FNCA / CAB · Cabinda · Cabinda Province

Private jet catering at Cabinda Airport (FNCA / CAB), Cabinda

Catering to your aircraft in Cabinda.

Cabinda is a working oil-sector airport, and its rhythm is rotation crews, turboprops and the occasional delegation. We cook for the galley you have and deliver to the FBO, by crew who have served on these aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Inflight catering with the flavours of Cabinda (CAB)

Cabinda Province is a coastal enclave, and the table here is Atlantic and Congolese before it is anything else. A private jet menu for Cabinda leans on grilled fish, shrimp from the coast, and the national classics: moamba de galinha, chicken stewed in palm oil and garlic, and muamba sauces that travel well in a sealed pot.

Local specialities are packed for what a galley can really do. Funge, the cassava and maize staple, goes cold-wrapped and is portioned at re-plating; calulu of dried fish with okra and sweet potato leaves holds its flavour in a closed tray. Private jet platters of tropical fruit, mango, papaya and passion fruit in season, finish the cold side.

For an inflight menu built on private jet food from the region, grilled fresh fish is the safest hot course because it reheats in a small oven without drying out. Gourmet inflight meals on this route often pair a coastal main with a cold plate of cured meats, cassava chips and fruit. Private jet snacks from the province include roasted peanuts, banana chips and cassava crisps.

Open the menu Download the menuPDF

Grilled coastal fish and funge, local specialities of Cabinda Province, packed for a private jet menu.

01Moamba de galinhaChicken in palm-oil sauce; sauce apart, finished in the galley oven.

02Grilled coastal fishWhole fillet, lime and chilli on the side; oven finish, dressed at the seat.

03Calulu de peixeDried fish with okra and sweet potato leaves; sealed tray, oven.

04Funge with peanut sauceCassava and maize, portioned and wrapped; re-plate cold or warm.

05Tropical fruit plateMango, papaya, passion fruit in season; chilled, cut by passenger.

06Banana and cassava chipsDry snack, safe for any galley; no service needed.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · CabindaCabinda Airport · FNCA

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Cabinda Airport (FNCA)

Cabinda sits apart from the rest of Angola, with Congo on both sides, and its apron is busy with oil-sector charters on rotation. Private jet catering here is built around those crews and passengers: sealed cold plates, a hot course for the galley oven, handed over at the FBO. Inflight catering for Cabinda (FNCA/CAB) is cooked and packed for the aircraft you actually fly. Executive jet catering for oil-company delegations follows the same pattern, and cabin crew meals are ordered with the trip.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet parked at Cabinda (CAB) awaiting private jet catering and crew meals at the FBO.

Business aviationOur core

Private jet catering in Cabinda for business and VIP flights (CAB)

Business jet catering at Cabinda is usually a short brief: a charter flight catering order for a handful of passengers, a crew on rotation, a galley with one oven. Corporate jet catering and VIP flight catering follow the same plan: cold plates by seat, a hot course, a sauce in its own pot. A private jet chef can build a bespoke menu around grilled coastal fish and local sauces, with luxury inflight catering touches such as fruit carved to order.

Government delegation aircraft at Cabinda Airport, with discreet VIP aviation catering handover in Angola.

State & royalDiscretion, protocol

Inflight catering for government and royal flights at Cabinda Airport

Delegations transiting Cabinda expect discretion. For government flight catering, we pack sealed and label by seat, with no names on trays. Head of state flight catering and state visit aircraft catering both go through the FBO, and VIP aviation catering is arranged through the protocol side.

The jet catering menu at *Cabinda Airport* (CAB)Or write your own, we cook it

Chilled private jet platters of tropical fruit and prawns, packed for a flight from Cabinda FNCA.

Cold galley

No oven · served in four minutes

Private jet platters: prawn cocktail with lime and avocadoChilled

Tropical fruit plate, mango and papayaChilled

Cured meats and cassava crispsRe-plate cold

Private jet snacks: roasted peanuts, banana chipsChilled

Hot gourmet inflight meals from Cabinda: moamba de galinha and grilled fish, ready for the galley oven.

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: grilled fish with lime and chilliOven

Moamba de galinha, chicken in palm-oil sauceSauce apart

Calulu of dried fish with okraOven

Funge with peanut sauceSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals for every diet: in-flight catering at Cabinda Airport

Special meals at Cabinda are handled as a procedure, not a label. Palm oil, peanut and fish are present in many local dishes, so allergen free preparation means separate boards and sealed trays, marked by seat. Kosher, halal, vegan and gluten free requests are confirmed against what the kitchen can source for the trip. Kids meals are simple and mild, packed apart from the adult trays.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at Cabinda Airport

Crew meals at Cabinda are on request, ordered with the trip and invoiced like the rest. Flight crew meals and pilot meals are packed as crew meal boxes, labelled CREW, easy to eat with one hand. Cockpit meals for captain and first officer are separate, with different meals for pilots when policy asks for it. Crew catering is built for rotation days; cabin crew meals go in their own box.

Meal passFNCA

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passFNCA

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Terminal and apron of Cabinda Airport (FNCA/CAB), Cabinda Province, Angola.

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Cabinda Airport (FNCA)

FBO catering at Cabinda means handover to your handling agent at the general aviation terminal, then to the aircraft. Catering delivery to the FBO is coordinated with ground handling catering staff, who know the apron access. Handling agent catering instructions are confirmed with you before the slot.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Galley-door delivery and aviation catering at Cabinda Airport (CAB)

Aircraft at Cabinda range from turboprops to larger business jets, and the type decides how the load goes on. We plan galley catering from the aircraft's door height and galley layout, and confirm whether a high loader is needed for airside catering delivery. Aircraft provisioning is agreed with your handling agent in advance, so cold and hot trays reach the cabin in the order the crew will use them.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportFNCA / CAB

General aviation and airport catering at Cabinda Airport (CAB)

FNCA is a modest airport with a long runway for its size, set on the Atlantic coast. Airport catering at Cabinda is delivered through FBO services and ground handling services, with general aviation sharing the terminal area.

Business aviation

Business aviation hub is a generous term for Cabinda, but oil operators make it busy. Inflight catering and in-flight catering for these crews are simple and robust. Aviation catering and business aviation catering are planned trip by trip, executive jet catering for delegations, diplomatic flight catering when the visit requires it, and cabin crew meals ordered alongside.

Customs & food import

Angolan customs treat food as regulated goods, and Cabinda's status as a separate province means inspection can be thorough. We pack sealed, label by seat and coordinate with your handling agent so food is declared and cleared.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★VIP AIRLINER

“The 6 passenger portions of smoked salmon bagels and sliced fruit were the easy part; managing two separate meal services at Cabinda Airport took more planning. The starters came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order. For our team, the strongest part of their private jet menu was how they handled storage requirements.”

Alice K. | Chief cabin officer — BBJ

BBJ 2

★★★★☆BUSINESS JET

“Several practical details needed attention at FNCA, with chicken skewers with a couscous salad requested for 11 guests and a family lunch request to accommodate. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point.”

Jack C. | VIP flight attendant

Falcon 8X

★★★★★ROYAL FLIGHT

“As the person coordinating yoghurt pots and fresh berries for 7 passengers at CAB, I needed an arrangement that considered a changing departure schedule. I asked The Galley Girls for the salads in individual containers, with garnishes supplied separately for plating on board. This experience of in flight catering gave us a useful reference for managing crew briefing on another departure. We could finish the snack boxes as each guest was ready, rather than laying everything out at once.”

Sarah K. | Royal family manager

Global 7500

Questions crews ask about CabindaAsked by crews

How much does private jet catering cost for a Cabinda charter when the passenger count may change at the last minute?+

Last-minute passenger changes are normal at Cabinda, where oil crews swap seats right up to the slot. We price per menu, then per head, and a short or long headcount adjusts the total accordingly. Seasonal local produce stays economical; anything flown in costs more.

What is the lead time for private jet catering at Cabinda when one local product has to go on the menu?+

The simplest orders mention the local item first. A coastal fish dish, a cassava side or seasonal fruit goes on the menu only if it can be sourced fresh for your slot. We confirm before cooking, and last-minute orders are handled.

What should I know about customs for catering on a night departure or an early morning slot at Cabinda?+

Early morning slots in Cabinda are quiet, which helps customs: fewer aircraft, fewer queues. Still, food must be declared, and our sealed trays are easy to inspect. We coordinate with your handling agent before the slot.

Can you bring food for a delegation or government flight into Cabinda?+

For delegations, we recommend catering that can be traced and cleared: sealed trays, named staff, no loose items. You can carry your own, but customs treat it as an import and may open it.

Is catering part of a charter, given Angola's customs and food-import rules?+

No, it is a separate order. Under Angola's food-import rules, anything coming aboard from outside is declared; locally prepared meals from us arrive sealed at the FBO, and the invoice is its own.