Catering to your aircraft in Siri.
At OIBS the apron is quiet and the weather is warm and humid, so crews order dishes that hold. We pack it, label it and pass it to your handling agent.
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.
Siri Island lies in the Persian Gulf off the coast of Hormozgan Province, and the local table follows the water. A private jet menu for Siri Airport leans on grilled and fried fish, shrimp with rice and saffron, and sour tamarind sauces that the Hormozgan coast is known for. For an inflight menu this means private jet food that is sturdy: spiced rice that re-plates well, fish that is cooked firm enough to survive a chiller, and flatbread packed dry.
Local specialities from Hormozgan are strongly seasoned: tamarind, dried lime, cumin, turmeric and chilli. We turn them into private jet platters, gourmet inflight meals and private jet snacks that suit a small galley at Siri: dates and nuts for the cabin, cold rice salads with herbs, and a hot fish dish finished in the oven with the sauce apart.
Hormozgan is a fishing province, and the private jet menu for Siri Airport reflects that: qottab-style pastries and dates for snacks, rice with herbs for the side, and grilled catch of the day as the centre plate. Inflight menu choices stay simple because light jets parked at OIBS rarely carry more than a single oven.
Plates from the Gulf coast of Iran arrive with chilli, tamarind and saffron already in them, which is why the private jet food list for Siri keeps sauces in their own pot. Local specialities become platters for the cabin and a hot dish for the oven, and Hormozgan Province ingredients stay central to the whole private jet menu.
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.
Siri Airport (OIBS / SXI) sits at 43 ft on an island in the Persian Gulf, in Hormozgan Province, and the traffic is mostly light and midsize jets using a short runway. Private jet catering here follows that rhythm: Gulf fish, rice, bread and dates packed for a small galley, plus inflight catering for the return leg when the aircraft turns round on the apron. In-flight catering for aviation of this size is mostly a question of what travels well in humid air. Business aviation catering and executive jet catering orders reach us as a tail number and a slot, and diplomatic flight catering follows the protocol brief. Cabin crew meals are ordered with the trip, and aviation catering is delivered to your handling agent.
When a corporate party lands at SXI, we start from the tail and the cabin: business jet catering for four, corporate jet catering for a delegation, VIP flight catering for one principal. Charter flight catering is ordered separately from the aircraft, and a private jet chef shapes a bespoke menu from local fish and rice. Luxury inflight catering means clean plating and sauces apart.
Government flight catering at Siri follows the protocol brief before anything is cooked. Head of state flight catering and VIP aviation catering need named staff and traceable ingredients, and state visit aircraft catering is handled with discretion at the FBO.
Special meals at Siri are built around local cooking. Fish, rice and herbs make halal and gluten free plates simple, and vegan meals lean on herbs, beans and rice. Kosher meals travel sealed and are ordered ahead of the trip, kids meals are plain and mild, and allergen free plates are cooked and packed on a separate board with seat numbers on the lids, since tamarind sauces and nut garnishes are common in Hormozgan.
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 request, we pack crew meals for the whole crew, from flight crew meals for the cockpit to a hot dish for the cabin. Pilot meals are built so the two pilots eat different things, which matters on a Gulf leg with a long wait. Crew catering is invoiced like any order. Cockpit meals travel in crew meal boxes with names on the lids, and different meals for pilots are standard practice when asked.
FBO catering at Siri is handed over at the aircraft by the FBO or your handling agent. Catering delivery to the FBO is arranged with the general aviation terminal, and ground handling catering and handling agent catering follow the same chain: apron access, slot, then the aircraft door.
Light and midsize jets are the usual visitors to the apron at Siri, so a high loader is rarely in play, but if a larger aircraft comes in, galley catering follows the aircraft type: door height, trolleys against loose boxes, and whether a lift is needed for airside catering delivery. We note the type when you order, and aircraft provisioning is planned around the galley you actually have.
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.
Siri Airport is a small airport on Siri Island in the Persian Gulf, in Hormozgan Province. Airport catering here is simple work for small aircraft, general aviation traffic and the occasional charter. FBO services and ground handling services are limited in scale but clear in structure.
Siri is a modest business aviation hub, but the cooking style carries into every service. Inflight catering and in-flight catering here are built around fish and rice. Aviation catering and business aviation catering both start with the type and the galley, executive jet catering with the cabin size, and diplomatic flight catering with protocol. Cabin crew meals complete the order.
Iran restricts the import of many foods, so ordering locally avoids customs questions at the airport. Your handling agent can confirm what may cross the border into Hormozgan Province, and we pack local food so nothing needs clearing.
Average rating from the cabin crew and pilots we cater for.
“I wanted chicken skewers with a couscous salad for 7 guests at Siri Airport, packed sensibly for a cabin team dealing with a changing departure schedule. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing. I would discuss airport catering with them again, especially when final order confirmation needs careful coordination.”
“Packing a light pasta dish with grilled vegetables for 7 passengers at OIBS needed careful thought, especially given a revised passenger count. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. I would discuss inflight catering with them again, especially when storage requirements needs careful coordination. The note about the canapés was easy to spot, and we could brief the rest of the team quickly.”
“For 2 passengers departing from SXI, the agreed menu was chicken skewers with a couscous salad; our main consideration was different crew meal preferences. For in-flight catering, that attention to portion planning made the order noticeably easier to manage. We described our serving sequence to The Galley Girls and asked for the sandwiches to be packed accordingly. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Pricing is built from the menu: seafood plates, rice sides, snacks and any crew meals added. When guests are added or dropped at the last minute, only the affected plates change. That is the honest answer to how much private jet catering costs at Siri.
For a long leg with two services, lead time depends on what the galley can do: one oven means the second service is cold or re-plated. Siri is a small field with few departures at the same time, which keeps ordering straightforward, and last-minute requests are taken.
Iran has its own import rules for food, and a repositioning flight with an empty cabin is the easiest case: there is no passenger meal to clear, only crew meals if requested. Customs questions at Siri go to your handling agent, who tells you what may be brought in from abroad. Local catering avoids the issue altogether.
You can bring food in the aircraft, but customs rules in Iran apply, and airside access is arranged by your handling agent. Local catering delivered to the aircraft through the handling agent is simpler: nothing crosses the border, and the order is passed plane-side.
No. Catering is not part of a charter: the aircraft contract covers the flight, and the food is a separate order with its own invoice. For a night departure or an early morning slot from Siri, we take the order and hand it to your handling agent at the FBO, ready for the aircraft door.
Tail, pax and diets — a flight attendant takes it from there, day or night.
