Catering to your aircraft in Launceston (Western Junction).
Launceston Airport's cold Tamar valley mornings and mixed business jet traffic set the rhythm: cheese, trout and berries packed for your galley, with crew meals on request at Western Junction.
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.
Tasmania eats well and packs well, which is the whole point of a private jet menu built around Launceston. Local specialities such as Tasmanian cheddar, washed-rind cheeses from the north, hot-smoked ocean trout and Tamar valley berries travel cold without losing anything. Private jet food from this region is mostly about what stays crisp in a drawer, and the inflight menu follows the season: cherries and raspberries in summer, truffle and root vegetables in winter. Private jet platters, gourmet inflight meals and private jet snacks all draw on the same produce, so a cheese board and a salmon plate for Launceston guests come from the same morning's supply.
For a Tasmania stop, the private jet menu starts with the island's own larder. Local specialities at Launceston include scallop and abalone in season, Tasmanian salmon, leatherwood honey and cool-climate pinot-friendly cheeses, all of which suit an inflight menu without a complicated finish. Private jet platters carry the cold items; gourmet inflight meals use the oven only where the aircraft has one; private jet snacks lean on nuts, fruit and chocolate from Tasmanian makers. Private jet food here is simple to assemble and hard to get wrong.
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.
Launceston Airport sits at Western Junction, 562 ft up on the Tamar valley plain, and the cold Tasmanian mornings shape what travels well in a galley. Private jet catering here leans on the island's cheese, smoked salmon and berries, packed for your aircraft and handed over at the FBO. Inflight catering for business aviation, plus cabin crew meals, is ordered and invoiced like any other order.
Launceston sees corporate groups heading to wineries and the Tamar valley, and the business jet catering reflects that. Corporate jet catering and VIP flight catering run from a cheese board to a plated main. For charter flight catering, luxury inflight catering is built on Tasmanian seafood, and our private jet chef shapes a bespoke menu to the galley you actually have.
Government flight catering at Launceston is written around protocol and discretion. Head of state flight catering and VIP aviation catering run through a named team, with traceable ingredients and menus cleared before cooking. State visit aircraft catering into Tasmania keeps handover quiet and the paperwork consistent.
Dietary requests at Launceston are handled as a procedure, not a label. Dairy is the local risk: Tasmanian cheese and cream turn up in sauces and desserts, so special meals for lactose and allergen free guests are cooked and boxed apart, marked by seat. Kosher, halal, vegan, gluten free and kids meals are available on request, each with its own board and container, and the cards go with the tray so nobody re-plates the wrong box.
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.
Crews rotating through Western Junction can order crew meals on request, invoiced with the rest of the order. Flight crew meals and pilot meals can be split so the captain and first officer eat different dishes, and the card says which. Cockpit meals travel in crew meal boxes apart from the guest trays, so different meals for pilots never mix with cabin dishes. Crew catering is handed over at the aircraft, and cabin crew meals can ride in the same delivery when you ask for them.
Where the trays change hands depends on the stop: the general aviation terminal at Launceston, or the aircraft itself once the handling agent opens the apron gate. FBO catering is booked against your slot, and catering delivery to the FBO is arranged with the ramp team so the trays reach the door without waiting on the apron. Ground handling catering follows the airside access rules, and handling agent catering means one contact confirms the aircraft position before the trolley moves. Light jets and mid-size types are the usual callers at this general aviation field.
Launceston handles mostly light and mid-size business jets, so galley catering is usually carried by hand or small cart rather than a high loader. For larger aircraft, airside catering delivery is arranged with the handling agent, with door height and galley layout confirmed first. Aircraft provisioning here is planned around the type: one oven or none, one drawer or several, and we pack to that.
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.
Western Junction is Tasmania's northern airport, 562 ft above sea level, with general aviation sharing the field with scheduled flights. Airport catering here serves business jets stopping for the Tamar valley and the north coast, supported by FBO services and ground handling services on the apron.
Launceston is not a business aviation hub, but corporate and charter jets turn up steadily around wine tours, race weekends and holiday weeks. Inflight catering and in-flight catering for the cabin are packed from Tasmanian suppliers, while aviation catering and business aviation catering for the flight deck are handed over at the FBO. Executive jet catering and diplomatic flight catering follow the same route, and cabin crew meals are added to the order on request. Airport catering at LST stays simple because the produce is local.
Australian biosecurity is strict and Tasmania adds its own limits on fresh produce, dairy and animal products. Food carried in from the mainland or overseas may be declared or removed at customs, so airport catering bought locally at Launceston is the practical route for the galley. Biosecurity officers decide what stays aboard.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at LST, with 6 passengers choosing vegetable tartlets and a dessert selection and limited fridge space influencing our preparation. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. The cabin team could match the main courses to the request before moving on to the remaining departure tasks. For our team, the strongest part of their vip inflight catering was how they handled written menu details.”
“An order of vegetable tartlets and a dessert selection for 6 people at Launceston Airport had to be organised around a short ground stop. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. This experience of private jet catering gave us a useful reference for managing portion planning on another departure. Keeping the main courses aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Good preparation made the difference at YMLT, where 4 guests expected a selection of petits fours and sandwiches despite a late menu amendment. The portion planning stood out more than any sales pitch about private jet catering services. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
Think of the cost as the sum of your choices. A return leg ordered from Western Junction can be built around local cheese and berries or around a plated main, and each is priced on its own lines.
Lead time for Launceston is easy when the menu is local: cheese, salmon and berries are available. After an empty cabin positioning, the order is tied to the next passenger leg.
Australia is strict about food biosecurity. A delegation or government flight arriving at Launceston may have its onboard food checked, and catering uplifted locally avoids carrying declared items in.
On a tight turnaround at Launceston the departure slot sets the pace. Bringing your own food means customs checks first; an order delivered to the FBO is ready to load.
No, it sits outside the private jet charter. For Launceston, the aircraft type and galley size determine whether we send hot dishes, cold plates or both.
Tail, pax and diets — a flight attendant takes it from there, day or night.
