Your server at Topgolf knows about items that aren’t on the menu, and they’re waiting for you to ask the right questions. While everyone else is ordering the same nachos and wings, there’s a whole world of off-menu creations that regulars have been keeping to themselves.
The Secret Sauce Situation
Every Topgolf location has house-made sauces that never made it onto the official menu, but they’re sitting in the kitchen ready to transform your regular order into something special. The “secret sauce” mentioned on items like the Smokehouse burger is just the tip of the iceberg. Most locations have a buffalo-ranch hybrid that’s become legendary among staff and regular customers who know to ask for it.
The real game-changer is the spicy honey mustard that was created for staff meals but became so popular that servers started offering it to customers who looked like they could handle something different. It’s not on any menu, but if you ask your server about “the spicy honey mustard the kitchen makes,” you’ll get a knowing smile and a side cup that’ll change how you think about their chicken tenders.
Many locations also have a garlic aioli that was developed for a limited-time item but stuck around in the kitchen. It’s perfect for fries, but the real move is getting it as a dipping sauce for their warm pretzel bites. The combination creates something that tastes like it should be on the official menu but somehow isn’t.
The Bartender’s Personal Collection
Topgolf bartenders are mixologists who happen to work at a driving range, and they’ve been creating off-menu cocktails that never made it to the printed menu. The most popular is a drink regulars call the “Ace”. It’s essentially an elevated version of their signature drink that uses premium spirits and house-made syrups instead of the standard ingredients.
Ask your bartender about their “personal favourite” or what they make for themselves after work, and you’ll unlock a whole category of drinks that exist in the grey area between official menu items and pure creativity. Most locations have a version of an old-fashioned that uses local whiskey and incorporates flavours that reflect the regional taste preferences of that particular location.
The seasonal drink experiments are where bartenders shine. They’ll create cocktails using ingredients from the kitchen, like incorporating elements from their dessert menu into drinks or using garnishes that complement the food you’re ordering. These combinations exist purely because someone behind the bar got creative, and customers started requesting them by description rather than name.
The Kitchen’s Greatest Hits
Here’s where things get interesting – most Topgolf kitchens can modify menu items in ways that create entirely new dishes. The chicken and waffles that aren’t on the menu but can be created by combining their fried chicken sandwich with waffle fries and asking for syrup on the side. It sounds simple, but the execution creates something that tastes like it was designed to be served together.
The “loaded everything” approach works at most locations if you know how to ask. Take their harvest hummus, add the toppings from their nachos, and ask for it to be served with both pita and tortilla chips. It’s not on any menu, but it creates a shareable appetiser that’s bigger and more interesting than either item alone.
Staff meals have created some of the best off-menu combinations. The breakfast burrito has scrambled eggs, bacon, and cheese wrapped in a tortilla with their breakfast potatoes mixed in. It’s not officially breakfast hours, but if you ask nicely during slower times, many kitchens will make it happen because they’ve been eating it themselves for months.
The Regular Customer Advantage
Long-time customers have developed relationships with servers that unlock menu flexibility most people don’t even know exists. The “usual” orders that regulars have created over time often become unofficial menu items that new servers learn about through word of mouth rather than training manuals.
One of the most popular off-menu creations is the “double-decker” sandwich approach, taking any sandwich and adding elements from another sandwich to create something entirely new. The classic move is combining the turkey avocado wrap with elements from the Buffalo chicken sandwich to create a buffalo turkey wrap that’s spicier and more substantial.
The portion control flexibility is real for people who ask the right way. Many locations will do half-portions of appetisers, double meat on sandwiches, or create combinations that let you try multiple items without ordering full portions of everything. This isn’t advertised, but it’s available for customers who engage with their server about what they’re trying to accomplish with their meal.
The Seasonal Secret Stash
Every Topgolf location has ingredients left over from limited-time menu items that never completely disappear from the kitchen. These ingredients get incorporated into off-menu creations that exist until the supply runs out. The blackberry elements from summer cocktails might still be available in January if you ask the right bartender.
Holiday menu items often leave behind ingredients that creative staff members incorporate into regular menu items. The cranberry sauce from Thanksgiving specials might find its way into a custom flatbread if you’re ordering during the right time window and your server is feeling creative.
The key is asking your server what ingredients they have that aren’t currently being used on the regular menu. This question opens up possibilities that most customers never discover because they stick to what’s printed on the menu instead of exploring what’s possible in the kitchen.
The Local Flavour Factor
Each Topgolf location has developed its unofficial specialities based on regional preferences and local ingredient availability. The locations in Texas have off-menu items that incorporate local barbecue elements. Coastal locations might have seafood additions that never made it to the corporate menu, but are available if you know how to ask.
The local beer selection often influences off-menu food pairings that servers recommend to customers who are interested in trying something different. These combinations exist because staff members have experimented with what works well together and created unofficial pairings that enhance both the food and drink experience.
Your Next Move
The secret menu isn’t secret – it’s just a collection of possibilities that exist when you engage with your server as a partner in creating your experience rather than just someone taking your order. Ask questions, be open to suggestions, and don’t be afraid to request modifications that sound good to you.
