Rory McIlroy Unveils Exclusive Masters Club Dinner Menu

Rory McIlroy has revealed the menu he selected for the annual Champions dinner held on Tuesday night before the Masters. The offerings reflect his childhood memories, Georgia flavors and favorite dishes from abroad.

Menu highlights

McIlroy chose four appetizers that blend personal history with regional influence. They include bacon-wrapped dates, grilled elk sliders, rock shrimp tempura and a peach and ricotta flatbread.

The dates honor a family recipe his mother made often. The peach and ricotta flatbread nods to Georgia’s produce and culinary style.

First course and mains

Yellowfin tuna carpaccio is the plated first course. McIlroy modeled it after a favorite preparation he enjoys at Le Bernardin in New York.

Champions attending the dinner can select either a wagyu filet mignon or seared salmon as the main. Both choices aim to please varied palates in the room.

Dessert

For dessert, McIlroy picked sticky toffee pudding. He described it as a crowd favorite and a fitting end to the meal.

Inspiration and tradition

McIlroy said his menu was inspired by upbringing and time spent preparing for the event. He also noted that he ate a lot of elk during preparations last year, which influenced his choice.

The Champions dinner is a long-standing Masters Club tradition. Past champions gather each Tuesday night before the tournament for the event.

Who chooses the menu

The previous year’s winner selects the menu. That champion also covers the cost for the dinner.

Last year’s selections

Scottie Scheffler, last year’s host, followed his Texas roots for his menu. He served cheeseburger sliders, firecracker shrimp, meatball and ravioli bites, and Texas-style chili as starters.

Scheffler offered two mains: a wood-fired cowboy ribeye or blackened redfish. His dessert choice was a warm chocolate chip skillet cookie.

This report was prepared for Filmogaz.com and includes key elements from McIlroy’s exclusive Masters Club dinner menu announcement.