Rory McIlroy reveals his Masters Champions Dinner menu

On Wednesday, defending Masters champion Rory McIlroy held a conference call at Augusta National. No, the 2026 Masters isn’t starting early. Instead, McIlroy was in Georgia for some important pre-tournament business: revealing his Masters Champions Dinner menu.

Not only did McIlroy drop a Masters dinner menu to be remembered, but he also detailed his reasons for choosing each dish to reporters. The list of food Rory and his fellow Masters champions will be enjoying 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 Champions Dinner is a long-running tournament tradition that brings all the past Masters champions together Tuesday night of Masters week.

While the exclusive affair is conducted “in honor” of the Masters winner from the previous year, the defending champion is also in charge.

That means this year McIlroy had to choose the menu that Augusta National’s esteemed chefs will cook for him, Tiger Woods, Phil Mickelson, Jack Nicklaus and the rest of the green jackets. (He also has to pay for the meal.)

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

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

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

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

The appetizers for McIlroy’s Masters Champions Dinner will include peach and ricotta flatbread, rock shrimp tempura, bacon-wrapped dates and grilled elk sliders.

For a first course, Rory and friends will dine on a yellowfin tuna carpaccio, while the second course will be an option between wagyu filet mignon or seared salmon along with several side dishes.

Finally, for dessert Augusta’s chefs will serve sticky toffee pudding.

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

Local Georgia peach and ricotta flatbread:“And then I wanted to try to bring a little bit of, I guess, 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.”

Eric Ripert’s yellowfin tuna carpaccio from Le Bernadin: “And then as we move on, the first course, my 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 and tuna carpaccio. So raw slices of tuna on top of that.”

“It’s a really simple dish, but every time we go to that restaurant, that’s the one thing that I have to have. I can sort of change up everything else in my order but that tuna carpaccio is the one that stays. 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.”

Wagyu filet mignon and seared salmon: “Moving on to the main course, again, you know, I want — you know, this dinner, obviously it’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.”

Side dishes: “And then for the sides, a lot of different sides. I’ve gone traditional Irish Champ. When I was a kid used to eat champ by the bowlful. So trying to tie in a little bit of my upbringing there. Some sauteed brussel 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 two a two-hour drive, and a member of a golf course there who had been in that club; a little bit of local ingredients being brought back in.”

Sticky toffee pudding: “And then for dessert, I think very much a crowd-pleaser, sticky toffee pudding with vanilla ice cream on warm toffee sauce.”

McIlroy closed out his menu with a pricey selection from Augusta National’s famed wine cellar, which Rory described as his “favorite part of the menu.”