Catering to your aircraft in Melbourne.
Flat ramp, long runway and a steady stream of Florida-bound charters: KMLB is easy to work. We pack catering by crew, for crew, labelled by seat.
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.
Melbourne Orlando International serves Florida's Space Coast, and a private jet menu here should taste of it. Local specialities start with the water: Atlantic and Gulf seafood, shrimp from the east coast, stone crab claws in season, and citrus from the Indian River region that Florida is known for. An inflight menu for a KMLB departure can pair a key lime tart with a chilled grouper salad, all packed so it survives the drawer. Private jet food from Florida also means Cuban-influenced plates, black beans and slow pork, which re-plate well from the oven. Tell us the Melbourne departure slot and we build the private jet menu around what is fresh in the region that week.
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.
The Space Coast gives KMLB a rhythm of its own: launch-week charters, winter snowbirds, golf and Keys-bound weekends. Private jet catering for these flights is built on local seafood, citrus from the Indian River region and Florida produce, packed per seat and per galley. Whether you call it inflight catering, in-flight catering or aviation catering, the job is the same at the aircraft: open the drawer, re-plate, serve. Business aviation catering and executive jet catering go to the FBO terminal, diplomatic flight catering follows protocol clearance, and cabin crew meals are a separate line, on request and invoiced.
A corporate jet catering order into Melbourne often starts with a headcount and an appliance: is there an oven or only a drawer? Our private jet chef writes a bespoke menu around the answer, and VIP flight catering for the cabin is labelled by seat. Charter flight catering and business jet catering share the same method, and luxury inflight catering reaches the aircraft packed for your galley.
When a state visit aircraft lands at KMLB, the order is discreet and documented. Government flight catering and head of state flight catering run through protocol, VIP aviation catering is packed sealed, and state visit aircraft catering is handed over to named crew only.
At KMLB, special meals are a procedure built around Florida kitchens, where shellfish, peanuts and cross-contact are the realistic hazards. Kosher, halal, vegan and gluten free requests are packed sealed on separate boards, and allergen free dishes travel in their own box, marked by seat number. Kids meals and other special meals are agreed on the order, so the crew opens the right tray at the right seat.
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.
A crew catering order at KMLB is a separate line, on request, invoiced like any other. Crew meals are packed in crew meal boxes, flight crew meals marked CREW, and pilot meals and cockpit meals sealed apart from guest trays. Different meals for pilots can be arranged on request, so captain and first officer eat differently.
At KMLB the order meets the aircraft through the FBO and the handling agent. FBO catering is booked with the slot, catering delivery to the FBO is confirmed with the general aviation terminal, and ground handling catering and handling agent catering keep airside access straightforward.
Aircraft type decides how the order reaches the cabin at Melbourne. A light jet and a large cabin aircraft load differently, so galley catering is packed to the galley of your tail, and airside catering delivery follows the handling agent's access to the ramp. For larger aircraft, aircraft provisioning may need a high loader at the door; tell us the type and we plan the load around it.
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.
Melbourne Orlando International is an airport on Florida's Space Coast with a flat ramp and long runways, used by business aviation, general aviation and corporate flights. Airport catering here supports FBO services and ground handling services at the field.
Few airports share a ramp with a spaceflight region, and Melbourne's business aviation hub reflects it. Aviation catering, inflight catering and in-flight catering arrive packed for your tail, business aviation catering fits corporate schedules, executive jet catering suits VIP cabins, diplomatic flight catering is protocol-cleared, and cabin crew meals are a separate request.
Flights into the United States face agricultural import checks, so fresh meat, dairy and produce carried from abroad can be removed at arrival. We plan the order with the inbound route in mind, so the galley arrives with food that stays on board.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating mushroom risotto and a green salad for 3 passengers at MLB, I needed an arrangement that considered a late menu amendment. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. My main takeaway from this airline catering order was the practical approach to cabin service sequence. The fruit plates remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Good preparation made the difference at Melbourne Orlando International Airport, where 10 guests expected mushroom risotto and a green salad despite a short ground stop. With crew meals, careful attention to catering handover matters as much to our crew as the menu itself. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service.”
“Nothing about the 4 guest order at KMLB called for excess complexity: just a mezze selection with flatbreads and sensible planning for several individual meal preferences. With FBO catering, careful attention to storage requirements matters as much to our crew as the menu itself. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. It made a difference to have the main courses ready without cluttering the galley work area during preparation.”
Cost at Melbourne follows what the galley can finish. A tail without an oven means plated cold dishes, which are cheaper to prepare than a hot sequence with sauces apart. Premium items such as stone crab claws raise the total, citrus and salad plates lower it. Give us the aircraft, the passenger count and the menu and we price that order.
Weather windows on the Space Coast can move a departure at short notice, and we plan around that. Orders can be placed whenever the trip firms up, and last-minute changes are handled. The earlier we know, the better the choice of seasonal products, but nothing stops a late order from being cooked and packed.
A return leg ordered from Melbourne should be planned for the arrival airport's food rules. For flights returning to the United States from abroad, agricultural items are checked closely. We pack the return meal sealed, and sensible choices reduce the risk of anything being discarded.
Yes, you can bring food, though early departures leave little time to organise it. A pre-ordered pack delivered to the FBO means the crew boards with everything labelled and ready for the oven or the drawer.
It is not. Food is ordered apart from the charter and invoiced like any other order. Because airside access at KMLB runs through the handling agent, we confirm the handover with them and deliver to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
