Windhoek and the Khomas Region eat game, and a private jet menu built for Eros starts there: oryx loin, kudu fillet, springbok carpaccio and Namibian beef from the farms around the plateau. The inflight menu keeps the braai tradition without the open fire: marinated cuts packed raw or cooked and chilled, with the chimichurri-style sauce in its own pot. Private jet food for Windhoek also draws on the coast, where Walvis Bay oysters and kingklip are the local specialities, and on German-influenced bakeries that give the city its pretzels, rye loaves and apple strudel. Private jet platters come as biltong and droewors boards, game terrine and fig-and-cheese plates. For gourmet inflight meals we pack a warm dish for the oven and a chilled one for guests who want to eat lightly at altitude. Private jet snacks follow the same line: biltong, roasted nuts, rusks and dried mango. These are the local specialities of Khomas Region, packed to travel in a galley.
A private jet menu for Windhoek is built on Namibian game meat, which is lean and shows well when it is finished on the aircraft. At Eros we plan the inflight menu around oryx, kudu and springbok, with Namibian beef for guests who prefer it, and private jet food that stands up to a cold, dry landing. Local specialities from the Khomas Region include biltong, droewors, game sausage, Walvis Bay oysters and Swakopmund seafood. Private jet platters pair these with dried figs, local cheese and German-style rye bread, a Windhoek habit since colonial times. Gourmet inflight meals are cooked and packed for the galley that your aircraft actually has: one oven, or none. Private jet snacks keep it simple: biltong, rusks and roasted nuts in sealed boxes. Everything is named and packed to leave cleanly at the FBO.
