Komo
Komo

Frozen yoghurt · Orewa Beach

Something cold,
and worth the walk.

(Why we bothered)

Frozen yoghurt in this country became an afterthought. Thin, oversweet, and pulled from a machine nobody had cleaned since summer. Komo is the slow version instead.

We culture our own yoghurt, churn it in small batches each morning, and serve it within walking distance of the water.

Then we get out of the way. Six bases on tap, a toppings bar worth raiding, and a set of scales at the counter.

The rippled surface of freshly churned frozen yoghurt

(The cup)

One cup. Fill it how you like.

One size, so there is no upselling and no awkward maths. Take as much or as little as you want and pay by weight.

A Komo cup of honeycomb frozen yoghurt
Salted caramel base, honeycomb from the bar
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(Six bases on tap)

The bases.

Komo Original Tart base in a branded cup01

Original Tart

01

The classic. Clean, bright and properly sour, the one every other base gets measured against.

Frozen yoghurt

Komo Vanilla Bean base in a branded cup02

Vanilla Bean

02

Soft, creamy and flecked with real vanilla seed. The one that gets on with everything.

Frozen yoghurt

Komo Dark Chocolate base in a branded cup03

Dark Chocolate

03

Bitter enough to stay interesting. We stopped well short of dessert-sweet.

Frozen yoghurt

Komo Strawberry base in a branded cup04

Strawberry

04

Made with real fruit rather than syrup, so it tastes like strawberries and not like lollies.

Frozen yoghurt

Komo Salted Caramel base in a branded cup05

Salted Caramel

05

The indulgent one. Deep burnt caramel with enough salt to keep it honest.

Frozen yoghurt

Komo Passionfruit base in a branded cup06

Passionfruit

06

A sorbet rather than a yoghurt, so it is dairy free. Sharp, cold and very hard to stop eating.

Sorbet, dairy free

Swirl two together. Nobody is watching.

Plus a rotating guest base

Pull your own, pile it highPull your own, pile it highPull your own, pile it highPull your own, pile it highPull your own, pile it highPull your own, pile it highPull your own, pile it highPull your own, pile it high
Pull your own, pile it highPull your own, pile it highPull your own, pile it highPull your own, pile it highPull your own, pile it highPull your own, pile it highPull your own, pile it highPull your own, pile it high
A hand lifting an empty Komo cup from a stack beside the machines
01  Take a cup

One size, stacked by the machines. Grab one and start along the row. No deciding between small, regular and large.

A hand pulling the lever of a soft-serve machine into a Komo cup
02  Pull your own

Six bases on tap. Have one, have all six, swirl two together and see what happens. Nobody is watching.

A hand spooning honeycomb onto a filled Komo cup at the toppings bar
03  Load it up

The toppings bar is yours. Fruit, nuts, chocolate, honeycomb, sauce. As much or as little as you like.

A filled Komo cup sitting on the scales at the counter
04  Weigh and pay

Pop it on the scales at the counter. You pay for exactly what you took, and nothing more.

(The shop)

A small room, two minutes from the sand.

The Komo counter, an oxblood lacquered curve under a single pendant light with the sea through the window
Detail of the counter edge in brushed brass with a stack of Komo cups

Terrazzo underfoot, brass on the counter, and a window that does most of the decorating. Eat in if it is raining. It usually is not.

A Komo cup held up against the beach at golden hour

(On top)

The toppings bar is all yours.

A short list, kept short on purpose. Everything on it is worth the space it takes up, and you help yourself to as much of it as you like.

Dessert toppings arranged in clusters on a blush surface
  • Golden honeycomb01
  • Crushed pistachio02
  • Fresh raspberry03
  • Dark chocolate shard04
  • Freeze dried strawberry05
  • Cocoa nib06
  • Toasted coconut07
  • Salted caramel08
  • Passionfruit09
  • Fresh blueberry10
  • Roasted almond11
  • Manuka honey12

(Not open yet)

Be there on day one.

We open at Orewa Beach in Summer 2026. Join the waitlist and we will email you the day the doors open, with $20 to spend on your first visit.

One email when we open, and the voucher. Nothing else, and you can unsubscribe any time.

(The neighbourhood)

Frozen yoghurt in Orewa, and the rest of the Hibiscus Coast.

Komo sits at Orewa Beach, a short walk from the sand and the reserve. If you are coming from further along the coast we are an easy trip fromOrewa, Red Beach, Silverdale, Millwater, Whangaparāoa, Manly, Stanmore Bay, Hatfields Beach and Waiwera.

Whether you spell it yoghurt or yogurt, it is the same thing and it is cold. Good after a swim, good after the school run, and good on the way back from the market. Park on the main street and follow the sound of the scales.

A calm New Zealand east coast beach at golden hour

(Come and find us)

Orewa
Beach.

Where

[Street address TBC], Orewa Beach, Auckland 0931

Hibiscus Coast, Auckland

Open in maps →

When

Monday to Thursday
[TBC]
Friday to Sunday
[TBC]
Public holidays
[TBC]

Say hello