Mietta's Review
Russell Armstrong relaunched his eponomous restaurant as Seasalt which specialises in fish. He has moved to a simpler and far cheaper style (in 06mains averaged $27). The simply garnished food is more in keeping with today's demands but still retains Russell's high standards and reflects his classical training. The restaurant is on the ground floor of the Inchcolm Hotel, the dining room is small with a separate cosy bar and function area at the back.

Other published opinions

Gourmet Traveller 2011 Australian Restaurant Guide "Despite being tucked away at the back of a boutique hotel in Brisbane's medical specialist strip. Seasalt at Armstrongs turns preconceptions about hotel eating on their head. The menu here isn't all seafood, but opting for confit ocean trout with spiced pineapple, whipped goat's curd and watercress, or seared scallops with garlic, preserved lemon and chilli linguine with black garlic a'ioli, will leave you well rewarded"

Queensland Food and Wine Score: 15.5/20, One Star "Tucked away inside the Inchcolm Hotel. Seasalt may not be in the limelight but shines nevertheless. A good deal of the credit must go to owner-chef Russell Armstrong, a perfectionist with a strong classical training"

Gourmet Traveller 2010 Australian Restaurant Guide "Hotel food has a rep for being underwhelming, which is partly why Seasalt surprises. The European-accented menu allows Russell Armstrong's classical training to shine in appealing combinations of flavours"

Courier Mail Food and Wine Guide 2009 Queensland Score: 15.5/20, One Hat "Gives boutique hotel dining a new twist. If you can guess the contents of most menus before reading them, experiencing Russell Armstrong's food will be a cool breeze to blow away your culinary cobwebs"

Gourmet Traveller 2009 Australian Restaurant Guide "This is one hotel restaurant worth taking a punt on. The room is subdued and urban; the main clue to its seafood-led menu is a vase on your linen-topped table holding a Siamese fighting fish in place of flowers"

Brisbane Times Score: 14/20

Courier Mail food and wine guide Queensland 2008 Score: 15/20, One Hat "The stamp of a fine chef is in every detail, not only in the food and its presentation, but also in menu design, service, table settings, glassware even in the health of the little Siamese fighting fish that flash their neon colours on every table"

Gourmet Traveller 2008 Australian Restaurant Guide "Naturally you'd expect overtures of the ocean in this intimate dining room of the lnchcolm Hotel"

Brisbane News Dining Out Guide 2007 "With the feel of a small European bistro, Seasalt seats about 30 people"

Gourmet Traveller 2007 Australian Restaurant Guide "This is no ordinary seafood restaurant - veteran Queensland chef Russell Armstrong takes innovation to a new level in Seasalt, a compact, elegant dining room tucked inside quaint lnchcolm Hotel. I Start with the Tasmanian Pacific oysters with cucumber, lime and dill granita, or an antipasto of seafood."

Courier Mail Lizzie Loel, 29-8-2006 Score Food: 17 Wine: 15 Service: 17 Ambience: 16 "IF EVER there was an odd couple in the kitchen it's the new and unlikely pairing of chefs PJ McMillan and Russell Armstrong at Seasalt on Wickham Terrace. McMillan has a diligent but jolly persona while Armstrong is prone to the odd mood and can bark an order at his subordinates like no other. But on the night of our visit the two shared the kitchen, bickered affably about this and that and produced an interesting hybrid of their combined styles. Armstrong is a father of Brisbane cuisine and has long been feted as one of our finest classically trained chefs. His career has taken him to France and England and home again, to create contemporary classics which combine his reverence for traditional methods and abundance of creative instinct. McMillan is from the e'cco family; originally from New Zealand, he worked with its owner Philip Johnson at several of his venues, until he struck out on his own at Arc in Brunswick St. Like Armstrong, his food reflects his personality which tends towards the bright and fresh with interesting combinations of texture and taste."

Courier-Mail Goodlife Restaurant Guide 2006 ** "As the name implies the main feature on this menu is the fruits of the sea and veteran chef Russell Armstrong is no slouch when it comes to rustling up a spectacular array of the stuff."

Gourmet Traveller 2006 Australian Restaurant Guide * "Russell Armstrong is a Queensland culinary treasure, having contributed substantially tothe rise of Brisbane as a serious dining destination during the late 80s and throughout the 90s."

Brisbane News Eating Out Guide 2006 "Nestled in the Inchcolm Hotel, this elegant room is the ideal showcase for chef Russell Armstrong's imaginative creations. The compact menu focuses on seafood, and dishes reflect Russell's European experience and technical brilliance."

Courier-Mail Lizzie Loel Restaurant 31/5/05 score Food: 17 Wine: 15 Service: 17 Ambience: 16 "While Armstrong is still the figurehead of the place, he shares the kitchen with James Williams, who followed him from Michael's. Williams has a solid grasp on what is required to serve food at this level and the demand for consistency seems to be met, as testified by the loyal following of foodies who keep it busy."

Courier-Mail Goodlife Restaurant Guide 05 ** "The food's always beautifully prepared with exquisite sauces and striking presentation, and it's one of those menus that is small and delicious enough to make you want everything on it all at once."

Gourmet Traveller Australian Restaurant Guide 2005 "After a stint away, Russell Armstrong has returned to the kitchen, adding a seafood emphasis to what has always been among the best dining in town."

Brisbane News Dining Out Guide 2004 "Famed chef Russell Armstrong's cosy venture, nestled in the boutique Inchcolm Hotel, has a European cafe feel and specialises in seafood, expertly prepared."

Gourmet Traveller Restaurant Guide Australia 2004, Excellent wine list, 'While the core team behind this restaurant remains the same, the name has changed (it used to be Armstrongs) and the entire package has been freshened up...Seasalt is small and tranquil...A classical European sensibility underpins the menu...a clipped and succinct menu in a more casual environment...Service is very professional.'

Brisbane Times, restaurants, Alison Walsh. March 2002

2002 Eating Out Guide, Brisbane News