Catering to your aircraft in Tojo Una-Una.
Una-Una is a small island in the Gulf of Tomini, and Tanjung Api is a quiet strip at 49 ft. We cook and pack for crews landing here, with fish, rice and fruit built for a small galley and handed over at the aircraft.
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.
Central Sulawesi eats from the sea and the coconut grove, and a private jet menu for Tanjung Api follows that. Una-Una is an island in the Gulf of Tomini, so the inflight menu leans on grilled fish, rice and sambal, with local specialities packed for the galley you actually have. Private jet food here is simple and fresh: ikan bakar with the sauce in its own pot, tuna with lime, coconut rice kept chilled, and tropical fruit cut for the table. We build private jet platters for the cabin, gourmet inflight meals for dinner flights, and private jet snacks such as banana chips and roasted nuts for the seat pocket. Tojo Una-Una gives us the produce; our flight attendants decide how it travels.
For Sulawesi Tengah (Central Sulawesi), the local table starts at the water. Our private jet menu for Tanjung Api is built from what comes in with the boats: grilled fish, tuna steaks, squid, and the rice and coconut that go with them. The inflight menu keeps each local speciality in a form that survives the cabin, hot items for the oven, chilled items re-plated cold. Private jet food from Una-Una leans on lime, chili and fresh herbs. Expect private jet platters of fish and fruit, gourmet inflight meals plated at altitude, and private jet snacks from the island's kitchens, banana chips, cashews and sweet potato crisps.
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.
Tanjung Api sits at 49 ft on the island of Una-Una in the Gulf of Tomini, where a bizjet arrives to a quiet apron and a small terminal rather than a busy ramp. For private jet catering here, we build the order around a modest galley and a local larder of fish, coconut and rice. Our team of former VIP flight attendants treats it as inflight catering and in-flight catering for a field with no fuss: aviation catering that suits business aviation catering and executive jet catering on short island hops, diplomatic flight catering for official visitors, and cabin crew meals boxed for the crew.
Executives landing at OJU usually want something light and local. We handle business jet catering and corporate jet catering with a private jet chef who writes a bespoke menu: grilled fish, rice, fruit. VIP flight catering and charter flight catering are handed over plane-side, and luxury inflight catering stays simple so the galley is never overloaded.
When a delegation flies into Una-Una, the menu is agreed with the protocol office, not the kitchen. We provide government flight catering and head of state flight catering with full ingredient lists, VIP aviation catering for the cabin, and state visit aircraft catering delivered through your handling agent.
Special meals at Tanjung Api start with the local kitchen: fish, shellfish, peanuts and coconut are everywhere here, so allergen free orders are checked line by line. Halal is the everyday default across much of Indonesia, and we mark it clearly; kosher is arranged sealed and apart, vegan and gluten free follow separate boards and boxes, and kids meals come with simple rice and mild sauces. Send the restrictions with the order and each tray carries a seat number, never a name.
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.
On Una-Una, the crew eat when the aircraft is quiet. Crew meals are on request and invoiced with your order. We prepare flight crew meals and pilot meals with cockpit meals that eat from one hand, crew meal boxes marked CREW, and different meals for pilots when the policy requires it. Crew catering for cabin crew meals follows the same order.
At Tanjung Api, FBO catering is handed over at the general aviation terminal or straight to the aircraft, through your handling agent. Catering delivery to the FBO is agreed in advance, and ground handling catering follows the slot and the tail. The handling agent catering step is simple on a small apron: one door, one handover.
A light jet or turboprop on the Una-Una apron rarely needs a high loader: the door is low and the galley is small, so galley catering arrives in boxes and soft carriers. When a larger cabin lands, we confirm door height and loading with your handling agent. Airside catering delivery is agreed in advance, and aircraft provisioning follows the tail type, not a standard order.
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.
The airfield lies at 49 ft on the Asia/Makassar time zone, serving the Una-Una islands. Airport catering for general aviation is a short and simple operation, with FBO services and ground handling services kept lean, and the field acts as a small business aviation hub for the region.
Traffic at Tanjung Api comes in bursts: a charter, a survey crew, a delegation. Inflight catering and in-flight catering here mean aviation catering built per tail. Business aviation catering and executive jet catering use local produce, diplomatic flight catering goes through protocol, and cabin crew meals are ordered on request.
Customs at an Indonesian airport inspect imported food, and fresh animal products are the usual problem. For WAFU, keep the order local and simple, and let the handling agent confirm the declaration for any international arrival.
Average rating from the cabin crew and pilots we cater for.
“Getting roasted vegetable bowls with separate dressings ready for 5 guests at Tanjung Api Airport required an order that accounted for a family lunch request. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. When comparing inflight catering companies, I would look closely at meal organisation after this experience. I found the crew provisions without searching through every box, a small detail that mattered during the final cabin checks.”
“Breakfast was already sorted; at WAFU, the next request was a light pasta dish with grilled vegetables for 4 guests, with a family lunch request to work around. For our team, the strongest part of their in-flight catering services was how they handled cabin service sequence. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the canapés quantities from several messages during the final departure checks.”
“Menu approval at OJU covered poached fish with steamed rice for 11 guests, leaving us to organise the service around a tight boarding window. I appreciated the emphasis on crew briefing throughout the aviation catering arrangements. The Galley Girls suggested divided catering boxes for the sauces, and that choice worked well with our storage arrangement. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes.”
A short stop and a long layover are priced differently. When the crew waits at WAFU, they eat, and that adds a meal. Fresh local fish costs more than a fruit plate. Private jet catering for Tanjung Api is quoted from your list: who flies, how long they stay, what they can eat. Send those three things and the figure follows.
The slot decides everything here. A long turnaround on Una-Una lets us hand over in two stages, cold first and hot later, while a short turn is one box at the aircraft. Tell us the departure slot and we set the lead time around it, with your FBO. Last-minute orders are handled, day or night.
For customs, the local larder helps: tuna, rice, coconut and tropical fruit are all sourced on the spot. Anything carried in from another country must be declared at Indonesian customs, and it may not be allowed. Ask your handling agent about your tail, and we adjust the menu.
Bringing your own food is allowed in limited cases, and Indonesian customs reserve the right to check and remove it. Cooked meals from another country are the weakest case. For Tanjung Api, we recommend letting us build the menu from local fish and rice, which avoids the issue.
No, the private jet charter does not include food. Order catering separately for WAFU. The aircraft type and galley size tell us what to pack, so send the tail and we build the order around it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
