Rory McIlroy has revealed his menu for the Masters dinner as is the customary tradition of the reigning champion.
Served in honor of Mr. Rory McIlroy. #themasters pic.twitter.com/hUp3uaQeNl
โ The Masters (@TheMasters) March 18, 2026
Rory McIlroy explains why he made each selection for his 2026 Masters Champions Dinner menu:
๐ฃ๐ฒ๐ฎ๐ฐ๐ต & ๐ฅ๐ถ๐ฐ๐ผ๐๐๐ฎ ๐๐น๐ฎ๐๐ฏ๐ฟ๐ฒ๐ฎ๐ฑ โI wanted to try to bring a little bit of the local ingredients in. So I’m doing a Georgia peach and ricotta flatbread with hot honey. So hopefully that will go down well with the drinks.โ
๐ฅ๐ผ๐ฐ๐ธ ๐ฆ๐ต๐ฟ๐ถ๐บ๐ฝ ๐ง๐ฒ๐บ๐ฝ๐๐ฟ๐ฎ โI think everyone likes rock shrimp tempura, so sort of a crowd pleaser with that one.โ
๐๐ฎ๐ฐ๐ผ๐ป-๐ช๐ฟ๐ฎ๐ฝ๐ฝ๐ฒ๐ฑ ๐๐ฎ๐๐ฒ๐ โMy mum does these really, really nice dates stuffed with goat cheese, wrapped in bacon โฆ Thanks to Rosie for that one.โ
๐๐ฟ๐ถ๐น๐น๐ฒ๐ฑ ๐๐น๐ธ ๐ฆ๐น๐ถ๐ฑ๐ฒ๐ฟ๐ โIn the buildup to the Masters last year, I was eating a lot of elk … I didn’t want elk to be the main course because I didn’t know if everyone would like that โฆ So I’m doing grilled elk sliders which I think is fun.โ
๐ฌ๐ฒ๐น๐น๐ผ๐๐ณ๐ถ๐ป ๐ง๐๐ป๐ฎ ๐๐ฎ๐ฟ๐ฝ๐ฎ๐ฐ๐ฐ๐ถ๐ผ โMy wife, Erica and I, our favorite restaurant, or one of our favorite right now is in New York. It’s called Le Bernardin. Eric Ripert is the chef there, and this is a dish from that restaurant. It’s a yellowfin tuna carpaccio. It’s a really thin slice of French baguette with a really thin slight of foie gras on top of that โฆ So that’s a fun one that the club worked with me on as well. They went up to the restaurant and worked with the chefs, and made sure; that they obviously wanted to get it right for the night, so that’s really cool.โ
๐ช๐ฎ๐ด๐๐ ๐๐ถ๐น๐ฒ๐ ๐ ๐ถ๐ด๐ป๐ผ๐ป ๐ผ๐ฟ ๐ฆ๐ฒ๐ฎ๐ฟ๐ฒ๐ฑ ๐ฆ๐ฎ๐น๐บ๐ผ๐ป โIt’s an amazing honor to be able to host it, but at the same time, I want everyone to enjoy it. I went for two different options for the main course, a wagyu filet mignon for people that want red meat, or a fillet of seared salmon; so depending on what you want.โ
๐ฆ๐ถ๐ฑ๐ฒ๐ โWhen I was a kid, I used to eat (Irish) champ by the bowlful โฆ Some sauteed brussels sprouts. Glazed carrots with brown butter. And then trying to bring a little bit of that local flavor back in, some crispy Vidalia onion rings. Vidalia is not too far away from Augusta, about a two, two-and-a-half-hour drive.โ
๐ฆ๐๐ถ๐ฐ๐ธ๐ ๐ง๐ผ๐ณ๐ณ๐ฒ๐ฒ ๐ฃ๐๐ฑ๐ฑ๐ถ๐ป๐ด โI think very much a crowd-pleaser, sticky toffee pudding with vanilla ice cream on warm toffee sauce.โ
๐ช๐ถ๐ป๐ฒ๐ “My favorite part of the menu is you obviously get access to the wonderful wine cellar at Augusta National. We’re starting off with a 2015 Salon Brut champagne. And then followed by a 2022. Domaine Leflaive Batard Montrachet. It’s the first-ever white wine that I actually liked … And then for the red wine we’re receiving a 1990 Chateau Lafite Rothschild from Pauillac in Bordeaux. That is the wine that I drank the night that I won the Masters, so obviously brings back some great memories. Shane Lowry had a little bit to do with getting that wine, so I want to shout him out for that, too … To finish off, we’re going with a 1989 Chateau D’Yquem dessert wine from Sauternes in Bordeaux, as well. Obviously ’89, my birth year, and I think every great meal deserved to be finished off with Chateau D’Yquem. It is like liquid gold. I wanted to be really intentional with the wines. It’s something that I’m really into and passionate about and started to collect wine, probably over the past decade.”
