Jason Price loves Japanese food and will be adding it to his menu. Photo: Oliver Jacques.
Small-town clubs don’t come much bigger than Griffith Exies, which employs 20 chefs, has a hundred-plus menu items and multiple dining areas after extensive renovations in 2024.
Leading the cavalry is head chef Jason Price, who might be considered a veteran of the industry.
After graduating from Wade High, Mr Price landed his first job at the Kidman before working at the French fine dining Michelin Restaurant (now closed). He then moved to Hamilton Island and Canada before returning to his hometown and leading the revamped Griffith Exies Club, a role he balances while raising a baby and toddler.
“The honeymoon period is over for the club but we are still getting hammered. We’re just getting busier and busier,” he said.
“But we have more plans; we are opening a sushi bar next week and serving items like nigiri.”
Region caught up with the 42-year-old as part of our regular ‘Five Minutes with’ series.
Cindy Butler and Natalia Vecchio provide service at Griffith Exies with a smile.
Best recent dining experience: Degustation menu at the qualia resort on Hamilton Island.
Favourite type of cuisine: Japanese, which is why I want to add sushi to our menu.
Weirdest thing you have eaten: Bulut, which is a duck fetus in an egg. It’s a Filipino dish.
Most embarrassing thing in your pantry: Smoked oysters.
One ingredient you can’t live without: Garlic or onions.
Honey chicken is always a favourite. Photo: Facebook.
A food you don’t like: Insects – I wouldn’t eat them.
One thing on your menu we must try: Pork adobo. It’s braised pork in soy and garlic; it’s a Filipino signature dish. I use my mum’s recipe.
Something new on the menu: We have 25 specials at the one time so you’ll always get something new. We’re also looking at doing a steakhouse at our Sporties venue.
Advice for a vegan diner: We cater for everyone. If you can’t find something on the menu you like, we’ll make something up.
Next big thing on the Riverina food scene: Japanese, I hope. We lack that in Griffith, that’s why we are introducing it.
Pork Belly Bao Buns. Photo: Facebook.
Death row meal: A nice sashimi plate with some oysters washed down with a whiskey sour.
Culinary influence: Anthony Moore, the former head chef at Michelin – he was a mentor for me.
Favourite cookbook: I don’t really use cookbooks. I go with the classics and put my own touches on them.
Advice for a Year 12 graduate thinking of becoming a chef: Think about how much you want a social life before you decide on this career.
Top three cooking tips:
1. Try the dish beforehand.
2. Simple is the best.
3. Don’t try and go beyond your ability.
