Kennedys Coffee launches The Sandough – a new pinsini-based lunch offering in Tweed Heads
Since opening in 2022, Kennedys Coffee has worked its way into the fabric of Tweed Heads life – the kind of place people build their mornings around, where the regulars are known and the coffee is dialled in. Now, the team is shifting into lunch with the launch of the Sandough – a new permanent menu built around a Roman-style pinsini base.
Few things hit quite like a good sandwich. Equal parts comforting and creative, it’s a format that invites endless variation – layered, pressed, toasted or piled high (or all of the above). Lately, the humble sanga has been having a bit of a renaissance, with sandwich bars popping up and queues forming for the well-built ones. At Kennedys, that obsession is being taken a step further with the Sandough.
Available from April 10, the Sandough introduces a slightly different take on the sandwich. Instead of sourdough or focaccia, the base is a high-hydration pinsini dough, cold-fermented over 72 hours to create something soft, pillowy and lightly charred, with just enough chew to hold everything together. The result is lighter, a little less dense and designed to let the fillings do their thing.
“We’ve always loved Italian food — always chasing that Italian fix. When we started thinking about lunch, the pinsini felt like the natural direction. It gave us something lighter and different, and honestly — it’s what we think lunch in Tweed has been missing,” says co-owner Ebony.
The launch menu keeps things tight, with three core options that deliver bold, familiar flavours. There’s the Saucy Vodka Schnitz – a crispy chicken schnitzel layered with house-made vodka sauce, stracciatella and fresh rocket. The Smoked Caesar folds slow-smoked chicken, crispy bacon, roasted garlic aioli and parmesan into the mix, while the Chimmi Steak pairs medium-rare rump with basil chimichurri, roasted peppers and aioli.
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For Ebony, the hero was clear from the start. “The Saucy Vodka Schnitz was always the one we wanted to do. When we decided on the pinsini as the base, it just made it an even better combination. The dough and those flavours together — that’s the whole idea in one bite.”
While the offering might feel like a natural next step, it’s something the team has taken its time with. “When we took over this space post-COVID, rebuilding our breakfast trade and our regulars was the focus – that took everything we had. Now we’re ready for lunch. But we didn’t just want to launch a normal lunch. If we were going to do it, we wanted something different. Something worth travelling for.”
That thinking extends beyond the initial menu. While the launch lineup is deliberately concise, it’s not static. “The three dishes on the launch menu are the ones that made the cut — but there were a lot of great ideas that didn’t make this list. That’s why we’re doing a monthly special. There’s plenty more to come.”
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