Catering to your aircraft in Mocímboa da Praia.
A small apron at 89 ft above sea level, a Cabo Delgado menu of prawns and coconut: that is the brief at MZB. Former VIP flight attendants pack it for the galley and deliver to the aircraft.
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.
The private jet menu for Mocímboa da Praia follows the Cabo Delgado coast, where the local specialities are seafood, coconut and cassava. An inflight menu here leans on tiger prawns grilled with piri-piri, matapa made from cassava leaves with coconut milk, and mango and cashew, the cashew being a Cabo Delgado staple. Private jet food from this province has to travel: prawns are packed for the galley oven with the piri-piri sauce apart, matapa travels hot or re-plates cold, and fruit comes whole or cut per seat. Private jet platters carry chilled prawns with lime, mango and cashew crumble; gourmet inflight meals add coconut rice or xima with grilled fish; private jet snacks are roasted cashews, dried mango and coconut biscuits. {Region} produce changes with season and sea conditions, so we confirm what is landing before we cook.
Cabo Delgado Province is the starting point for anything we write for a private jet menu at MZB. The inflight menu reads like the coast: prawns, white fish, coconut, cassava leaf, cashew, mango and piri-piri. Local specialities are cooked and packed for the galley you actually have, each box marked by seat number. Private jet platters: cold prawns and lime, fruit and cashew. Gourmet inflight meals: matapa with coconut rice, grilled fish with sauce apart. Private jet snacks: roasted cashew, dried mango, coconut biscuit. Private jet food from Mocímboa da Praia is simple on purpose, because the apron is small and the galley does the finishing.
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.
Mocímboa da Praia Airport sits at 89 ft on the Cabo Delgado coast, and a trip here asks for a galley provisioned before anyone leaves the ground. Private jet catering for FQMP is built by former VIP flight attendants around that reality: sealed boxes marked by seat, sauces apart, handover to your FBO or handling agent. Inflight catering for the sector, aviation catering for the crew, and business aviation catering for the trip all start from the aircraft's galley, not a menu card. For executive jet catering and diplomatic flight catering, protocol is cleared first; cabin crew meals follow on request.
Business jet catering at Mocímboa da Praia is usually a short brief for few passengers. Corporate jet catering and VIP flight catering for FQMP lean on local seafood, with a private jet chef writing a bespoke menu around the aircraft's galley. Charter flight catering and luxury inflight catering are ordered separately from the aircraft.
For state visit aircraft catering at MZB, the protocol office decides, not the kitchen. Government flight catering and head of state flight catering are traceable and sealed, and VIP aviation catering is handed over by the same small team.
On the Cabo Delgado coast, allergens hide in coconut, cashew and shellfish, which is why dietary orders for Mocímboa da Praia are handled as a procedure. Kosher, halal, vegan, gluten free and allergen free meals are prepared on separate boards, sealed and marked by seat number only. Special meals and kids meals are confirmed before cooking begins, with the cashew and prawn question settled first.
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.
When the crew waits at FQMP, crew meals matter: flight crew meals and cockpit meals are packed separately from the guest trays. Pilot meals can be different meals for pilots, crew catering is ordered on request, and crew meal boxes come labelled CREW. Cabin crew meals are billed like any order.
FBO catering at Mocímboa da Praia means catering delivery to the FBO or the general aviation terminal at FQMP. We coordinate ground handling catering with your handling agent, and handling agent catering is agreed before the slot.
At Mocímboa da Praia the aircraft type decides how the galley is loaded: door height, whether a high loader is needed, and what the galley itself can store or heat. Galley catering for a large cabin is planned differently from a light jet. Airside catering delivery is agreed with your handling agent at FQMP, and aircraft provisioning is packed in sealed, labelled crates so nothing is opened on the apron.
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.
FQMP is the airport for Mocímboa da Praia, a coastal town in Cabo Delgado. General aviation uses a modest apron, and airport catering is coordinated with FBO services and ground handling services in advance, not improvised on the day.
As a business aviation hub, Mocímboa da Praia is small, and inflight catering planning matters more than menu choice. In-flight catering and aviation catering are packed for the galley, business aviation catering is ordered separately from the charter, and executive jet catering is briefed by phone. Diplomatic flight catering is cleared by protocol, and cabin crew meals follow on request.
Customs in Mozambique decide what stays on the aircraft at FQMP. Food prepared locally and sealed travels easily; imported fresh items may not. Ask your handling agent for the rules before you order.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Mocímboa da Praia Airport, with fresh fruit and breakfast pastries requested for 3 guests and a family lunch request to accommodate. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the sauces listed separately when checking how much space the complete order would require. I appreciated the emphasis on packing arrangement throughout the inflight catering arrangements.”
“My order at FQMP covered prawn salad and small fruit plates for 12 guests, with a practical service plan needed because of an evening cabin service. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. For our team, the strongest part of their in-flight catering was how they handled cabin service sequence. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Packing a charcuterie board and fresh bread for 8 passengers at MZB needed careful thought, especially given limited fridge space. For our team, the strongest part of their vip inflight catering was how they handled catering handover. I gave The Galley Girls our storage brief and asked for the starters to arrive in separate meal boxes. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Stripped-back repositioning flights are the cheapest to cater: how much private jet catering costs at FQMP is mostly crew meals and a fruit plate. Add Cabo Delgado prawns and the figure moves, so we price each menu on its own.
When the way back is booked from the ground at FQMP, the lead time question is mostly about customs and the apron slot. We confirm both with your handling agent. Last-minute orders are handled.
For Mocímboa da Praia, customs rules decide what stays aboard: animal products and fresh produce from abroad may be seized. Locally cooked, sealed meals for the galley sidestep the problem.
Waiting time at Mocímboa da Praia is when crew eat badly. Bring what you like, mindful of customs, or order boxed hot dishes for the flight deck from us, on request.
No, and that is useful here: because the catering stays outside the private jet charter, a late change in passengers only changes our order. We repack by seat number and hand over to your FBO or handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
