Celebrate Venice Carnevale in London - at Harry’s Dolce Vita

A Venetian feast, one classical singer and masquerade masks for all, Harry’s Dolce Vita is putting on a special festivity

A special gold-dusted interpretation of the festival dessert chiacchiere, served with a caramel-hazelnut cream and chocolate mousse for dipping
A special gold-dusted interpretation of the festival dessert chiacchiere, served with a caramel-hazelnut cream and chocolate mousse for dipping

Harry’s Dolce Vita is bringing the centuries-old Venice Carnevale to Knightsbridge on Shrove Tuesday (February 13). The three-month-old restaurant has created quite a buzz since opening, and this Carnevale, traditionally celebrated as a decadent festival in the run-up to Lent, promises to be one special night full of Italian feasting, music and masquerade masks.

Tuna carpaccio with black truffle, Amalfi lemon and basil, £15
Tuna carpaccio with black truffle, Amalfi lemon and basil, £15
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Every diner will be presented with their very own Venetian-made mask to wear for the evening – and to take home – while being serenaded by a classical singer of traditional Italian songs. The restaurant will be adorned with Carnevale-style decorations, and its striking gold doors will feature a large floral installation of a masquerade mask.

Harry’s Dolce Vita, which has created quite a buzz since opening three months ago
Harry’s Dolce Vita, which has created quite a buzz since opening three months ago
Lobster spaghetti with prosecco, fresh chill, garlic and parsley, £35
Lobster spaghetti with prosecco, fresh chill, garlic and parsley, £35

Chef director Diego Cardoso has created a menu that will include tuna carpaccio with black truffle, Amalfi lemon and basil (£15); pizza of truffled mascarpone, smoked scamorza, wild mushrooms, duck egg, baby spinach, flaked Parmesan and truffle (£17); lobster spaghetti with prosecco, fresh chilli, garlic and parsley (£35), and Harry’s veal Parmesan – veal Milanese baked with buffalo mozzarella, tomato sauce, basil and Parmesan (£22).

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“I went to Venice during the Carnevale and it was fantastic, you could feel the excitement; the city was bursting with energy and everywhere people were in costume,” says Cardoso. “Venetian cuisine has always been a highlight during my visits but the special carnival dessert chiacchiere, in particular was brilliant.” Inspired by his visits Cardoso has created a gold-dusted interpretation of the dish – a sweet crisp pastry served with a caramel-hazelnut cream and chocolate mousse for dipping (£11 to share).

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