Running from Friday, 17th to Sunday, 19th February, the special menu created by head chef Jamie Thickett, will include dishes such as Wild Atlantic prawns baked in herb crust with shellfish aioli and tomato and Squid ink bigoli with crab, radicchio pesto and pepper dressing; and for dessert, a Blood orange semifreddo with pistachio meringue and orange curd and Fresh fritelle with saffron custard, chocolate and rhubarb jam. As well as Jamie’s specials, guests will be able to enjoy a specially themed Venetian cocktail! Masks and costumes optional, but encouraged!
For more information click here