Catering to your aircraft in Vilanculo.
Dry season brings light jets and turboprops to Vilankulo, FQVL, with guests heading to the islands. Our flight attendants prepare the seafood, the fruit and the crew meals, and hand them to your handling agent.
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.
Vilankulo looks out over the Indian Ocean from Inhambane Province, and the private jet menu here follows the water. Local specialities arrive in a galley as prawns in piri-piri, grilled kingfish, matapa made from cassava leaves with coconut and peanut, and chicken in a lemon and chilli marinade.
Each dish is packed for how it travels: the sauce apart, the grilled fish chilled and re-plated, the matapa finished in the oven. The inflight menu also carries tropical fruit from the Inhambane coast, cashew nuts and bread rolls for the crew. Private jet food built on Vilankulo ingredients is a pleasure to serve, as long as the galley is briefed at the order.
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.
Tail on the apron at FQVL, passengers bound for the islands: this is the Vilankulo rhythm. Our private jet catering covers aviation catering for owners, charterers and delegations, from business aviation catering for island-hopping families to executive jet catering for longer sectors. Diplomatic flight catering is cleared by protocol first, and every tray comes with the restriction card for its seat.
A typical business jet brief at Vilankulo is six to ten guests, a tropical lunch and a return leg after sunset. Business jet catering and corporate jet catering here favour prawns and cold plates; VIP flight catering and charter flight catering add chilled wines and fruit. Luxury inflight catering is shaped by a private jet chef working from a bespoke menu.
Government flight catering at Vilankulo is rare but real, with ministers and delegations using the airfield for coastal visits. Head of state flight catering, VIP aviation catering and state visit aircraft catering are cleared by protocol before anything is cooked, with sealed trays and a named team.
At Vilankulo, dietary requests follow the local kitchen: shellfish and peanut are everywhere, so allergen free service means a separate board, a separate box and seat-numbered labels rather than a promise. Kosher, halal, vegan, gluten free, kids meals and other special meals are briefed with the order and packed apart from the guest trays.
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 on the apron at FQVL, food has to be simple: crew meals in a box, flight crew meals with rice and grilled chicken, pilot meals kept apart from the cabin. Crew catering is on request and invoiced. Cockpit meals travel sealed, crew meal boxes carry the CREW label, and different meals for pilots are available.
FBO catering at Vilankulo ends where the aircraft begins: we hand the order to your handling agent at the general aviation terminal. Catering delivery to the FBO is arranged with ground handling catering support, and handling agent catering is coordinated plane-side.
Vilankulo handles light and mid-size jets and turboprops far more often than large cabins, so the galley decides the packing. Galley catering is sized to the drawers and the single oven you have, and airside catering delivery is made to the aircraft door through your handling agent. Aircraft provisioning for a larger type is agreed beforehand, so the right vehicle and the right trolley are 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.
Vilankulo Airport serves the coast of Inhambane Province as a regional gateway, with a modest terminal and a runway that suits light and mid-size jets. Airport catering here is planned around the type and the season, with an easy approach from the FBO ramp.
General aviation at Vilankulo peaks in the dry season, when business aviation hub traffic is mostly island-bound charters. Inflight catering, in-flight catering and aviation catering are ordered with FBO services in mind, and ground handling services close the loop. Business aviation catering, executive jet catering and cabin crew meals follow the same plan, and diplomatic flight catering is cleared in advance.
Customs in Mozambique treat animal and plant products with caution, so food carried in from another country may be held. We cook locally, which lets the handling agent clear the order without delay at the FBO.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at Vilankulo Airport, with 7 servings of yoghurt pots and fresh berries and several individual meal preferences to consider. The order made VIP flight catering feel manageable because the packing arrangement had been considered beforehand. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The starters remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Before our guests boarded at FQVL, we needed roasted vegetable bowls with separate dressings divided into 2 portions suitable for a changing departure schedule. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence. This experience of charter flight catering gave us a useful reference for managing cabin service sequence on another departure.”
“We kept the passenger brief simple at VNX: grilled salmon with a lemon dressing for 3 guests, organised with a small galley worktop in mind. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. The sandwiches were also listed clearly, which made it easier to pass instructions between crew members during preparation. With private jet food, careful attention to storage requirements matters as much to our crew as the menu itself.”
Think of it by dish: kingfish and prawns sit at the upper end, matapa and rice at the lower, fruit in between. A private jet catering order for a 05:30 slot at Vilankulo is priced from what you pick, then confirmed in writing.
The type of aircraft sets the pace: drawers, oven, chiller space. At Vilankulo that decides what we can pack, and what we need to know when you order. If plans change late, last-minute orders are handled.
Short turnarounds leave no time for a food inspection, which is why a plane-side local order is easier than uplifting from abroad. The handling agent at Vilankulo can confirm what the officers expect.
For a delegation, bringing food on board raises customs and traceability questions. A local order is cleaner: protocol sees the menu in advance, and trays are labelled by seat, not by name.
No, and that stays true on short flights. A private jet charter price does not include food. For a positioning into Vilankulo, crew meals are an optional order, facturés like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
