Red Robin Supper Truck: The Newest Member in Brisbane’s Food Truck Flock

24 April 2015
Read Time: 1.6 mins

The food truck scene is booming in Brisbane, growing from two to over 20 trucks in less than 24 months. Maybe it’s got something to do with the Sunshine State’s perennial good weather? We suspect it’s also got something to do with the city’s insatiable desire for innovative food.

One of Brisbane’s newest food trucks, Red Robin Supper Truck (RRST), has a particularly great story about how it got started; a testament to the city’s love for its food and community.

Just putting on the finishing touches with this old mate.

A photo posted by RedRobin (@redrobinsuppertruck) on

RRST head chef, Rory Doyle, had been moonlighting his Red Robin Supper Club concept for a number of years, popping up in various cafes and restaurants around town with a special menu for one night only, on top of his day job as a chef for a successful restaurant group.

 Southside Tea Room, Morningside (Image credit: Pozible / SSTR)

One of the places Rory ‘popped up’ was the much-loved Morningside indie-haunt Southside Tea Room (SSTR), owned by none other than John Patterson and Patience Hodgson of Brisbane band The Grates. The duo recently decided to expand their offering by opening a dive bar, Death Valley, next door to SSTR, along with a garden out the back of the venues too. Enter RRST!

 The RRST gang (L-R): Rory, John & Patience (Image credit: Pozible / SSTR)

Doyle, Patterson and Hodgson had chatted about the food truck concept over a few beers around a year ago. In late 2014 they decided to crowdfund the idea and kit out a 1.5 tonne trailer into a huge kitchen on wheels to reside in their beer garden and serve up quality grub five nights a week.

And crowdfund they did, raising over $20,000 to pay for the beer garden, paint, picnic benches, licences and kitchen equipment (they’d already found the truck). Pozible Pledgers were rewarded with everything from stubby coolers and cold beer to limited t-shirts, food truck credit and tickets to a ripper opening party.

Doyle is one of Brisbane’s most promising chefs, and RRST is his chance to have the freedom to cook up what he wants. The menu will consist of five or six dishes that constantly change based on seasonality and whatever is Doyle’s latest speciality. Expect unique, fusion and fresh flavours.

 The must-try Red Robin 'chicken and waffles' (Image credit: Pozible / RRST)

The truck officially launched last week and so far the menu has featured a classic cheeseburger, jerk chicken and a Vietnamese style hotdog, as well as a hearty selection for the vegetarians with dishes such as coconut crumbed eggplant and vegetable curry. Fans are hoping Doyle’s signature buttermilk fried chicken and waffles appear on the menu soon.


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Rachel Surgeoner

A self-confessed 'food-tourist', I take hunting for the world's greatest sandwich very seriously, my quest has taken me from Berlin to Hoboken. Stopping off only for vintage shopping, craft beers and Mediterranean sunsets.