Rory McIlroy: Masters champion’s dinner to characteristic elk and one in every of his mom’s dishes

Rory McIlroy will use one in every of his mom’s favorite dishes amongst appetisers, that additionally embrace elk, when he hosts the normal champion’s dinner earlier than his defence of the Masters subsequent month.

The most up-to-date winner at Augusta selects the menu for different previous champions at an event which takes place within the clubhouse on the Tuesday night of Masters week.

McIlroy’s selections embrace a few of his favorite dishes, in addition to a reminder from his dramatic 2025 victory, which ended an 11-year wait to finish the profession Grand Slam of main titles.

“I think it would be pretty presumptuous to have a menu in your head before you actually win the tournament,” stated the Northern Irishman.

“But I always thought about, if I win the Masters one day, what would I want it to look like? What would I like to serve?

“I felt this time round, I wished to do one thing that I might take pleasure in, however I wished to do one thing that each one different champions would take pleasure in, as properly.”

Before McIlroy and former champions such as Scottie Scheffler, Tiger Woods and Phil Mickelson sit down, they will have a choice of four appetisers.

“My Mum does these actually, very nice dates filled with goat cheese wrapped in bacon, so I put these on the appetisers record. So because of Rosie for that one.

“In the build-up to the Masters last year, I got this big shipment of elk and I was eating a lot of that, and I didn’t want elk to be the main course because I didn’t know if everyone would like that.

“I included that into the appetisers so I’m doing grilled elk sliders, which I feel is enjoyable.”

There will also be shrimp tempura and Georgia peach and ricotta flatbread with hot honey.

The starter is a nod to McIlroy’s favourite New York restaurant, Le Bernardin, where the 36-year-old always orders yellowfin tuna carpaccio.

“That’s a enjoyable one which the membership labored with me on,” he added.

“They went as much as the restaurant and labored with the cooks, and made certain. They clearly wished to get it proper for the night time.”