Catering to your aircraft in Siborong-Borong.
Silangit sits at 4,700 ft above Lake Toba, and flights here are mostly leisure and VIP movements into the Batak highlands. We send crew a plan for the galley, with trays packed for the cabin and ready to re-plate.
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.
Silangit airport serves the Lake Toba highlands of Sumatera Utara (North Sumatra), and the private jet menu here follows what Batak kitchens cook. Our inflight menu leans on local specialities such as arsik, the spiced lake carp finished with andaliman pepper, and naniura, a cured fish dish that travels chilled. Private jet food from this region is aromatic rather than heavy, which suits a cabin at altitude. Private jet platters carry grilled ikan mas with sambal, saksang pork or chicken, and rice; gourmet inflight meals are plated in the galley from components packed separately. Private jet snacks include Sumatran highland coffee, fried banana and roasted nuts. Each of these local specialities is packed with a note on how it finishes in your galley: oven, sauce apart, or served chilled.
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.
Silangit sits in the Batak highlands of North Sumatra at 4,700 ft, the gateway to Lake Toba, and private jet catering here is built around a small terminal and cool upland air. Our former VIP flight attendants plan inflight catering for the galley you actually have, and in-flight catering for the return leg is packed separately. Aviation catering at WIMN covers business aviation catering and executive jet catering for owners heading to the lake, diplomatic flight catering when officials visit, and cabin crew meals for the people working the trip.
A typical Silangit trip is an owner or a small group flying a light or midsize jet to Toba for a long weekend. Business jet catering and corporate jet catering here favour simple galleys, so VIP flight catering is built from sealed trays. Charter flight catering, luxury inflight catering and a private jet chef-style bespoke menu are available on request.
Government officials visiting the Toba region are served with discretion. Government flight catering and head of state flight catering are planned with the protocol office, VIP aviation catering follows its rules, and state visit aircraft catering is documented per tray.
Special meals at Silangit are handled as a procedure suited to Batak cooking. Pork is common in saksang and many local dishes, so halal and kosher orders are built on separate preparation with sealed trays. Vegan and gluten free requests are adapted from rice, vegetable and lake-fish dishes, and allergen free orders flag peanut, shrimp paste and fish sauce, which turn up in sambals here. Kids meals use mild rice and chicken without chilli.
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.
Where a rotation at DTB ends with a long wait on the apron, crew meals can be added to the order on request and are charged as normal. Flight crew meals, pilot meals and crew catering are labelled; cockpit meals are packed to be eaten easily; crew meal boxes carry a CREW tag, and different meals for pilots are available on request.
Delivery at WIMN passes through the general aviation terminal. FBO catering is brought to the apron, with catering delivery to the FBO planned against the aircraft position, ground handling catering matched to your slot, and handling agent catering confirmed beforehand.
At WIMN the aircraft type decides how galley catering is loaded: a light jet takes carts and boxes by hand through the door, while a larger cabin may need airside catering delivery with a high loader arranged through your handling agent. Aircraft provisioning at this small terminal is planned against the apron layout and your slot, with ice and chilled items packed in insulated containers for a highland afternoon.
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.
Silangit is a small regional airport in the North Sumatra highlands, built to open the Lake Toba area to air traffic. Airport catering here is simple in scale, general aviation traffic uses the same apron, and FBO services and ground handling services are limited but capable.
Silangit works as a business aviation hub for Lake Toba. Inflight catering, in-flight catering and aviation catering are planned around guests heading for the lake, business aviation catering suits corporate groups, executive jet catering covers owners, diplomatic flight catering supports official visits, and cabin crew meals are ordered on request.
Indonesian customs control food crossing the border, so locally prepared catering is simpler than carrying food in from abroad. Check with your handling agent for the current rules, and we adapt the order to match what the authorities will allow at Silangit.
Average rating from the cabin crew and pilots we cater for.
“Having 6 guests request prawn salad and small fruit plates at WIMN meant planning the portions carefully while accounting for a family lunch request. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. The order made private jet food feel manageable because the packing arrangement had been considered beforehand. Keeping the crew provisions aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Packing a selection of petits fours and sandwiches for 3 passengers at DTB needed careful thought, especially given two separate meal services. This experience of private jet meals gave us a useful reference for managing written menu details on another departure. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the side dishes against the same summary, keeping the cabin team and the handling contact aligned.”
“What impressed me at Silangit Airport was how a request for a cheese board and savoury canapés was handled despite a revised passenger count. With private jet menu, careful attention to meal organisation matters as much to our crew as the menu itself. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
How much does private jet catering cost when someone on board has an allergy? Mostly it depends on how strict the preparation must be. A peanut-free Batak menu, for example, means rebuilding sambals without peanut, which changes the price of that dish.
A crew sitting on the ground at DTB can only wait so long, so we plan lead time backwards from the handover. Fish dishes like arsik need preparation, simpler cold plates do not. Last-minute orders are handled.
A short turnaround is where customs delays hurt. Order local, keep the paperwork together, and let your handling agent confirm the handover position. We plan around your departure slot.
Lake Toba is known for its fish, but for the cabin we suggest the dried and smoked items and the coffee, which travel well. You may bring food, though prepared orders are easier to serve.
The short answer is no: a private jet charter does not include catering, and meals are quoted as their own order. For Silangit, Indonesian customs rules on imported food are one more reason to have the order prepared locally.
Tail, pax and diets — a flight attendant takes it from there, day or night.
