Catering to your aircraft in Eliwana.
WHB handles fly-in, fly-out mining charters and the occasional business jet, all on a Pilbara apron that gets hot by mid-morning. We pack for the galley you have, and deliver it where your handling agent meets 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.
The Pilbara plate is built on what Western Australia grows and catches, and most of it travels well in a galley. For a private jet menu out of Eliwana, local specialities start with Exmouth king prawns, chilled and peeled, and barramundi fillets that finish in the oven in a foil tray. Lamb from the Western Australian wheatbelt does well as a rack, sliced per passenger, and Margaret River cheeses go out as private jet platters with quince paste and crackers.
Pastries and fruit make gourmet inflight meals feel local: lamingtons, pavlova nests packed flat, mango and passionfruit cut and sealed. Private jet snacks lean on macadamias, Fremantle sardine tins and Tim Tams for the crew. Every item on the inflight menu travels in its own container, sauce apart, so the private jet food you re-plate in the galley looks the way it looked in the kitchen.
Eliwana is mining country, so the private jet menu has to suit crews and executives who flew in from Perth and want food that is not heavy. Western Australia gives us western rock lobster in season, Shark Bay scallops, Pemberton marron and Albany oysters; local specialities that go out chilled with lemon and a sauce in its own pot. Lamb, kangaroo loin and barramundi cover the hot side, each packed for a galley oven.
Think of the Pilbara table as seafood from the coast and meat from the stations. Private jet platters carry smoked salmon, prawns, Margaret River cheese and fruit; gourmet inflight meals add a barramundi or a lamb rack with its jus apart. Private jet snacks, almonds, dried mango and good biscuits, stay in the drawer. This inflight menu is the private jet food we cook for Western Australia, and it reads like it.
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.
Eliwana sits at 1,576 ft in the Pilbara, where red dust and fly-in crews set the rhythm of every movement. Private jet catering here is built for a galley that gets one delivery and no second chance. Inflight catering, aviation catering and business aviation catering begin with the same three facts from you: which aircraft, which slot, how many on board. Executive jet catering and diplomatic flight catering follow the same route to the aircraft, and cabin crew meals are ordered with the flight.
Business jet catering at Eliwana usually comes from a mining executive team or a corporate group flying in from Perth. Corporate jet catering here favours food that holds: cold prawn plates, lamb served sliced. VIP flight catering and charter flight catering get the same care, luxury inflight catering means local seafood, and our private jet chef writes a bespoke menu around the aircraft and the slot.
Government flight catering at Eliwana takes its brief from the protocol office, and the kitchen only starts once that brief is cleared. Head of state flight catering and state visit aircraft catering follow the same route: a cleared menu, a named team, no names on labels. VIP aviation catering for officials keeps traceability and discretion, because the apron at WHB is small and every handover is noticed.
At Eliwana, diets are a procedure planned in the kitchen before the aircraft arrives, never improvised on the apron. Seafood and nut allergens are the usual risk in Western Australian cooking, so they get a separate board and a separate box. Kosher, halal, vegan, gluten free and allergen free meals travel sealed and marked by seat number; these special meals sit apart from the guest trays, and kids meals are packed as their own small tray.
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 at Eliwana are a line you add when you order the flight, billed alongside the guest food. Flight crew meals, pilot meals and crew catering are packed in sealed boxes marked CREW, and crew meal boxes can be eaten with one hand. Cockpit meals can differ by pilot, and we offer different meals for pilots when the operator's policy asks for it. Cabin crew meals follow the same ordering.
FBO catering at Eliwana is handed over at the aircraft by your handling agent, on your slot. Catering delivery to the FBO means the general aviation terminal receives the order and the handling agent walks it across the apron. Ground handling catering and handling agent catering work from the same slot, so the crew finds the food ready when the door opens.
The aircraft decides how it is loaded, and at WHB that usually means a business jet or a mid-size charter on the apron. For larger types, galley catering arrives by high loader, with the door height and galley layout confirmed first. Airside catering delivery means the food is handed over at the aircraft by your handling agent's crew. Aircraft provisioning for a bigger cabin is built from the galley plan, not from 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.
Eliwana airport catering serves a mining airfield in Western Australia's Pilbara, 1,576 ft up. The terminal side is simple, general aviation traffic is mixed with FBO services and ground handling services, and the airfield works as a quiet business aviation hub for resource-sector flights.
The traffic at Eliwana is fly-in, fly-out charters and the odd corporate jet, with seasons driven by the dry and wet months. Inflight catering, in-flight catering and aviation catering follow one brief; business aviation catering and executive jet catering suit mining executives, and diplomatic flight catering covers visiting parties. Cabin crew meals and crew meals are ordered on request with the flight, invoiced like the rest of the order.
Australia controls food at the border: fresh meat, dairy and fruit from abroad are restricted, and unused catering can be seized. For Eliwana we source in-country. Customs clearance may happen at another airport first, so we plan around that and keep imported items off the galley shelf.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 9 guests, but different crew meal preferences also had to be considered when organising mini sandwiches and individual desserts at Eliwana. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. Our brief for VIP flight catering was met with a sensible plan for final order confirmation. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
“A request for smoked salmon bagels and sliced fruit, 9 passengers, and several individual meal preferences: that was our brief for the departure at Eliwana. For our team, the strongest part of their charter flight catering was how they handled crew briefing. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Menu approval at WHB covered smoked salmon bagels and sliced fruit for 9 guests, leaving us to organise the service around a late menu amendment. The catering handover stood out more than any sales pitch about private jet food. I asked The Galley Girls to review the main courses quantities against the passenger brief, and the proposed portions made sense. It was useful to see the sandwiches listed separately when checking how much space the complete order would require.”
Costs vary by menu, not by airport, but customs does touch the order. Everything for Eliwana is sourced in Australia, because imported fresh food is restricted at the border, and what you pay reflects local seasonal prices for seafood and lamb. Choosing roast lamb over prawn changes the total, and so does choosing sauce apart for six rather than two. Send the details and we answer with a figure.
For the way back, give us the departure slot at WHB, the headcount and any restrictions. Last-minute orders are handled, so a late decision on the return does not mean going without. Remote Pilbara airfields leave less room to fix things on the day, which is why agreeing the return menu when you order the inbound is the calmer way to work.
Repositioning into Eliwana with no passengers means a short brief: how many crew, how long on the ground, and whether you want cold or hot. Customs-wise, Australia is strict, so we do not ask you to carry food in. Everything is bought locally and packed in sealed containers, which keeps the declaration simple for the crew.
For official flights the answer is to order here rather than bring it in. Customs will check any food on board, and a diplomatic party's menu often needs approval before anything is cooked. We work from the protocol office's brief, prepare in Western Australia and deliver to the aircraft at WHB, with no names on the labels.
Is catering part of a charter? No. Charter agreements rarely mention food, and the catering is ordered and invoiced separately, like any order. What helps us most is the slot at Eliwana and how long the aircraft stays: a brief turnaround calls for sealed cold trays, a longer stop means hot dishes with their sauces apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
