The front dish starts with a variety of sauces, finger cakes and chestnut soup, followed by fresh Scottish salmon fillets with cabbage and mini chestnut muffins. The main course is my favorite roasted scallops, pumpkins, chestnuts, and topped with a rich creamy chestnut sauce. The scallops are large in size, the meat is fine and sweet, and the chestnut meat is also very full. In addition to the salty sauce, the other parts are well grasped. The last chestnut Sydney ice cream is too sweet and greasy, and it will be better to eat with tea. In general, the price is still a very high meal.