Yes, I did. I used (from memory):
FWH 50g
10 30g
0 20g
Dry Hop 20g
Initially it was pretty overwhelming but settled down and now towards the end of the keg (of course) it's coming out nicely.
That said, I think I wouldn't bother with the dry hop next time and maybe back off a tad on the whirlpool.
Depends on your taste buds really.
Previously I've made Belgian pales with 10-15g in the whirlpool and they have finished with a hint of marmalade that balanced the yeast (Ardennes) nicely.