Soft Toasted Brioche Bun Stacked with a Tamworth Pork Patty on Sliced Avocado and Zephyr Slaw with an Over Easy Egg, Griddled Cheddar & Honey Sriracha.
Optional: Fresh Chillies
Soft Toasted Brioche Bun Stacked with a Sliced Avocado and Zephyr Slaw with an Over Easy Egg, Pink Onions, Griddled Cheddar, Fresh Chives & Sriracha Mayo.
Optional: Fresh Chillies
As above with Ginger Pig Smoked Streaky Bacon
ALL DAY, SON!
Soft Toasted Brioche Bun with a Tamworth Pork Patty an Over Easy Egg, Griddled Cheddar & Zephyr Wholegrain Sauce (Honey Mustard Mayo)
Soft Toasted Brioche Bun with Smoked Belly Bacon on Zephyr Slaw with a Runny Free Range Egg, Griddled Cheddar Cheese & Chipotle Ketchup
A Fresh Plate of Sliced Avocado, Streaky Smoked Bacon, Tamworth Sausage Patty, Eggs Your Way, with Hash Browns on Slaw, Drizzled with Sriracha Mayo, Honey Sriracha and a Sprinkling of Chives
3 Crispy Hash Browns with Secret Sauce and a Sprinkling of Chives
Shredded Red & White Cabbage with Hand Chopped Fresh Coriander Leaves Tossed in House-Made Honey Lime Vinaigrette
SON OF A GUN
Soft Toasted Brioche Bun with Seared Bavette Steak on Slaw with Griddled Cheddar Cheese, Homemade Chimichurri and Fresh Chillies
Rare-Breed Aged Chuck and Brisket Patty, American Cheese, Slaw, Ketchup & Cayenne American Mustard
Only in December: Pork & Chestnut Stuffing Patty, Apple & Sprout Top Slaw with Mulled Cranberry Dressing, Smashed Maris Piper Roasties, Smoked Streaky Bacon, Chicken Gravy Mayo and Cranberry Sauce
An LA Staple, any time of the day. We do ours like this: Smoked Streaky Bacon, Avocado, Hash Browns, Free Range Eggs, Cheddar Cheese, Chipotle Salsa and Fresh Chillies Wrapped in a Warm Flour Tortilla
Soft Toasted Brioche Bun with Smoked Belly Bacon, Over Easy Egg, Sliced Avocado, Griddled Cheddar and 2 Crispy Bacon Fat Hash Browns.
Served with Chipotle Ketchup
SAN PELLEGRINO SODAS
San Pellegrino Sodas, Bottled Water
MEAT AND EGGS ARE PROUDLY SOURCED DIRECTLY FROM THE GINGER PIG FARM
TUESDAYS: KERB, INDIA QUAY MARKET
US ON INSTAGRAM FOR UP TO DATE LOCATIONS
10 - 15
My name is Oz and firstly, thank you for taking the time to check out Zephyr.
Zephyr began in 2016 after I had spent some time working in Los Angeles and fell in love with the food that Southern California (SoCal) had to offer. I got really into how the food was presented and more so, the mouth watering flavour creations. The influences from Mexico, Korea, France, Italy and other neighbouring American States interested me and I started getting ideas.
Back in London I started obsessing how over to recreate the experience I had in LA.
My background is in film making but my passion for good food has always driven me to love cooking. I spent all my savings on the bare-bones of a street food set up, and with a few valuable pointers from a friend working as a chef, I went gung-ho into it! Without much of a clue about what I was doing the experience was a huge learning curve. But with much experimentation and patience I'm proud to say that I've done it! I've secured some great suppliers, learned some invaluable techniques and nailed down a menu of vibrant flavours inspired by my time in Southern California.
Roping in my better half (Sheena) for the ride and a growing team of awesome people, we proudly offer a contemporary take on SoCal street food to you hungry Londoners!