Catering to your aircraft in Sipura Island.
A short strip by the sea on Sipura Island, with heat and humidity that shape every box. Former VIP flight attendants plan the food for RKI around that, packed and labelled for the crew.
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.
Sipura Island and the wider Mentawai chain in Sumatera Barat (West Sumatra) eat from the sea and the garden. For a private jet menu out of Mentawai, the inflight menu leans on grilled reef fish, coconut rice, sago in several forms and sweet tropical fruit. Private jet food has to survive the equatorial heat, so every one of these local specialities is packed with its cooking state in mind: the fish goes chilled, the coconut sauce in its own pot, the rice sealed.
Private jet platters from Mentawai are built on what the island supplies: smoked and grilled fish, cassava, banana and young coconut. Gourmet inflight meals take the same ingredients and finish them for a small galley, while private jet snacks stay simple, dried banana chips, roasted nuts, cut papaya. Local specialities from Sumatera Barat (West Sumatra) can be added, such as rendang, which travels well and reheats without losing its sauce.
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.
Palm trees, a short runway and a sea breeze: that is WIEB on Sipura Island, in West Sumatra. Private jet catering for this field is shaped by heat and by what the aircraft can hold. In-flight catering leaves chilled and goes out plated cold, with hot dishes packed for the oven you actually have. We handle aviation catering for charters carrying surfers and guests to the Mentawai islands, plus business aviation catering and executive jet catering for owners on island hops. Diplomatic flight catering and cabin crew meals are arranged through the same desk, 24/7.
Business jet catering at Mentawai is usually small: four to eight guests heading to the surf camps, a light jet with a basic galley. Corporate jet catering, VIP flight catering and charter flight catering here mean a private jet chef building a bespoke menu around fish, rice and fruit, with luxury inflight catering touches such as plated cold courses.
For an official arrival at WIEB, VIP aviation catering starts with protocol, then the menu. Government flight catering and head of state flight catering stay discreet and documented, and state visit aircraft catering is handed over directly to the aircraft.
Indonesia is a halal-majority country, so halal meals are a normal request on the Mentawai menu; kosher, vegan, gluten free and allergen free plates are prepared as a procedure: separate board, separate box, seat number on the lid. Peanut, shellfish and coconut are the allergens that hide in local sauces, so we list them dish by dish. Kids meals are simple and mild: rice, chicken, fruit. Special meals are confirmed with the crew before cooking starts.
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.
At WIEB the crew waits while guests return from the water, so crew meals are built to be eaten in quiet moments. We cater for the flight crew meals, pilot meals and cockpit meals as separate boxes, crew catering is billed as ordered, crew meal boxes are labelled, and different meals for pilots can be prepared.
FBO catering at Mentawai is handed to the FBO or your handling agent on the apron, airside. Catering delivery to the FBO is coordinated with ground handling catering, and handling agent catering follows the general aviation terminal's access rules.
Mentawai is a small field, and the aircraft type decides how galley catering is loaded. For turboprops and light jets there is no high loader; the boxes go up the airstair by hand. Larger aircraft that do land at WIEB need airside catering delivery by truck, so tell us the type and we plan aircraft provisioning around the door height and the galley layout. Ice, drinks and bulk items are checked at the aircraft.
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.
Mentawai Airport is the gateway to Sipura Island and the wider Mentawai chain off West Sumatra, a small business aviation hub in the sense that matters here: light jets and turboprops bringing surf-charter groups and private owners to the islands. Airport catering at WIEB supports that general aviation traffic, with FBO services and ground handling services arranged through the handling agent.
As a business aviation hub, WIEB is seasonal and small: surf-charter groups and private owners flying the islands. Inflight catering, in-flight catering and aviation catering follow the swell season, business aviation catering and executive jet catering suit a light cabin, diplomatic flight catering is rare, and cabin crew meals and crew meals travel in their own marked boxes.
Indonesian customs are strict on fresh food, which matters for anything you carry into WIEB from abroad; ask your handling agent before you bring it. Treat Mentawai as a business aviation hub with island-scale rules: we cook and seal locally, so the handover to the aircraft stays clean.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 7 guest order at Mentawai Airport called for excess complexity: just prawn salad and small fruit plates and sensible planning for a late menu amendment. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. I would discuss private jet meals with them again, especially when catering handover needs careful coordination. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
“Service planning came first at WIEB, with 11 passengers choosing roasted chicken and seasonal vegetables and a late menu amendment influencing our preparation. The order made private jet menu feel manageable because the storage requirements had been considered beforehand. The snack boxes came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. We placed the canapés in their planned storage area without first having to reorganise all the catering boxes.”
“As the person coordinating a cold lunch with cheese and fruit for 11 passengers at RKI, I needed an arrangement that considered a family lunch request. I want a private jet chef to understand written menu details, and this order gave us a useful starting point. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the salads without searching through every box, a small detail that mattered during the final cabin checks.”
Rice and grilled fish for the crew costs very little; a sealed allergen-free meal for a guest costs more because of the separate handling. Tell us which seats need which meal at Mentawai and we give you a single quote.
Crews at WIEB often wait for guests coming back from the surf camps. We work around that waiting: confirm the slot, the menu and the headcount, and the food is ready for the aircraft. Last-minute orders are handled.
Customs is mainly a question for flights arriving from abroad. For departures from WIEB, the catering is local and sealed, which keeps the turnaround clean. Your handling agent can tell you if any international items need clearance.
If you are tempted to carry a cool box into Mentawai, consider that the island fish and fruit are better and arrive without customs questions. We pack, label and hand over at the aircraft.
Not as part of the charter: the order and the invoice are separate. For Sipura Island, local cooking also keeps you clear of import checks on fresh food.
Tail, pax and diets — a flight attendant takes it from there, day or night.
