Catering to your aircraft in Port Mathurin.
Rodrigues runs on small aircraft and tight galleys. At Sir Charles Gaetan Duval Airport we cook for the aircraft you actually have, label every tray by seat, and hand it to your handling agent at FIMR.
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.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Rodrigues Island has its own table, and a private jet menu for Port Mathurin should read like it. The local specialities are octopus, usually cooked with ginger and garlic or served cold in a salad, and the small pink lentils grown on the island. Rodrigues chilli sauce goes in its own pot, and honey and dried fruit travel well. Fresh pineapple and mango suit an inflight menu in season. These are the private jet food items that pack cleanly for a cabin without an oven. Private jet platters of cold octopus salad and fruit, gourmet inflight meals built around lentils and fish, private jet snacks of dried banana and cassava crisps: all local specialities from Rodrigues Island, handed to your FBO at FIMR.
On Rodrigues Island, the private jet food that tells you where you landed is simple: octopus, lentils, chilli, honey. Our private jet menu for Port Mathurin starts with those local specialities. Rodrigues octopus salad is served chilled and re-plated at altitude, while the lentils make a warm side from the cabin oven. An inflight menu here stays light: grilled fish, rice, fruit. Private jet platters carry cold octopus and island fruit, gourmet inflight meals use fish and lentils, and private jet snacks include dried fruit and honey sticks. Order for FIMR and we pack it for your galley.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Rodrigues is a single-runway island, and everything a galley needs has to be planned before the aircraft reaches Port Mathurin. Private jet catering at Sir Charles Gaetan Duval Airport (FIMR / RRG) means local octopus, island lentils and tropical fruit packed for your galley. Inflight catering, in-flight catering and aviation catering share one brief here: tell us the type and the seats. Business aviation catering and executive jet catering come with cabin crew meals and diplomatic flight catering on request, all through the FBO.
Business jet catering at Rodrigues usually means a small cabin on a long leg. Corporate jet catering, charter flight catering and VIP flight catering here lean on a cold plate that waits in the drawer. Our private jet chef writes a bespoke menu around island octopus and fruit, and luxury inflight catering is packed at FIMR for your galley.
When an official delegation lands on Rodrigues, the menu is approved before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share discreet packing and clear labelling.
Special meals at Rodrigues start with the kitchen's ingredients: seafood and peanut are common here, so allergen free orders are packed in their own box and marked by seat number. Kosher and halal requests, vegan and gluten free plates, and kids meals are confirmed by phone or email before the aircraft reaches FIMR.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
On Rodrigues, crew meals are a separate request and billed in the normal way. Flight crew meals and pilot meals are boxed apart, crew catering is marked CREW, and cockpit meals are easy to eat in the jumpseat. Crew meal boxes can hold different meals for pilots when the operator wants it.
FBO catering at Rodrigues is handed over at the aircraft. Catering delivery to the FBO goes through the general aviation terminal, and ground handling catering is coordinated with your handling agent, so handling agent catering stays one clear line.
On Rodrigues the galley is loaded according to the aircraft. A turboprop or small jet is provisioned by hand through the cabin door, while a larger aircraft may need a high loader for galley catering to be delivered airside. Tell us the type and we plan airside catering delivery and aircraft provisioning for FIMR around your handling agent.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Sir Charles Gaetan Duval Airport serves Rodrigues Island, part of Mauritius, as the island's only airport. Airport catering here supports general aviation and FBO services, with ground handling services arranged through your agent.
Rodrigues is a quiet business aviation hub with weather that changes quickly. Aviation catering, inflight catering and in-flight catering follow the aircraft type, business aviation catering fits the galley, and executive jet catering, diplomatic flight catering and cabin crew meals can be added by request.
Mauritian rules cover all food arriving on Rodrigues. Declare fresh items at arrival; ordering on the island means less to explain to the border.
Average rating from the cabin crew and pilots we cater for.
“Our priority at FIMR was smoked salmon bagels and sliced fruit for 3 passengers, with a revised passenger count shaping the service plan. The order made airport catering feel manageable because the cabin service sequence had been considered beforehand. The Galley Girls kept the starters separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the sauces ready without cluttering the galley work area during preparation.”
“A request for smoked salmon bagels and sliced fruit, 3 passengers, and a changing departure schedule: that was our brief for the departure at RRG. I appreciated the emphasis on meal organisation throughout the inflight catering arrangements. The confirmation from The Galley Girls showed the side dishes clearly enough for us to check the planned service quantities. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered.”
“Rather than an elaborate service at Sir Charles Gaetan Duval Airport, our 5 guests wanted a mezze selection with flatbreads, organised sensibly around an evening cabin service. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. The cabin team could match the desserts to the request before moving on to the remaining departure tasks. My main takeaway from this in-flight catering order was the practical approach to final order confirmation.”
Start with the galley. A jet with an oven can carry lentil stew and grilled fish; one without carries chilled octopus and fruit. Those choices drive the cost of private jet catering at Rodrigues, together with the number of seats.
If two seats become five, the lead time question becomes a portion question: more octopus, more lentils, more fruit. We handle last-minute changes, and say so plainly if an item cannot be had on the island.
Mauritius controls fresh food imports, and Rodrigues follows. Aircraft type matters because larger cabins carry more uneaten food that must be declared. We source locally where we can, which keeps the galley simple at clearance.
Bringing your own food means customs rules on arrival, and a headcount that moves makes it harder to guess quantities. Ordering on the island lets us adjust the seat labels.
Not part of it. A charter into Port Mathurin covers the flight; food is ordered separately. Larger aircraft simply mean a fuller order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
