Catering to your aircraft in Oecussi-Ambeno.
A short rotation at WPOC means little ground time and a galley that rarely has more than one oven. We plan the meal around that and remit it 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.
Oecussi-Ambeno is a Timor-Leste enclave, and the private jet menu for Oecusse Route of the Sandalwood International draws on that corner of Oecussi: coastal fish, coconut, cassava, corn, tropical fruit and strong local coffee. These are local specialities that travel well when they are planned for the galley, and an inflight menu built on them reads as a place rather than a brochure.
Private jet food here leans on what Oecussi grows and catches, so the private jet menu for WPOC reads as local specialities in a galley format: grilled fish with a sauce apart, rice or cassava as a base, citrus and papaya for the cold drawer. Each local speciality is described the way it will actually be served in the cabin.
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.
Oecusse Route of the Sandalwood International sits in the Oecussi enclave, a Timor-Leste territory reached by air as much as by sea, so private jet catering for WPOC is planned around what the aircraft actually needs on the ground and what it takes back out. Inflight catering, aviation catering and the cabin crew meals for the return sector are built for the galley you have, and business aviation catering, executive jet catering and diplomatic flight catering are briefed the same way, with in-flight catering handed over at the aircraft.
Business jet catering and corporate jet catering at Oecussi are usually small groups, so the brief is simple: how many, which seats, what restrictions. VIP flight catering, charter flight catering and luxury inflight catering are all written for the galley, with a private jet chef writing a bespoke menu around local fish and fruit.
Government flight catering at WPOC follows protocol: names stay off the labels, menus are cleared before cooking, and a named team handles the order. Head of state flight catering, VIP aviation catering and state visit aircraft catering share that discretion.
Kosher, halal, vegan, gluten free and allergen free special meals are written for the kitchen as it works in Timor-Leste: fish sauces, shrimp paste and coconut are common in local cooking, so allergens are traced before anything is cooked. Special meals and kids meals are packed and sealed separately, marked by seat number.
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.
Crew meals, flight crew meals and pilot meals at WPOC are ordered on request and invoiced like the rest. Crew catering and cockpit meals are packed to be eaten one-handed between sectors, in crew meal boxes labelled CREW, with different meals for pilots when the operator asks. Cabin crew meals travel in their own boxes, kept clear of anything built for the delegation.
FBO catering and catering delivery to the FBO at WPOC are agreed with your handling agent. The general aviation terminal is where the van meets the crew, and ground handling catering is organised by slot so handling agent catering reaches the aircraft without waiting.
Most traffic at WPOC is smaller aircraft, so galley catering is usually carried by van to the aircraft rather than lifted by high loader. If a larger type comes in for a delegation, tell us and we confirm the door height and the airside catering delivery with your handling agent. Aircraft provisioning follows the galley of the type, not a standard load.
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.
Oecusse Route of the Sandalwood International serves the Oecussi enclave of Timor-Leste. Airport catering here is shaped by a small apron, a modest general aviation operation and the weather that decides departures.
Oecussi is a small business aviation hub, used by official delegations and charter operators. We write inflight catering and in-flight catering for that traffic, and executive jet catering, aviation catering and diplomatic flight catering are matched to the aircraft. Business aviation catering and cabin crew meals follow the same request. FBO services and ground handling services are arranged with your handling agent.
Customs in Timor-Leste look at fresh produce and animal products. For Oecussi flights, we source locally where possible and pack sealed, labelled meals, so nothing is disputed at the steps.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at OEC: our 10 passengers wanted a selection of petits fours and sandwiches, and we had two separate meal services. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. With FBO catering, careful attention to meal organisation matters as much to our crew as the menu itself. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
“Several practical details needed attention at Oecusse Route of the Sandalwood International Airport, with mini sandwiches and individual desserts requested for 12 guests and different crew meal preferences to accommodate. With airport catering, careful attention to galley preparation matters as much to our crew as the menu itself. The starters from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the sandwiches properly before the passengers were ready for the next part of the service.”
“Rather than an elaborate service at WPOC, our 9 guests wanted vegetable tartlets and a dessert selection, organised sensibly around a small galley worktop. I appreciated the emphasis on packing arrangement throughout the inflight catering arrangements. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the sauces quantities from several messages during the final departure checks.”
Think of the cost in layers: local fish and fruit, imported items, and special meals. During Oecussi's wet season, a flexible menu avoids waste, and we explain what drives each line when we send the quote.
What makes an order easy here is a clear brief: delegation size, seat plan and any restrictions. Last-minute orders are handled, and a state or government flight simply adds a protocol step.
Customs in Timor-Leste apply to food coming in with the aircraft, so a wet-season flight into the enclave is best planned with sealed, labelled catering. Leftover fresh items are usually not carried onward, and your handling agent confirms the detail.
Bringing food on board is a customs question first; for official delegations we recommend ordering locally and keeping outside food sealed and declared with your handling agent.
No. Catering is not part of the charter: it is ordered separately and invoiced on its own. When weather decides departures, a delegation may want a hot meal plus a cold fallback, and both sit on that same catering order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
