Rory McIlroy reveals his Masters Champions Dinner menu

On Wednesday, reigning Masters champion Rory McIlroy held a conference call at Augusta National. No, Masters 2026 it doesn’t start early. Instead, McIlroy was in Georgia on important pre-tournament business: unveiling his Masters Champions Dinner menu.

Not only did McIlroy throw down a Masters dinner menu to remember, but he also detailed his reasons for choosing each course to reporters. The list of foods that Rory and his fellow Masters champions will enjoy is long and impressive. It even includes a dish inspired by one of the world’s greatest chefs.

Here’s what you need to know.

First, the basics. The Masters Dinner of Champions is one long tradition of the tournament that brings all past Masters champions together on the Tuesday night of Masters week.

While the exclusive affair takes place “in honor” of the winner of the Masters from last year, the reigning champion is also at the top.

That means this year McIlroy had to choose the menu that would be cooked for him by Augusta National’s famous chefs, Tiger Woods, Phil Mickelson, Jack Nicklaus and the rest of the green jackets. (He should too i pay for the meal.)

Some Masters winners don’t seem to put much effort into this task (see: Bubba Watson and Tiger). But other champions take it very seriously. And McIlroy sits firmly in the latter camp.

During his conference at Augusta, McIlroy admitted that it would be “presumptuous to have a menu in your head before you win the tournament”.

Then again, McIlroy has waited one long time to earn his first green jacket and enjoy his first Champions Dinner. So he also assured everyone that he didn’t put it off the top of his head. His focus was choosing menu items that would please all the other Masters winners, along with some “personal touches.”

Here’s a list of the dishes, followed by Rory’s detailed explanations of each.

Appetizers for the McIlroy Masters Dinner of Champions will include peach and ricotta bread, rock shrimp tempura, bacon-wrapped dates and grilled venison sliders.

For a first course, Rory and friends will dine at one yellowfin tuna carpaccio, while the second course will be a choice between wagyu mignon fillet or seared salmon along with some side dishes.

Finally, Augusta chefs will serve dessert sticky toffee pudding.

Rock shrimp tempura: “And then another nice appetizer that I think everybody likes is the rock shrimp tempura, so kind of a crowd pleaser with that.”

Local Georgia Peach and Ricotta Flatbread:“And then I wanted to try to bring in a little bit of, I guess, the local ingredients. So I’m doing a Georgia peach and ricotta bread with hot honey. So hopefully that will go well with the drinks.”

Eric Ripert’s yellowfin carpaccio from Le Bernadin: “And then as we continue, the first course, my wife, Erica and I, our favorite restaurant, or one of our favorites 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 piece with a piece of French grill. And tuna carpaccio.

“It’s a really simple dish, but every time we go to that restaurant, that’s the one thing I have to have. I can change everything else to my order, but the tuna carpaccio is the one that sticks. So that’s a fun dish that the club worked with me on as well. They went to the restaurant and worked with the chefs, obviously they wanted to do that on the night.”

Wagyu fillet and baked salmon: “Going to the main course, again, you know, I want – you know, this dinner, obviously it’s a tremendous 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 for people who like red meat, or a seared salmon filet; so depending on what you want.”

Side dishes: “And then for the sides, a lot of different sides. I’ve been going to the traditional Irish champion. When I was a kid I’d eat the champion by the bowls. So trying to connect a little bit of my upbringing there. Some fried brussels sprouts. Brown butter glazed carrots. And then trying to bring in some delicious local flavor. The Vidalia ring is not too far from Augusta, about a two-hour drive, and a member of a golf course there who had been to that club.

Sticky Coffee Pudding: “And then for dessert, I think it’s more like a sticky toffee pudding with vanilla ice cream over warm coffee sauce.”

McIlroy closed his menu with a sumptuous selection from Augusta National’s famous wine cellar, which Rory described as his “favourite part of the menu”.