit, which is uncommon within this category. Overall, messy build, but strong parmigiana flavour.
Parmi Burger appeared at McDonald’s in Sydney, Australia from October 2020.
Chicken Salt Shaker Fries
Released alongside the Parmi Burger, these aimed to replicate chicken salt. In practice, differentiation from standard salted fries was minimal. The expected depth of flavour was absent, leaving the seasoning largely indistinct. Overall, conceptually clear, but under-delivered in execution; little distinction from regular salt.
Chicken Salt Shaker Fries appeared at McDonald’s in Sydney, Australia from October 2020.
2021
McFlurry CookieTime
This collaboration incorporated cookie crumbs with soft serve and hot fudge. While portioning of the cookie was limited, the texture stood out—crisper and more audible than typical Oreo inclusions. The hot fudge added variation to the otherwise uniform base. Overall, effective in texture, though conservative in quantity; strong crunch, but needs larger cookie pieces.
This McFlurry CookieTime appeared at McDonald’s in Sydney, Australia in March-April 2021.
2022
McSpicy
McSpicy ($8.80). Originating from Singapore, this burger centred on a fried chicken thigh fillet with a spiced coating, lettuce, and mayonnaise. The fillet delivered a defined crunch, followed by a sustained heat that built across bites and lingered. Unlike breast-based items, the thigh remained consistently juicy, avoiding fibrous dryness. Heat level was assertive but controlled, allowing continued eating without fatigue. Overall, one of the more complete executions of spice and texture; crisp, juicy, and notably spicy without excess.
This McSpicy appeared at McDonald’s in Sydney, Australia in March 2022.
Creme Brulee Pie
The filling replaced the standard apple base with a combination of crème custard and a burnt caramel-style sauce.
The pastry remained identical to the classic apple pie shell: thin, crisp, and structurally stable with a clean snap on bite. Inside, the custard layer carried a soft, lightly set consistency with minimal intrinsic flavour, functioning more as a creamy base. In contrast, the caramel element delivered a deeper, more assertive sweetness with a lightly burnt edge. Texture here represented a clear improvement over earlier variants such as the Banana Caramel Pie, where the fillings tended towards a uniform gelatinous consistency.
Overall, stronger structural contrast and more controlled flavour separation than earlier pie iterations; restrained custard balanced by a richer caramel, supported by crisp pastry.
Creme Brulee Pie appeared at McDonald’s in Sydney, Australia in July 2022.
2023
Chocolate Soft Serve
This trial introduction of chocolate soft serve appeared in select stores before broader availability was encountered in early 2023 at McDonald’s. It functioned as a direct alternative to the standard vanilla soft serve across existing menu items.
The texture was dense and custard-like, maintaining the same smooth viscosity as the vanilla version. The colour was lighter than promotional expectations, yet the chocolate flavour remained clearly defined—mild, but consistent across spoonfuls.
In sundae applications, particularly when combined with hot fudge, the flavour profile became more cohesive, with the chocolate elements reinforcing each other. The absence of added textural contrast, however, limited complexity.
Overall, a controlled and stable chocolate adaptation of the standard soft serve base; smooth chocolate profile with consistent but understated intensity.
Chocolate Soft Serve appeared at McDonald’s in Sydney, Australia in January 2023.
Potato Scallops
These consisted of two oval-shaped potato pieces per serve, accompanied by a chicken salt sachet. Each piece measured approximately 8 x 6 x 1 cm with a uniform golden exterior. The coating delivered a firm, batter-like crunch, closer to a structured nugget than a traditional chip shop scallop. Internally, the potato was processed into a smooth, cohesive mass rather than layered slices, producing a soft, uniform bite. Flavour was notably muted without seasoning, requiring the chicken salt to introduce depth. With seasoning applied, savouriness improved significantly, though the base product itself remained relatively neutral. Overall, structurally competent, but dependent on external seasoning for full expression; crisp exterior and soft interior, but limited flavour without salt.
Potato Scallops appeared at McDonald’s in Sydney, Australia in January 2023.
2024
Pineapple Sundae
($4.50, large). This sundae paired vanilla soft serve with pineapple sauce and chunks. The base maintained the standard creamy texture associated with McDonald’s soft serve, with the topping providing the primary flavour shift. The pineapple element delivered a clear fruit sweetness with mild acidity. Chunks added intermittent bursts of juiciness, creating variation against the smooth base. Overall, straightforward composition with effective fruit contrast; clean vanilla base with bright pineapple topping.
Pineapple Fritters
($3.00.95, 2 pieces). These consisted of pineapple rings encased in a fried batter coating. Straight from preparation, the exterior provided a firm crunch with minimal oil heaviness. The pineapple retained strong juiciness and sweetness, creating a contrast between crisp batter and soft fruit. Unlike traditional fish and chip shop versions, the absence of cinnamon sugar shifted the profile towards a cleaner, less dessert-like direction. Overall, well-executed frying with preserved fruit integrity; crisp batter with juicy pineapple core.
Frozen Coke K-Wave
($1.00 promotional). This variation of frozen cola introduced a slightly grainier, granita-like texture compared to the standard slushy format. The consistency required more effort to consume through a straw, often separating syrup from ice. Despite this, the flavour profile remained recognisably cola-based with a mild fruit-like undertone that remained indistinct. Overall, icy texture with subtle fruity cola profile.
Frozen Coke K-Wave appeared at McDonald’s in Sydney, Australia in May 2024.
Grimace Shake
($5.80, +$1.00.25 for large). This berry-flavoured milkshake presented a pastel purple appearance with whipped cream topping. The base maintained the familiar thick-but-drinkable consistency associated with McDonald’s milkshakes. Flavour leaned towards mild blueberry with soft vanilla undertones, lacking sharp acidity. The whipped cream added minimal functional impact, serving more as garnish than structural component. Overall, smooth and subdued berry profile with restrained sweetness; gentle blueberry flavour in a standard milkshake base.
This McDonald’s Grimace Shake was available from McDonald’s in Sydney, Australia from October 4, 2024.
McFlurry Cadbury Cherry Ripe
This McFlurry combined chocolate soft serve with Cadbury flakes and a cherry-coconut sauce. The chocolate base provided a stable, creamy foundation with moderate sweetness. The flakes introduced bitterness and crunch, while the sauce contributed cherry sweetness with faint coconut undertones. However, textural completeness was reduced by the absence of coconut pieces. Overall, faithful flavour representation, slightly limited by missing texture elements; balanced chocolate and cherry profile with mild coconut undertone.
This Cadbury Cherry Ripe appeared at McDonald’s in Sydney, Australia in December 2024.
2025
McShaker Seasoning Vegemite
This fry seasoning introduced a savoury umami profile with a beige, lightly speckled appearance. Flavour leaned towards deep savouriness rather than intensity, with a profile closer to refined salt and mild fermented notes. It integrated well with fries that were already lightly seasoned, though their base quality varied. Overall, subtle umami enhancement rather than dominant seasoning; restrained savoury depth with miso-like undertones.
This McShaker Seasoning Vegemite appeared at McDonald’s in Sydney, Australia in January 2025.
Hot Cross Bun Pie
This seasonal pie combined spiced fruit filling with vanilla custard in a cinnamon-dusted shell. The pastry introduced a cinnamon-doughnut-like aroma with a crisp exterior. The filling included apple-style fruit base with added raisins, which contributed soft chew and mild sweetness. The custard layer added creaminess, softening the spice profile and creating a warm, rounded finish. Overall, more cohesive than earlier spiced pie variants, with balanced sweetness and texture; spiced fruit, custard, and cinnamon pastry in steady balance.
This Hot Cross Bun Pie appeared at McDonald’s in Sydney, Australia in April 2025.
Hot Cross Bun McFlurry
This combined soft serve with pie pieces and caramel sauce. Temperature contrast between warm pie and cold base created a layered mouthfeel. Caramel added sweetness without overwhelming the underlying structure. Overall, more effective as a combined dessert than expected; contrast-driven dessert with controlled sweetness.
This Hot Cross Bun McFlurry appeared at McDonald’s in Sydney, Australia in April 2025.
Shamrock Shake
($7.00.15, large). A long-time favourite among McDonald’s fans worldwide, arriving in Australia just in time for St Patrick’s Day and available from 5 March 2025.
This mint milkshake featured a pale green colour with whipped cream topping. The mint profile sat in a mild peppermint range, producing a slightly toothpaste-adjacent sensation on first contact. Over time, this softened into a smoother mint-chocolate impression. Sweetness remained balanced, though additional chocolate inclusions would improve structural contrast. Overall, functional mint shake with mild sensory awkwardness early in consumption; soft mint flavour with stable sweetness and cream base.
This Shamrock Shake appeared at McDonald’s in Sydney, Australia in March 2025.
Choc Custard Pie
The pastry was a crisp chocolate shell, holding both chocolate custard and a vanilla-flavoured custard. The exterior remained light and brittle, with a clean snap on bite. Internally, the chocolate custard dominated, delivering a dense cocoa profile with controlled sweetness. The vanilla custard sat beneath this but failed to assert itself in either flavour or texture, becoming functionally indistinct. In sections where the filling met thinner pastry, a slight softening of structure was noticeable, though not enough to create meaningful contrast. Compared with earlier seasonal pies, particularly the Hot Cross Bun variant, this lacked clear separation between layers. The result was a uniform chocolate-forward profile with limited progression. Overall, strong chocolate intensity, but the dual-custard concept does not resolve into contrast; crisp chocolate pastry with dominant custard and muted vanilla presence.
This Choc Custard Pie appeared at McDonald’s in Sydney, Australia in May 2025.
Choc Custard McFlurry
This McFlurry reused the Choc Custard Pie as a mix-in with soft serve and hot fudge. Texture shifted significantly once assembled. The pastry lost its structural integrity, softening into a dense, slightly soggy component that blended into the base. This created a uniform texture that reduced distinction between elements. The chocolate soft serve and fudge formed a cohesive base profile, reinforcing richness. However, the inclusion of pastry added minimal structural or flavour benefit, instead flattening variation across bites. Overall, stronger as a standalone pie than as a mixed dessert format; chocolate-heavy McFlurry with reduced texture contrast due to softened pastry.
This Choc Custard McFlurry appeared at McDonald’s in Sydney, Australia in May 2025.
Tennessee BBQ Burger
This limited-time burger at McDonald’s featured a beef patty with BBQ sauce, honey mustard, cheese, onions, salad, and a glazed bun. The bun was soft and relatively compact, but structurally stable under load. The beef patty delivered a consistent grilled profile with mild smokiness. Flavour layering was central here: BBQ sauce contributed sweetness and smoke, while honey mustard introduced a sharper, tangy counterpoint. Cheese added weight and saltiness, while fried onions provided crisp texture. The salad element introduced freshness, preventing the profile from collapsing into sweetness. Overall, well-balanced layering across sweet, savoury, and fresh elements, with stable construction despite size constraints; smoky-sweet profile supported by effective textural contrast.
This Tennessee BBQ Burger appeared at McDonald’s in Sydney, Australia in May 2025.
McWings
($7.00.45 for 3 pieces) McWings arrived as a three-piece drumette portion. The exterior coating delivered a consistent crunch with no soft patches, while the interior retained clear juiciness. However, the coating lacked intrinsic seasoning, resulting in a neutral base that relied heavily on dipping sauces for flavour definition. Without sauce, the flavour profile remained flat despite strong texture. With buffalo sauce, heat and tang introduced the necessary lift, though this shifted the experience away from the wings themselves and towards the condiment. Overall, strong texture but incomplete seasoning execution; crisp, juicy wings requiring external sauce for flavour.
McWings were purchased from McDonald’s in Sydney, Australia in June 2025.
McGriddles
McDonald’s soft-launched the McGriddles sandwich in Australia in mid-2025, before making it a permanent addition to the national breakfast menu in July. First introduced in the United States in June 2003, the McGriddles sandwich replaces traditional English muffins buns with two warm pancakes embossed with the McDonald’s logo and studded with crystallised maple syrup.
Bacon, Egg & Cheese McGriddles ($8.00.15) combined bacon, omelette-style egg, and processed cheese. The pancake base introduced pronounced sweetness with embedded syrup crystals, which softened further under heat. This reduced structural contrast, resulting in a largely uniform bite. The savoury elements were present but subdued beneath the dominant maple profile.
Sausage, Egg & Cheese McGriddles ($8.00.15) introduced a sausage patty that provided more savoury weight. However, the sweetness of the pancakes remained dominant, limiting overall balance. The expected sweet-savoury interplay did not fully materialise, with maple intensity overriding structural variation.
Overall, consistent sweetness overwhelms savoury components across both variants; maple-forward breakfast format with limited contrast.
McGriddles were purchased from McDonald’s in Sydney, Australia in July 2025.
McFlurry KitKat
This seasonal McFlurry at McDonald’s combined chocolate soft serve with KitKat pieces and hot fudge. The KitKat maintained distinct wafer crunch despite prolonged contact with soft serve. Chocolate layers aligned cohesively, with fudge reinforcing sweetness and depth. Texture remained the primary strength, with clear separation between crisp wafer and smooth ice cream. Overall, reliable texture contrast within a cohesive chocolate base; crunchy wafer pieces embedded in smooth chocolate soft serve.
This McFlurry KitKat appeared at McDonald’s in Sydney, Australia in September 2025.
2026
McFlurry Milo
This is the McDonald’s McFlurry Milo ($5.40), a seasonal return featuring chocolate or vanilla soft serve topped with a generous dusting of Milo powder.
The Milo integrated evenly across the surface, delivering familiar malted chocolate notes throughout each spoonful. Its fine powder adhered well to the soft serve, avoiding the dryness or inhalation issues sometimes associated with loose cocoa-based toppings. While the texture remained predominantly smooth and creamy, the Milo contributed a subtle granular contrast that added interest without disrupting the consistency of the dessert.
Compared with Oreo-based McFlurries, the textural contrast was gentler and less defined, though the flavour pairing was exceptionally cohesive. The malted richness of the Milo amplified the chocolate profile of the soft serve, creating a nostalgic and well-balanced dessert.
Overall, a simple but effective seasonal return, with flavour taking precedence over texture.
This McFlurry Milo appeared at McDonald’s in Sydney, Australia in January 2026.
Chicken McNuggets Garlic & Black Pepper
As part of McDonald’s “Menu Heist” promotion inspired by international menu items, these Chicken McNuggets Garlic & Black Pepper drew inspiration from Japan, and featured chicken nuggets coated in a garlic and black pepper seasoning.
The nuggets retained their familiar crisp exterior and juicy interior. Black pepper was immediately evident, delivering a sustained warming heat that accumulated after several pieces without becoming overwhelming. The garlic played a supporting role, contributing savoury depth rather than a pronounced aromatic character. While the seasoning was enjoyable, the overall salt level proved excessive. This was not immediately apparent during eating, but became increasingly noticeable afterwards, detracting somewhat from an otherwise successful flavour profile.
Overall, a tasty variation on the standard McNugget, with excellent peppery character and juicy chicken, though let down slightly by over-seasoning.
This Chicken McNuggets Garlic & Black Pepper appeared at McDonald’s in Sydney, Australia in May 2026.
Benny-Style Bacon n’ Egg Bagel
Also part of the Menu Heist promotion, the Benny-Style Bacon n’ Egg Bagel drew inspiration from a Canadian menu item. It featured rasher bacon, egg, cheese and hollandaise sauce served in a toasted bagel.
The bagel offered a pleasant chew that distinguished it from McDonald’s standard English muffin, though it would have benefited from a longer toast to develop a crisper exterior. The bacon provided savoury richness without excessive chewiness, while the egg and cheese contributed familiar breakfast flavours. The hollandaise sauce was the defining component. Its buttery, tangy profile lifted the richness of the bacon and balanced the density of the bagel, preventing the sandwich from feeling overly heavy. This additional layer of acidity and creaminess brought greater cohesion to the overall composition.
Overall, a well-balanced breakfast item that benefited significantly from the inclusion of hollandaise sauce, though a more assertive toast on the bagel would have further improved the texture.
This Benny-Style Bacon n’ Egg Bagel appeared at McDonald’s in Sydney, Australia in May 2026.