Catering to your aircraft in Mount Hotham.
Mount Hotham sits at 4,260 feet in Victoria's high country, where ski-season jets land on a cold apron and the galley has to cope. We cook and pack for that galley, so the cabin eats well and the crew just re-plates.
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.
Victoria's high country shapes the private jet menu for Mount Hotham. An inflight menu here leans on what the alpine valleys grow and raise: Gippsland beef, King Valley prosciutto and pecorino-style cheeses, Milawa mustard, and wild mushrooms in autumn. Private jet food from Victoria also means good wine country close to the snow, so the local specialities travel well on a cold board.
For the private jet platters, we build a cheese and charcuterie board from Victorian makers, with sourdough and quince paste. Gourmet inflight meals follow the weather: a slow-braised beef cheek or a roast pumpkin dish that finishes in your oven, then plates cleanly. Private jet snacks for a ski charter are simple: roasted nuts, dark chocolate, fruit, and warm shortbread.
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.
At 4,260 feet, Mount Hotham Airport (YHOT / MHU) is a small alpine strip in Victoria where the apron can be frozen while the cabin still needs a proper lunch. Our private jet catering is cooked and packed by former VIP flight attendants for the galley you actually have. We write inflight catering and in-flight catering around the weather, so aviation catering here favours dishes that hold in cold air: braised, roasted, chilled. Business aviation catering and executive jet catering orders reach us by phone or email, diplomatic flight catering is cleared in advance, and cabin crew meals ride in their own box.
Corporate jet catering at Mount Hotham is usually a brief with a clear season: winter, snow, a cabin of skiers or a quiet executive group. Business jet catering is built around hot mains and chilled boards, VIP flight catering follows your guest list, and charter flight catering fits a tight slot. A private jet chef drafts a bespoke menu, and luxury inflight catering stays simple and precise.
Official visits to the Victorian Alps are rare but exact. Government flight catering and VIP aviation catering here run on traceability and a named team. Head of state flight catering is cleared in advance, and state visit aircraft catering is delivered to the aircraft with no label that identifies a guest.
Special meals at Mount Hotham work as a procedure, not a promise on a label. Kosher, halal, vegan and gluten free orders are planned before cooking, and allergen free dishes are made on a separate board and packed in a separate, sealed box. In Victoria's alpine kitchens, the hidden allergens are usually nuts in baked goods and flour in sauces and jus, so we check those first. Kids meals are available too, kept mild and easy to eat in a cold cabin.
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 an alpine field, a crew often waits on the apron in the cold, so crew meals should be hot and easy. We pack flight crew meals and pilot meals in crew meal boxes, ordered on request and invoiced with the trip. Cockpit meals are made to be eaten at the seat, and we can prepare different meals for pilots when the operator asks. Crew catering stays separate from guest trays.
FBO catering at Mount Hotham is delivered to the general aviation terminal or to the aircraft, as your handling agent arranges. Catering delivery to the FBO is coordinated for your slot, and ground handling catering is checked against airside access rules. Handling agent catering at YHOT is a call or an email, with no surprises on the ramp.
Mount Hotham is a small alpine field, so most arrivals are light and mid-size jets that take galley catering directly through the door, without a high loader. If a larger aircraft needs it, we confirm the loading method with your handling agent. Airside catering delivery follows the same rules as everywhere: the order is checked, sealed and transferred at the aircraft, and aircraft provisioning is matched to the galley layout, the number of ovens and the drawer space you have.
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.
Mount Hotham Airport serves the Hotham Alpine Resort in Victoria, with a single sealed runway on a plateau. It is a seasonal field, busiest in the snow months, and the general aviation terminal handles private and charter arrivals.
Airport catering here is shaped by altitude and season. Inflight catering and in-flight catering are written for cold air, aviation catering for light jets, and business aviation catering for ski charters. Executive jet catering and diplomatic flight catering follow the same simple rules, and cabin crew meals are packed separately. General aviation dominates, FBO services are compact, ground handling services are arranged through your agent, and Mount Hotham is a seasonal business aviation hub.
Australia applies strict biosecurity and customs rules. International arrivals must declare food, and fresh meat, dairy, fruit and eggs can be inspected or removed. For orders, this means local catering avoids confiscation, and diets and allergens are declared at booking.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Mount Hotham Airport covered chicken skewers with a couscous salad for 7 guests, leaving us to organise the service around a family lunch request. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation. For our team, the strongest part of their crew meals was how they handled galley preparation.”
“Nothing about the 6 guest order at YHOT called for excess complexity: just prawn salad and small fruit plates and sensible planning for limited fridge space. I needed the breakfast portions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. With FBO catering, careful attention to portion planning matters as much to our crew as the menu itself. The note about the canapés was easy to spot, and we could brief the rest of the team quickly.”
“As the person coordinating beef fillet with roasted potatoes for 2 passengers at MHU, I needed an arrangement that considered a small galley worktop. My main takeaway from this airport catering order was the practical approach to crew briefing. The Galley Girls understood why we wanted the breakfast portions 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.”
A quote for Mount Hotham depends on what is on the plates. Local trout, beef cheek and a cheese board cost more than snacks and fruit. With Australia's food-import rules, ordering locally also means nothing gets confiscated at arrival, which is part of what you are paying for.
Return catering is planned like any other order: slot, seats, restrictions. At an alpine field, a delayed departure is common, so we hold the menu and move the handover. Last-minute orders are handled, and you can reach us 24/7.
Repositioning empty into YHOT does not exempt the galley from inspection. Australian biosecurity looks at meat, dairy, fruit and eggs, even in a sealed drawer. The practical move is to order fresh for the next leg here, and declare what is already on board.
You can bring limited, declared items, but fresh food is the problem. Delegations flying into Mount Hotham are better served by local catering built around the party, with diplomatic discretion and a handover at the aircraft.
Not part of the charter. Ask your broker, and you will see food as its own line, or ask us directly. For a tight turnaround at YHOT, we coordinate with your handling agent so the order is at the aircraft when you need it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
