Catering to your aircraft in Moonyoonooka.
Western Australia's Mid West coast brings light jets and resource charters into GET. We pack the galley for whichever type lands, and we do it as former flight attendants.
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.
Geraldton and the Mid West give a private jet menu a clear Indian Ocean accent. The private jet menu for YGEL leans on western rock lobster, the fishery the town is built around, plus Abrolhos scallops, dhufish and pink snapper when the boats have landed them. That is the core of the local specialities we pack for the Western Australia coast.
The inflight menu follows what the Mid West grows: wildflower honey, Geraldton wax-region citrus, grain-fed lamb from the wheatbelt and good bread. Private jet food from here travels well when the seafood goes cold and the lamb goes in the oven.
Private jet platters from Geraldton usually mean a cold lobster and prawn board, cheese and local fruit. Gourmet inflight meals are plated hot from the oven, and private jet snacks cover the short onward legs, such as macadamias, dried fruit and crisp crackers. Every dish is a local speciality of Western Australia or Moonyoonooka's farm country, packed for the galley you actually have.
Because the airport is a small regional field, we confirm the aircraft type and the slot before choosing which dishes need the oven and which travel chilled.
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.
Geraldton Airport sits on the Mid West coast of Western Australia, and the jets that land at YGEL are mostly charters for mining executives and fishing-season visitors. Private jet catering here is built around a regional galley brief: Indian Ocean seafood, a short apron and a handling agent who meets the aircraft. Inflight catering, in-flight catering and aviation catering orders go to the same desk, and business aviation catering for the Mid West follows the same plane-side handover. Executive jet catering, diplomatic flight catering and cabin crew meals are all written as separate lines on the order.
Executives flying into YGEL from Perth or the pits usually want a short, precise menu. Business jet catering, corporate jet catering and VIP flight catering are priced per menu, and charter flight catering is the same. Luxury inflight catering uses a private jet chef and a bespoke menu built around crayfish season.
When an official party flies into YGEL, the order is traced from kitchen to aircraft. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are handled by a small named team who keep the details private.
At Geraldton the allergen risk is mostly seafood and tree nuts, because the local menu leans on rock lobster, scallops and macadamias. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure: a separate board, separate pots and its own marked box for each restricted seat, never mixed with the seafood trays.
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 regional turnaround at YGEL leaves the crew little time to sit, so crew meals are boxed and labelled. Flight crew meals, pilot meals, crew catering and cockpit meals are separate on the invoice, and crew meal boxes carry different meals for pilots when the operator asks. Cabin crew meals are a request, never assumed.
FBO catering at Geraldton means the handover happens at the aircraft, with your handling agent opening the apron. Catering delivery to the FBO and the general aviation terminal is coordinated before the slot, as ground handling catering and handling agent catering share the same contact.
Most aircraft into YGEL are light and midsize jets, so galley catering is handed up the door steps without a high loader. When a larger type or a military charter needs one, we agree the high loader and the airside catering delivery with the handling agent beforehand. Aircraft provisioning for a bigger galley is planned around the door height and the cabin layout.
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.
YGEL is the main gateway for Geraldton and Moonyoonooka, handling regular passenger services alongside general aviation. Airport catering follows the same routine as elsewhere: a plane-side handover agreed with the handling agent.
General aviation at Geraldton is driven by resource charters and fishing visitors. Inflight catering, in-flight catering, aviation catering and business aviation catering orders are written for light and midsize jets, and executive jet catering, diplomatic flight catering and cabin crew meals are separate lines. FBO services and ground handling services keep the apron simple, and the business aviation hub effect is small but steady.
Australia enforces strict biosecurity, and food crossing the border is declared and inspected. On international flights through Geraldton we avoid risky fresh produce and seal what is carried, and domestic legs are simpler.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Geraldton Airport included 11 passenger meals, a request for herb chicken with a quinoa salad, and instructions addressing a family lunch request. Our brief for business jet catering was met with a sensible plan for galley preparation. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into separate meal boxes that were easy to handle. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order.”
“Service planning came first at YGEL, with 2 passengers choosing a light pasta dish with grilled vegetables and limited fridge space influencing our preparation. Our brief for business aviation catering was met with a sensible plan for galley preparation. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. That left time to check the breakfast portions properly before the passengers were ready for the next part of the service.”
“Menu approval at GET covered a selection of petits fours and sandwiches for 6 guests, leaving us to organise the service around a tight boarding window. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned. I would discuss jet catering with them again, especially when cabin service sequence needs careful coordination.”
An empty cabin on a short Mid West sector rarely calls for a full service, so the bill stays small. Private jet catering cost depends on the dishes chosen: a cold board of local cheese is a lighter line than rock lobster or scallops. Crew meals, if wanted, are ordered on request and invoiced as their own line, like the rest of the order.
An official party into YGEL adds a protocol check before anything is cooked, so the real question is when the menu is cleared. Last-minute orders are handled, late changes are taken, and the team answers the phone day or night.
Australian biosecurity is the customs concern for catering. On an international turnaround at GET we avoid loose fresh produce and hand over sealed trays, so an inspection does not eat into a tight slot.
You may carry your own food, but biosecurity rules apply to imports on international flights. The galley sets the limit for what we pack at YGEL: a midsize cabin with an oven takes a fuller service than a very light jet with a drawer only.
No. Whatever the hour of the departure, catering is not part of a private jet charter: you order it separately and it is invoiced separately. The handover is planned around your slot, and the phone is staffed 24/7.
Tail, pax and diets — a flight attendant takes it from there, day or night.
