Catering to your aircraft in Mataram (Pujut.
The dry season brings a steady run of business and leisure jets into Lombok International, and the wet season brings squalls that shift every departure. We pack for either, and for the aircraft on your tail.
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.
A private jet menu for Lombok International starts with what the island actually grows and cooks. Local specialities from Nusa Tenggara Barat (West Nusa Tenggara) lean on chilli, lime, coconut and grilled fish, and the inflight menu follows suit. Ayam taliwang is the famous one: spatchcocked free-range chicken, grilled hard and sauced with a fiery chilli paste. For private jet food it travels well if the sauce goes apart and the bird is re-plated warm. Plecing kangkung, water spinach with a raw chilli-tomato sambal, is a cold dish that holds in a drawer. Beberuk terong, aubergine in a fresh sambal, and sate rembiga, small beef skewers from Mataram (Pujut, round out the local specialities. Lombok's grilled seafood, from the fishing villages on the south coast, suits a lunch for six. Mention the region and your tail when you write, and we build the private jet menu from there.
Lombok is chilli country, so the inflight menu here is shaped by heat and by what survives a galley. Nusa Tenggara Barat (West Nusa Tenggara) gives us ayam taliwang, plecing kangkung, beberuk terong, sate rembiga and grilled fish with lime and sambal matah. These are the local specialities worth putting on a private jet menu out of Mataram (Pujut. Private jet food from this region is rarely mild, so the sauce is packed apart and the spice is dialled to the cabin. Rice and steamed vegetables sit alongside, and fresh tropical fruit, mango, pineapple and snake fruit, finishes a plate. We pack each dish for the galley you actually have, and name the spice level on the lid.
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.
Lombok International sits on a flat plain in the middle of the island, and most business jets arrive here with the same question: what can the galley hold for the next leg? Private jet catering at WADL answers it with trays cooked and packed for the aircraft in front of you. Inflight catering, in-flight catering and aviation catering all start from the type and its galley. Business aviation catering for Lombok Praya runs the same way, and executive jet catering gets its own plan per tail. Diplomatic flight catering is handled by protocol first, and cabin crew meals are ordered with the trip.
Business jet catering at Lombok International is shaped by a leisure-heavy island: corporate jet catering for a short stay, VIP flight catering for a family group, charter flight catering for a surf trip. Luxury inflight catering here leans on grilled fish, tropical fruit and sambal. A private jet chef writes a bespoke menu around the galley and the guests, and we hand it over at the FBO.
When a delegation lands at WADL, government flight catering is arranged around security and discretion. Head of state flight catering is prepared by a small named team and sealed. VIP aviation catering and state visit aircraft catering go through protocol, then through the handling agent at the apron.
Dietary meals at Lombok International are handled as a procedure, not a promise on a label. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are prepared separately and sealed. Indonesia is a Muslim-majority country and halal is the default in most kitchens here; vegan and gluten free need more care because of shrimp paste, fish sauce and soy sauce in many sauces, so ask for those by name. Kosher is arranged as a sealed, separately prepared meal. Tell us the guest, the restriction and the seat number.
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.
Crew meals at Lombok International are ordered on request and invoiced like the rest. Flight crew meals are packed for people eating between tasks, and pilot meals avoid anything messy. Crew catering follows the trip, cockpit meals come sealed in single boxes, and crew meal boxes carry hot rice dishes or cold plates. We prepare different meals for pilots when the operator's policy asks for it.
Trays for a Lombok departure are delivered through the FBO and the handling agent. FBO catering is confirmed with the slot, catering delivery to the FBO arrives at the stand, and the general aviation terminal is used where the FBO is not. Ground handling catering and handling agent catering stay in step.
On the apron at WADL, the type on your tail decides how the trays go aboard. A light jet on the apron is reached by hand, trays carried up the stairs, while larger cabins may need a high loader at the door. The galley decides the rest: oven or none, drawers or not, how much a crew can store. Galley catering is written for the aircraft in front of you. Airside catering delivery follows the handling agent's access, and aircraft provisioning is confirmed against your tail and your slot.
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.
Lombok International is the island's main gateway, opened in 2011 on the plains of central Lombok. As airport catering goes, it serves jets arriving for leisure and corporate visits. Our catering goes to the aircraft through the FBO or handling agent.
General aviation at WADL is quiet but steady, with a business aviation hub feel in the dry season. FBO services and ground handling services are limited and run through your handling agent. Inflight catering, in-flight catering, aviation catering and business aviation catering orders are built per tail. Executive jet catering is packed seat by seat, diplomatic flight catering goes through protocol, and cabin crew meals ride with the order.
Indonesian customs and quarantine restrict imported fresh meat, dairy and produce, which is why locally supplied food is the simple route. Anything arriving with the aircraft may be checked, so keep a packing list.
Average rating from the cabin crew and pilots we cater for.
“Our priority at LOP was poached fish with steamed rice for 3 passengers, with a short ground stop shaping the service plan. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. That left time to check the sauces properly before the passengers were ready for the next part of the service. My main takeaway from this aviation catering order was the practical approach to storage requirements.”
“Timing and organisation mattered at Lombok International Airport, where our order of yoghurt pots and fresh berries for 4 people involved a tight boarding window. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. Our brief for aviation catering services was met with a sensible plan for crew briefing. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Having 6 guests request a selection of petits fours and sandwiches at WADL meant planning the portions carefully while accounting for a family lunch request. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Start with the galley: how many drawers, whether there is an oven, how many guests. A grilled-fish lunch for eight in a midsize jet is priced differently from cold platters in a light jet. We cost private jet catering per menu, not per tray, so give us the type and the seat plan and we put figures on each dish.
Wet-season storms and dry-season crowds both change when jets leave Lombok. We keep lead time simple: send the slot, the tail and the headcount, and last-minute requests are still taken. Fresh grilled fish and tropical fruit are the items that benefit from early notice.
Customs at Lombok International treats outside food on private jets with care. A return leg ordered from here travels with a packing list, which keeps the inspection short and the galley stock accurate.
Yes, but the rules of Indonesian customs and quarantine apply to anything imported, and meat, dairy and fresh produce are the usual problem. For a night departure or an early morning slot, it is easier to order local, sealed, labelled food than to carry your own through the terminal.
No. Catering is not part of the charter: you order it separately and it is billed on its own, like any order. Airside access at Lombok International runs through the handling agent, so send us the tail and the slot and we coordinate the handover with them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
