Rory McIlroy has curated a diverse culinary selection, featuring gourmet dishes and a tribute to his Irish heritage, for his Masters Champions Dinner.
This customary banquet, held two days prior to the tournament’s commencement, showcases a menu handpicked by the reigning champion from the previous year. This year, that role falls to McIlroy, who finally claimed his inaugural Green Jacket a year prior, concluding his prolonged anticipation.
The Northern Irishman vanquished his Ryder Cup colleague Justin Rose in a sudden-death playoff at Augusta National, thereby achieving the career Grand Slam.
Among the many privileges associated with this accomplishment was the opportunity to share a meal with previous Masters champions.
This year, guests will be offered a quadruple-course meal that commences with a selection of four distinct appetizers: elk sliders, rock shrimp tempura, peach and ricotta flatbread, and bacon-wrapped dates. The concluding choice is thought to be a culinary signature of his mother.
Tuna preparation among McIlroy’s most cherished dishes at prestigious New York eatery
Following this is a yellowfin tuna carpaccio, a staple order for McIlroy at Le Bernardin, a Michelin three-starred establishment situated in Midtown Manhattan, New York City.
The attendees are presented with a pair of options for the main course, specifically, either filet mignon or seared salmon. Accompanying both selections will be Brussels sprouts, carrots, onion rings, and Irish champ, a concoction of pureed potatoes, green onions, milk, and butter. McIlroy elucidated: “When I was a kid, I used to eat champ by the bowl full. So I’m trying to tie in a little bit of my upbringing.”
The meal culminates in a sticky toffee pudding.
To complement the culinary offerings, McIlroy has opted for a similarly extravagant selection of wines. Shane Lowry assisted in curating selections that include a Bordeaux valued at £1000 per bottle.
The 2026 Masters is scheduled to commence on Thursday, April 9, extending through Sunday, April 12.