Dining
Nine premium bars. A guest chef every night from Wednesday. Three ticketed dinners. And a table that is genuinely different each day of tournament week — all of it complimentary with membership.
The week's programme
The kitchens & bars
Twenty-two kitchens and bars across almost an acre — each with its own hours, its own room and its own menu. Nothing closes for long, and nothing costs extra.
Choose a service to browse. Open any kitchen for its full menu. Set a dietary profile below and anything containing your allergens is flagged automatically.
Dietary profile
Set your allergens and we flag every menu on the property — and the kitchen receives your profile as a prep sheet before you arrive, rather than at the buffet during service.
Food-to-order is available for special dietary needs at every service. Members set this once in the app; guests set it at booking.
No profile set — all twenty-two kitchens shown without flags.
Club Magnolia serves raw and undercooked items, including oysters, sashimi and eggs. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Menus are prepared in kitchens that handle shellfish, nuts, dairy, gluten and eggs, and cross-contact is possible.
Members and guests with dietary requirements are encouraged to set a dietary profile before arrival so our kitchen is prepared. Food-to-order service is available for special dietary needs — speak to any member of the team or to your concierge.
Menu items are subject to change.
The guest chefs
Ticketed dinners
Three seated dinners across the week — a visiting chef, a written menu, wine pairings, and twenty-four covers. Separate from membership, and they sell out.
$200 per person. Reservations required. Included in no membership tier — these are booked individually.
The signature
Bright lemon. Soft peach. Cool mint. A lively snap of ginger. Guests nicknamed it the Magnolia Mule years ago and it stuck.
Named for the road the club sits on. Lemon for Southern lemonade, magnolia petals for the floral note, ginger beer for the sparkle, peach as a nod to Georgia, and mint for the leaves. Served in our collector's cup.
Magnolia syrup — simple syrup infused with fresh magnolia petals, brightened with lemon. Made at the club.
Enquire
Except the three ticketed dinners. Tell us your dates and party size and a named concierge replies within one business day.