Catering to your aircraft in Mareeba.
YMBA's cooler tableland air and rural apron suit light jets and charters. Tell us the tail and the slot, and our crew-run kitchen packs a Queensland menu for the galley you actually have.
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.
Queensland's Atherton Tablelands feed the private jet menu at Mareeba. Local specialities here are tropical and sub-tropical: Mareeba and tableland coffee, Kensington Pride mango in season, macadamias, tropical fruit and barramundi from the far north. Queensland produce travels well when it is portioned for the galley, so the inflight menu reads as regional rather than generic.
For private jet food at Mareeba we build platters around cut mango, avocado, cheeses from the Tablelands and cold-smoked barramundi, plus gourmet inflight meals that finish in a small oven. Private jet snacks run to macadamia mixes and dried tropical fruit. Everything is named, portioned and labelled so the cabin crew can re-plate it in one pass.
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.
Cooler morning air, a rural apron and a tableland full of farms: that is YMBA. Private jet catering here leans on what grows within sight of the field, packed by crew who know a small galley. We handle inflight catering, aviation catering and business aviation catering for charters and owner flights, plus executive jet catering, diplomatic flight catering and cabin crew meals when the trip calls for them, always handed over at the FBO or the aircraft.
Corporate jet catering out of Mareeba tends to follow Queensland business: mining executives, cattle station owners, tourism charters. Business jet catering is packed for a small galley, and VIP flight catering or charter flight catering can be built as a bespoke menu by our private jet chef, with luxury inflight catering where the trip asks for it.
Government flight catering at Mareeba is rare but real: head of state flight catering and state visit aircraft catering for regional visits require protocol, a named team and discretion. For VIP aviation catering, the protocol office signs off the menu before a single dish is cooked.
Special meals at Mareeba are built as a procedure around Queensland kitchens: where nuts hide in a macadamia-rich region, where shellfish touches the barramundi line, how a separate board and box keeps an allergen free dish apart. Kosher, halal, vegan, gluten free and kids meals are ordered with the trip and labelled by 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.
Crew meals at Mareeba are on request, ordered with the trip and invoiced like everything else. Flight crew meals, pilot meals and crew catering are packed as crew meal boxes, labelled CREW; cockpit meals are made to eat with one hand, and different meals for pilots can be packed for captain and first officer. Cabin crew meals follow the same rule, and we adjust them to your ground wait.
FBO catering at YMBA is handed over where the aircraft stands. Catering delivery to the FBO goes through the general aviation terminal and your handling agent; ground handling catering is coordinated so the trays reach the door. Handling agent catering stays simple on a field this size.
At YMBA the aircraft type sets how galley catering gets into the cabin. On a light jet the trays go through the door by hand; on a larger cabin we check the door height and whether a high loader is needed for airside catering delivery. Aircraft provisioning is planned around the galley fitted, so nothing is packed that the oven cannot take.
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.
Mareeba Airport serves the Atherton Tablelands in Far North Queensland. Airport catering here supports general aviation, charter and scenic operators, and FBO services and ground handling services are modest but dependable.
As a small business aviation hub, Mareeba sees executive jet catering for station owners, inflight catering for charters bound for Cape York, and aviation catering for visiting aircraft. Business aviation catering and in-flight catering are packed for light cabins; diplomatic flight catering and cabin crew meals are arranged on request.
Australia enforces strict biosecurity. Food that arrives on an international flight cannot simply be left on the ground at Mareeba; it is declared, sealed or disposed of under customs rules. Ordering catering locally keeps the galley compliant.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at MRG, our 5 guests wanted mushroom risotto and a green salad, organised sensibly around different crew meal preferences. My main takeaway from this in-flight catering order was the practical approach to meal organisation. The Galley Girls understood why we wanted the desserts readily accessible instead of spread across several different boxes. That left time to check the fruit plates properly before the passengers were ready for the next part of the service.”
“With a late menu amendment to consider at Mareeba Airport, we needed a practical way to serve beef fillet with roasted potatoes to 7 passengers. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived. I would discuss vip inflight catering with them again, especially when meal organisation needs careful coordination.”
“Nothing about the 4 guest order at YMBA called for excess complexity: just a seafood starter and warm vegetable sides and sensible planning for a short ground stop. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the main courses ready without cluttering the galley work area during preparation. For private jet catering, that attention to galley preparation made the order noticeably easier to manage.”
Think of the bill as dish by dish. For a Mareeba sector where passengers drop or join late, we adjust portions and the invoice follows, with no flat figure attached to the airport.
Lead time is easiest when we know your ground time. Mareeba has no crowded apron, so a slot is simple to meet; last-minute orders are handled, and a crew facing duty limits gets food that eats fast.
Biosecurity officers decide what leaves the aircraft. For YMBA, ordering locally avoids the problem: Queensland produce is cleared by origin, while overseas fruit, honey or meat are the items that raise questions.
Yes, a return leg can be ordered from Mareeba with the outbound trip, so food for the way back is already in the galley. Bringing your own fruit or meat into Australia is a customs matter, so we suggest ordering here.
The charter price does not carry food, empty cabin or full. For a repositioning sector to Mareeba we quote catering on its own, and a crew-only order is small.
Tail, pax and diets — a flight attendant takes it from there, day or night.
