I just brewed a 100% Brett farmhouse with about 3 lb honey in it. I had never brewed with honey and added it about 15 min before knockout. After tasting only a few weeks into fermentation I don't get alot of honey flavor or aroma coming through. Next time I might wait until fermentation.
IME experience honey is going to be a subtle flavor if you can find it at all. I've never had an in-your-face honey beer.
The more complex the beer, the less likely you are to notice the honey which is why it works well in blondes and other lighter beers.
A beer this small with that much honey, it should be noticeable.
I also wouldn't worry about it affecting attenuation. I add all my sugars to the kettle (unless I forget!) and get good attenuation on some pretty big beers. The incremental feeding approach is fine, if that's what you like, but I've not noticed a difference when I have tried it.
Are you trending more toward a braggot with that high % of honey? Perhaps you'll need to add yeast nutrients to make sure it attenuates. I don't make meads (or haven't since the early 90s) but I believe that nutrients are necessary as the honey does not provide the nutrients that the yeast needs. Can't hurt to add them here.