Rory McIlroy’s 2026 Masters Champions Dinner REVEALED: Elk sliders, Yellowfin tuna and a nod to his Irish roots
Rory McIlroy has unveiled his Masters Champions Dinner, with the Northern Irishman opting for grilled elk sliders, ‘Traditional Irish Champ’ and one of his mother’s specialty dishes.
McIlroy has this year’s honor of selecting the menu for the pre-tournament dinner at Augusta National, which will take place on April 7 – just two days before the start of The Masters.
The annual tradition dates back to 1952 and sees previous Masters winners dine together. These days, the only other person in the room is Fred Ridley, the chairman of Augusta National.
McIlroy, who completed the career Grand Slam with victory in 2025, revealed his selection on Wednesday.
His menu begins with four appetizers: elk sliders, rock shrimp tempura, peach and ricotta flatbread, and bacon-wrapped dates, with the latter inspired by his mother’s recipe. ‘Thanks to Rosie for that one,’ McIlroy said.
Guests will then be treated to Yellowfin tuna carpaccio with foie gras and chives, before a main course of Wagyu Filet Mignon or Seared Salmon.
Rory McIlroy has unveiled his Masters Champions Dinner ahead of the 2026 tournament
The Northern Irishman completed the career Grand Slam with victory at Augusta in 2025
That will be served with Brussels sprouts, carrots, onion rings and Irish champ, which is typically a blend of mashed potatoes, scallions, milk, and butter. ‘When I was a kid, I used to eat champ by the bowl full,’ he explained. ‘So I’m trying to tie in a little bit of my upbringing.’
McIlroy’s dessert of choice, meanwhile, is sticky toffee pudding with vanilla ice cream and warm toffee sauce.
‘In the build up to the Masters last year, I was eating a lot of elk,’ McIlroy revealed. I got this big shipment of elk, and I was eating a lot of that.
‘[But] I didn’t want elk to be the main course, because I didn’t know if everyone would like that, so I incorporated it into the appetizers.’
McIlroy’s menu includes some local flavors, too, with the Northern Irishman opting for a Georgia peach for his flatbread.
His choice of Yellowfin tuna carpaccio, meanwhile, is inspired by Le Bernardin, a three-Michelin star restaurant in Midtown Manhattan. It is a favorite of McIlroy and his wife, Erica Stoll.
‘The club worked with me on that as well,’ McIlroy revealed. ‘They went up to the restaurant and worked with the chefs… they wanted to get it right on the night.’
Perhaps predictably, his choices divided fans. ‘These menus are always horrific,’ one wrote on social media. ‘Standing ovation,’ said another. ‘That’s an elite menu.’
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