Catering to your aircraft in Balikpapan.
Sepinggan is a working energy gateway on the East Kalimantan coast, and the crews who fly into it want food that holds on a long leg. We cook for the galley, pack for the drawer and meet the aircraft at the FBO.
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.
Balikpapan faces the Makassar Strait, and the best private jet menu from here starts with the sea. A private jet menu for WALL leans on kepiting (mud crab), udang galah (giant river prawn) and ikan baronang or snapper, grilled or steamed and packed so they re-plate cleanly. Local specialities travel differently from each other: crab in its sauce goes in a sealed pot, grilled fish rides chilled with a lemon and sambal apart.
An inflight menu for East Kalimantan also reaches inland. Soto Banjar, a clear chicken soup with rice cake and egg, comes from the Banjar tradition of the region and holds well in a thermal container. Amplang, the crisp fish crackers made in Kalimantan, work as private jet food for the cabin and as private jet snacks for the cockpit. We pack these local specialities to the galley you tell us, whether you serve in Balikpapan or carry them onward.
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.
Sepinggan sits on the Makassar Strait coast of East Kalimantan, and the traffic here is energy, mining and timber business jets that come and go on a working rhythm. Private jet catering at Balikpapan is built for that: a galley-ready order for the crew who actually serve it. Inflight catering and in-flight catering for these sectors lean on local seafood and rice, while business aviation catering and executive jet catering keep the packing tidy. Aviation catering for visiting delegations, diplomatic flight catering when a protocol office is involved, and cabin crew meals for the people at the back of the aircraft all go through the same order.
A corporate jet catering order at BPN starts with who flies and how long. For business jet catering, charter flight catering and VIP flight catering we build a bespoke menu; luxury inflight catering means crab or prawn re-plated cleanly, and a private jet chef adapts it to the galley.
Government flight catering at Balikpapan runs through the protocol office, not the kitchen, and a head of state flight catering order is cleared before anything is cooked. VIP aviation catering and state visit aircraft catering use named staff and a discreet handover at the aircraft.
In Balikpapan the allergen that hides is shrimp: terasi, the fermented shrimp paste, sits inside most sambals and many sauces, and peanuts are in gado-gado and satay. For allergen free orders we cook on a separate board, keep sauces apart and label by seat number. Kosher, halal, vegan, gluten free, special meals and kids meals are handled as a procedure adapted to the local kitchen, not a label. Halal is the default for most local ingredients, and we confirm the rest with you.
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 BPN we pack crew meals on request, invoiced like any order. Pilot meals and flight crew meals come in crew meal boxes, cockpit meals are easy to eat in a seat, and different meals for pilots are prepared separately. Crew catering and cabin crew meals are marked so nobody opens a guest tray by mistake.
FBO catering at Balikpapan means catering delivery to the FBO or the general aviation terminal, handed over at the aircraft. Ground handling catering and handling agent catering are coordinated with your agent, so the order reaches the aircraft on your slot.
Aircraft type decides how the food gets up the steps. A light jet at BPN is loaded by hand through the door, while a larger cabin may need a high loader for galley catering and aircraft provisioning. We pack for the galley of the aircraft you fly, handle airside catering delivery through your handling agent, and coordinate with the ground handler so the carts reach the door as the aircraft is ready.
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.
Sepinggan, WALL, is the main international airport of East Kalimantan, and airport catering here supports a steady general aviation flow. FBO services and ground handling services are arranged through your agent.
Balikpapan is a business aviation hub for oil, gas and mining. Inflight catering and in-flight catering here suit executive jet catering and business aviation catering, aviation catering for visiting delegations, diplomatic flight catering when protocol is involved, and cabin crew meals for the whole team.
Indonesian customs restrict imported fresh meat, fruit and dairy, so food made locally is the simple route for an aircraft flying onward. We label and seal orders so they clear with the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at Sultan Aji Muhammad Sulaiman Sepinggan International Airport, I coordinated roasted vegetable bowls with separate dressings for 4 guests and explained our concerns about a changing departure schedule. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. The crew provisions were easy to locate during our cabin checks.”
“With a family lunch request to consider at WALL, we needed a practical way to serve vegetable tartlets and a dessert selection to 2 passengers. When comparing aviation catering companies, I would look closely at final order confirmation after this experience. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Timing and organisation mattered at BPN, where our order of prawn salad and small fruit plates for 9 people involved a changing departure schedule. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the sandwiches without asking where every component had been placed during preparation. I appreciated the emphasis on packing arrangement throughout the flight catering arrangements.”
Price at Balikpapan follows the aircraft first: its galley, its oven or none. A crew of two and four guests on a midsize jet looks different from a full cabin on a heavier type. The local ingredients move the figure too, crab above chicken, and you get a quote per menu.
Weather decides departures on this coast more than anything. We order against the slot you give, and when the window shifts we adjust the plan with your handling agent. Last-minute orders are handled, day or night.
Customs in Indonesia control imported fresh produce and animal products. A return leg ordered from here is sealed in Balikpapan and goes with the aircraft, which keeps it clean of import questions.
Yes, with notice. A night departure at BPN has fewer staff on the ramp, so the handling agent should expect your food, sealed and labelled. Or leave it with us and we hand it over plane-side.
Charter and catering are two different things. At Balikpapan, you order catering separately, invoiced on its own, and we work with your handling agent on airside access.
Tail, pax and diets — a flight attendant takes it from there, day or night.
