The Golf house was renovated a few years ago and it is clean and still in good condition. I had pumpkin soup as an entree and although it was lovely and thick, not watered down until it resembles orange juice, which I've experienced at some hotels. Unfortunately, it really tasted quite bland to both myself and my husband, who tried mine. I'm quite a good home cook, so was disappointed by the lack of flavour of something as basic as pumpkin soup, prepared by a chef/professional cook.My husband had chicken schnitzel with salad & chips, which he basically enjoyed, although he found the salad dressing a bit on the vinegary side. Perhaps it could have been in a little jug on the side.The menu has certainly been expanded since we last dined, prior to COVID 19.It was unfortunate there was only one staff member providing service. He was doing a great job but was responsible for welcoming customers, directing them to numbered tables. He was also the bar person, taking meal orders at tables as well as collecting meals from the kitchen and delivering them to the tables.We had booked a table for lunch and when we arrived we had to line up and wait for the staff member to take an order for drinks for quite a few people sitting in one of the rooms off the main dining area. After he was finished taking the order, he very politely advised us our table number, and told us we could order drinks at the bar and that he would be over to take our lunch order. Unfortunately, my husband had to motion the staff member over when we had been waiting for about 10 minutes, as he was delayed filling the drinks order he was taking when we arrived.I must say he provided excellent service, its just that he was doing his best to take care of all diners on his own.When we have been there previously for lunch there have pretty much always been two staff members providing service, regardless what day we were there.Basically it's a lovely hotel however some of the food lacked flavour, while some tastes were overpowering. Also, one staff member providing all aspects of bar & table service is not sufficient to provide quality service to all customers.