Catering to your aircraft in Exmouth.
A small apron on the North West Cape, a single handling agent, and a charter crowd that arrives for whale sharks and fishing. Your crew meals and guest menus are packed for exactly that.
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.
Learmonth is the airport for Exmouth and the Ningaloo coast, and the private jet menu for Learmonth follows that coast. Local specialities start with the gulf: Exmouth Gulf king prawns, which travel well as a chilled plate with lemon and a sauce in its own pot, and Spanish mackerel and coral trout, which suit a seared hot dish finished in the oven. The inflight menu here also leans on Western Australian produce: Margaret River and Swan Valley wines are never served from our side, but the plates are written to sit beside them, and Shark Bay salt, Geraldton rock lobster in season and WA Pemberton marron give a private jet food list with a real sense of place. Cold dishes carry the heat of the apron better than hot ones, so most Learmonth trays start chilled and finish in the galley. Region: Western Australia, and the pastoral country behind Exmouth, where lamb and beef from the Gascoyne fill the hot side of the menu.
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.
Learmonth sits on the flat red coast of the North West Cape, and most bizjets arriving here are fishing, diving or mining charters rather than scheduled traffic. Private jet catering at Learmonth is built around that: menus that survive a long leg out of Perth, a galley that may have no oven, and seafood that tastes like Exmouth Gulf. Inflight catering here is planned around the whale shark season, in-flight catering around the heat of the apron, and aviation catering around the fact that few suppliers exist locally. For business aviation catering and executive jet catering the brief is short; diplomatic flight catering and cabin crew meals follow the same rule of clear labels and sealed packs.
Business jet catering and corporate jet catering at Learmonth usually follow a short brief: who is on board, which season, what the galley can do. For VIP flight catering and charter flight catering we write a bespoke menu around Exmouth Gulf prawns or Gascoyne lamb. Luxury inflight catering here means plates that survive the heat on the apron, and our private jet chef writes each tray for the aircraft in front of us.
When a government aircraft lands at YPLM, the brief comes from the protocol office, not the kitchen. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are sealed, labelled and delivered discreetly to the apron.
At Learmonth the allergen to watch is shellfish: Exmouth Gulf prawns and crab sit close to almost every local menu, so a shellfish allergy means a separate board, sealed pack and a dedicated prep line, not a swap on the plate. Kosher, halal, vegan, gluten free and allergen free meals, special meals and kids meals are each written and sealed with a seat number, and the same rule holds for every dietary request here.
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.
At YPLM the turn is short and the town is small, so crew meals are worth ordering ahead on request, invoiced as usual. Flight crew meals and pilot meals are easy to eat in the cockpit; cockpit meals avoid sauces that drip. Crew catering comes in sealed crew meal boxes marked CREW, and different meals for pilots are packed apart. For the cabin crew meals we keep the same sealed packs and seat-number marking, so the flight attendant can find her own tray in a dim galley.
There is a single general aviation terminal at Learmonth, and FBO catering passes through it. Catering delivery to the FBO is agreed with your handling agent, and ground handling catering is timed to your slot. Handling agent catering means one name on the gate and one on the order.
Aircraft provisioning at Learmonth is shaped by the type that lands. A light jet takes trays by hand up the stairs; a larger cabin may need the handling agent's lift. Galley catering is packed for the galley the aircraft actually has: with an oven, with a small oven, or none. Airside catering delivery is made on the apron, at the aircraft door, on your slot.
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.
Learmonth is the general aviation gateway for Exmouth and the North West Cape, a long runway shared with a defence base and a small terminal on flat red ground. Airport catering at YPLM is small-scale, and FBO services and ground handling services are limited to what one handling agent can run, so orders are planned with care.
Business aviation hub is a big title for a field this size, but YPLM works as one in season: charter groups for Ningaloo, mining executives and the odd government flight. Inflight catering and in-flight catering lean on cold plates, aviation catering and business aviation catering use sealed hot dishes, executive jet catering stays short, diplomatic flight catering is cleared by protocol, and crew meals and cabin crew meals are packed with the seat number.
Australia applies strict biosecurity rules to food arriving on international flights, so leftovers are declared and often destroyed. Ground handling services at Learmonth follow the same rule as general aviation everywhere in the country, and FBO services cannot waive it. We size orders to the headcount to keep waste small.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at LEA, we needed a mezze selection with flatbreads divided into 9 portions suitable for different crew meal preferences. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in sealed meal containers. I would discuss FBO catering with them again, especially when galley preparation needs careful coordination. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order.”
“A request for a light pasta dish with grilled vegetables, 10 passengers, and several individual meal preferences: that was our brief for the departure at Learmonth Airport. Our brief for airport catering was met with a sensible plan for crew briefing. I needed the sauces checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks.”
“Breakfast was already sorted; at YPLM, the next request was vegetable tartlets and a dessert selection for 3 guests, with a changing departure schedule to work around. Our brief for inflight catering was met with a sensible plan for crew briefing. I asked The Galley Girls for the side dishes in divided catering boxes, with garnishes supplied separately for plating on board. It made a difference to have the breakfast portions ready without cluttering the galley work area during preparation.”
A charter to Exmouth with six guests and one oven prices differently from a crew-only positioning flight. We start from the type and its galley, then add the dishes: gulf prawns on top, simple platters below. The price for private jet catering at Learmonth is set per menu, never per tray.
For a dawn departure we pack the night before and hand over at the aircraft on your slot. The same applies to a late arrival. Last-minute requests are handled; tell us the type and the galley and we write the menu around what is in season.
Customs and biosecurity treat inbound food seriously. If your flight serves twice on a long leg, we plan quantities so the galley is nearly empty on arrival. Anything left over is declared. Domestic arrivals from within Australia carry far fewer restrictions.
Guests may carry food on board, and some do, particularly for strict religious diets. If the request is special, we prefer to prepare it sealed and labelled so the galley stays clean. Sealed packs also pass inspection more easily.
No. A charter to Exmouth does not carry catering with it. You order the menu separately, we invoice it separately. A good starting point is the local prawns, which set the tone for the whole plate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
