The Fandangoe DISCOTECA

Extending its opening days for Easter weekend, visitors can shake off their day in The Fandangoe DISCOTECA, a micro-disco created by artist Annie Frost Nicholson. Located by The Beatles Story at Royal Albert Dock, dance the day away or relive old memories with a treasured tune from 12pm-3pm and 4pm-7pm on Good Friday and Saturday, and 12pm-4pm on Easter Sunday and bank holiday Monday.  

Plus, don’t forget to take part in the dock’s Bunny Tail Trail to track down the Easter Bunny and be in with the chance of winning the ultimate weekend on the dock. 

Titanic Hotel Liverpool

Hop over to Titanic Hotel Liverpool this Easter and tuck into a choc-tastic Afternoon Tea for the occasion. Complete with a range of fresh finger sandwiches, scones with jam and cream, and chocolatey cakes, it’s the perfect treat for those with a sweet tooth.

Also available, across the long Easter Weekend, Titanic Hotel is serving up an exclusive Hot Cross Martini in the Rum Bar. Savour the flavours of Kraken rum, Cointreau, Aperol, orange juice and more with views overlooking Stanley Dock. 

Gusto 

A memorable Easter lunch is on the cards at Gusto with their indulgent roast dinner. Serving up a succulent selection of sirloin of beef, roast chicken, porchetta-style pork belly and crackling, and a three-meat ragù shepherd’s pie, enjoy their Sunday Sharing Roast with all the trimmings on Liverpool’s iconic waterfront.  

Miller and Carter 

Creating an exceptional Easter for diners from 22nd March to 7th April, tuck into a limited edition Australian Aberdeen Black Grain Fed 10oz Sirloin for the perfect melt-in-your-mouth meal. Plus, savour a selection of exclusive cocktails until 14th April, including a Chocolate Orange Spritz, Rhubarb and Custard Sweetini and Miller’s Velvet Martini.

Roly’s Fudge 

Those looking to make the most of the sweet treats this Easter can visit the dock’s award-winning Roly’s Fudge. Offering its special Hot Cross Bun fudge for the occasion, this fruity flavour is full of sultanas, raisins and currants as well as being lightly spiced to see in the new spring season.  

Find out more here