Idalia, the new ground-floor restaurant inside London's redeveloped Olympia exhibition centre, opened to a room of blood-red marble columns and artificial greenery – but on the plate, the reality fell short. According to a recent review, the dining experience at the Grade II-listed Pillar Hall was marred by under-seasoned dishes, overpriced offerings, and a sense that the kitchen has not yet found its footing. The critic, who dined during a quiet period when no conferences were running, was charged roughly £50 per head and left profoundly disappointed.

The £50-per-head reality check at Idalia

The review paints a mixed picture of value. At approximately £50 per person, the meal included a bright start with Korean fried chicken – crisp batter and a decent chilli kick – but quickly went downhill. An asparagus dish with poached egg was let down by an aggressively sharp hollandaise , while a crab salad was described as dull, under-seasoned, and fridge-cold; it was removed from the bill entirely. For a restaurant in a landmark venue, such basic errors suggest either a kitchen still in training or a menu priced too high for its execution.

Olympia's historic Pillar Hall sets a high bar

The setting is undeniably grand: the imposing blood-red marble columns and elegant stucco ceiling are Grade II-listed, and the central circular bar is surrounded by abundant artificial greenery. The review notes that service was warm,professional,and dog-friendly. But Olympia's redevelopment is a major event in London's cultural and commercial landscape, and Idalia is its first culinary flag-bearer. If the flagship restaurant underwhelms, it could cast a shadow over the entire venue's food-and-drink ambitions. The review's observation that the room was sparsely populated – typical of a non-conference day, but still telling – hints at the challenge of filling a space built for big events.

The £28 curry that 'you'd forget on a plane'

A Sri Lankan chicken curry priced at £28 was the most damning item. The critic deemed it merely acceptable – akin to airline business class food – and utterly forgettable.. The accompanying sambals were described as generic commercial products, far removed from authentic Sri Lankan preparations. The Herdwick lamb rump, cooked pink, was curiously flavorless with an underwhelming jus. for a restaurant charging premium prices on a historic site,such mediocrity is a strategic risk. The review suggsts that even with its proximity to the critic's location, a return visit would require payment.

Can Idalia become more than a work in progress?

The review leaves a key question unanswered: Is Idalia's current state a temporary wobble during a soft launch, or does it reveal a fundamental mismatch between ambitions and execution? The venue's redevelopment is long-awaited, and Idalia is the first of what will likely be a cluster of dining options. If the kitchen can address seasoning, portion control, and the sour note of overpriced mediocrity,the grand setting could yet work in its favour. But London diners have no shortage of spectacular rooms with impeccable food, and first impressions matter. The critic explicitly hopes Idalia is merely a work in progress – but in a city where a bad review is just a scroll away, the clock is ticking.