Sambava · FMNS / SVB · Antsiranana

Private jet catering at Sambava Airport (FMNS / SVB), Sambava

Catering to your aircraft in Sambava.

On the SAVA coast the harvest decides the menu. For Sambava (SVB) we turn vanilla, langouste and zebu into plates that survive a galley, handed over at the FBO to the crew.

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

Private jet catering with local specialities from Sambava

Sambava is the vanilla capital of the SAVA region in Antsiranana, and a private jet menu for Sambava starts there. Vanilla pods go into creme brulee, panna cotta and sauces for fish and langouste, and they travel better than almost any local product: dry, sealed and with no cold chain to worry about. A private jet food order for Sambava can pair that with Malagasy local specialities such as zebu skewers, coconut-braised prawns and mango or lychee when they are in season.

Private jet platters from this coast lean on seafood: langouste, tiger prawns and grilled white fish from the Indian Ocean, served chilled with a lime and vanilla vinaigrette. Gourmet inflight meals can follow the same logic hot: zebu filet with a green peppercorn sauce, romazava-style greens, rice scented with ginger. Pepper and cloves from the SAVA coast come aboard as private jet snacks, such as vanilla cashews, banana chips and small coconut biscuits. Our inflight menu for Antsiranana always names the dish and says how it finishes in the galley: oven, sauce apart, chilled or re-plated cold.

Open the menu Download the menuPDF

Local specialities of Antsiranana: vanilla, langouste and zebu, a private jet menu for Sambava

01Langouste with vanilla butterChilled, sauce apart

02Zebu filet with green peppercornOven

03Coconut tiger prawnsOven

04Vanilla creme bruleeRe-plate cold

05Mango and lychee plateChilled

06Vanilla cashews and banana chipsDry, sealed

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 · SambavaSambava Airport · FMNS

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

Sambava sits at the heart of Madagascar's vanilla country, on the north-east coast of Antsiranana, and a vanilla-scented galley is the first thing a local menu offers. Private jet catering at Sambava (FMNS/SVB) is built on that harvest, on zebu and on the Indian Ocean catch. Inflight catering here starts with what the market holds in season, and aviation catering for the aircraft is cooked and packed to match the galley you have. Business aviation catering and executive jet catering for the trip are handed over to your handling agent, and diplomatic flight catering and cabin crew meals follow the same plain order, by phone or email, 24/7.

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 catering for an aircraft at Sambava (FMNS), with trays packed for the galley

Business aviationOur core

VIP flight and private jet catering at Sambava Airport (FMNS)

Business jet catering for FMNS begins with a question about the galley: oven or no oven, drawer or no drawer. Corporate jet catering for a small delegation often means cold platters and one hot dish. VIP flight catering and charter flight catering use the same local produce, and a private jet chef at Sambava will adjust the bespoke menu for the cabin. Luxury inflight catering here is zebu, langouste and vanilla, plated for the guests.

Government flight catering and VIP aviation catering at Sambava Airport, Antsiranana, Madagascar

State & royalDiscretion, protocol

Head of state and government inflight catering at Sambava Airport (SVB)

A state visit to the SAVA region is rare and carefully managed. Head of state flight catering at Sambava is cleared by the protocol office, not the kitchen. Government flight catering and VIP aviation catering are cooked from local produce, and state visit aircraft catering is handed over through your handling agent with named contacts only.

Private jet platters and gourmet meals: jet catering in *Sambava* (SVB)Or write your own, we cook it

Private jet platters with langouste and tropical fruit, chilled for a flight from Sambava (SVB)

Cold galley

No oven · served in four minutes

Private jet platters: langouste, prawns and limeChilled

Mango and lychee, cut and boxedChilled

Gourmet inflight meals: vanilla panna cottaRe-plate cold

Private jet snacks: vanilla cashews, banana chipsDry, sealed

Gourmet inflight meals with zebu and coconut curry, ready for the galley oven at Sambava (FMNS)

Hot service

One oven · re-plated in twelve minutes

Zebu filet, green peppercorn sauceSauce apart

Coconut fish curry with ginger riceOven

Romazava-style greens with zebuOven

Grilled tiger prawns, vanilla butterOven

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

Halal, kosher and kids meals: inflight catering at Sambava Airport (SVB)

On the SAVA coast, the allergens that matter are coconut, shellfish and tree nuts such as cashews, which show up in sauces and in snacks. Kosher, halal, vegan and gluten free requests are handled as a procedure: dedicated boards, sealed boxes, seat numbers on the lid. Special meals and allergen free dishes for Sambava are cleared before cooking, and kids meals are simple plates with no sauce surprises.

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

Crew meals for pilots and cabin crew at Sambava Airport (SVB)

On a turnaround at FMNS, crew meals are the order nobody thinks about until the crew is hungry. Flight crew meals, pilot meals and cockpit meals are packed in crew meal boxes, on request and invoiced with the rest. Crew catering for a wait on the ground is hot or cold, and different meals for pilots can be agreed in advance. Everything is labelled CREW and handed over at the FBO.

Meal passFMNS

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passFMNS

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Sambava Airport (FMNS/SVB) apron and terminal, Antsiranana, Madagascar, where FBO catering is delivered

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Sambava Airport

Catering delivery to the FBO at FMNS is straightforward: we pack, label and hand over to your handling agent at the general aviation terminal. FBO catering for a small aircraft is often a hand-carry to the door. Ground handling catering and handling agent catering are coordinated on the same call, and the tail and slot are confirmed before we cook.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Sambava Airport

Aircraft at Sambava vary, and the type decides how the order is loaded: door height, galley size, and whether a high loader is needed or a hand-carry to the cabin door is enough. Galley catering for FMNS is packed for the galley you actually have, and we ask for the type before we cook. Airside catering delivery runs through your handling agent, and aircraft provisioning for a larger type is agreed on the same call.

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 airportFMNS / SVB

About Sambava Airport (SVB): airport catering for business aviation

FMNS serves the town of Sambava and the vanilla coast of Antsiranana. Airport catering for the field is built on local produce, and general aviation arrivals are met by the handling agent. FBO services and ground handling services are small-scale, which makes coordination direct.

Business aviation

Sambava is not a business aviation hub in the usual sense, but its vanilla season brings buyers, and business aviation catering follows the harvest. Inflight catering and in-flight catering for these trips are built on vanilla, seafood and zebu. Aviation catering and executive jet catering for FMNS are agreed on the type and the slot, and diplomatic flight catering and cabin crew meals are added as the trip requires.

Customs & food import

Customs in Madagascar applies to food entering the country, and fresh products carried aboard may be held. For FMNS, local sourcing keeps the order simple. Your handling agent can confirm the rules for the trip.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★LIGHT JET

“The cabin briefing at FMNS included 3 passenger meals, a request for grilled salmon with a lemon dressing, and instructions addressing two separate meal services. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation. I would discuss private aviation catering with them again, especially when galley preparation needs careful coordination.”

Rebecca E. | VIP flight attendant

Phenom 300

★★★★★BUSINESS JET

“Service planning came first at SVB, with 6 passengers choosing roasted chicken and seasonal vegetables and a short ground stop influencing our preparation. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing. I would discuss business jet catering with them again, especially when galley preparation needs careful coordination.”

Eva M. | FBO operator

Global 7500

★★★★★LARGE CABIN

“Breakfast was already sorted; at Sambava Airport, the next request was a selection of petits fours and sandwiches for 5 guests, with a family lunch request to work around. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. This experience of business aviation catering gave us a useful reference for managing catering handover on another departure. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”

Sora Y. | Chief flight attendant

Gulfstream G650ER

Sambava in five questionsAsked by crews

How much does private jet catering cost for a long leg out of Sambava with two services on board?+

A quote for a long leg starts from the courses, not the route. Two services of zebu, prawns and tropical fruit will cost more than one platter and snacks. How much does private jet catering cost at FMNS? It follows the menu you build with us, and it is invoiced as its own line.

What lead time works for private jet catering at Sambava when the passenger count changes at the last minute?+

Lead time at FMNS is less about the clock and more about which dishes you pick. Dry items such as vanilla snacks and cold platters flex easily. Hot mains need a firm number. If the count changes, call or email and we adapt the menu in front of the slot.

Do customs rules at Sambava change what we can load for a delegation or government flight?+

A delegation arriving at SVB should assume that foreign fresh food will be checked on entry. Food ordered through us is local and handed over at the FBO, so customs questions mostly stay on the passenger side. Diplomatic and head of state requests go through protocol first.

Can you bring food of your own to Sambava, or arrange a kosher, halal, allergen-free or child's meal?+

If a passenger needs a kosher, halal, vegan or allergen-free meal, send the request with the booking. We check what the local kitchen can do, pack it sealed and mark it by seat. You can bring food of your own, but we recommend ordering it so it clears customs and arrives labelled.

Is catering part of a charter into Sambava when the crew waits on the ground for long?+

No, the charter does not include the food. Order it with us, on its own invoice, and tell us how long the crew will wait. For FMNS, that decides whether we pack a light cold lunch or a hot meal that survives the apron.