Catering to your aircraft in Richmond.
Richmond is a working RAAF field west of Sydney, and a business jet here shares the apron with transports. We pack for the galley you have and pass it to the FBO or handling agent at the aircraft, for the crew first.
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.
The local table at RAAF Base Richmond starts with the Hawkesbury and the Sydney basin, and that is where a private jet menu for XRH takes its cues. Our inflight menu leans on the produce that grows on the river flats: citrus, stone fruit in summer, salad leaves and herbs, with Sydney rock oysters and Tasmanian salmon coming up from the coast. Private jet food from this region travels well when it is simple, so private jet platters are built around cold cuts, cheese and fruit, gourmet inflight meals finish in the aircraft oven, and private jet snacks cover the long leg out. Local specialities such as lamb, macadamias and Australian wine-region cheeses are boxed for the New South Wales crowd you are flying.
Think of a private jet menu for Richmond, New South Wales as a short list of things Australia does well. The inflight menu can carry barramundi, grilled lamb with a native pepper rub, and a pavlova that holds its shape in the drawer. Private jet food here is seasonal, so we agree the fruit with you rather than promise it. Private jet platters of local cheese, smoked salmon and fruit travel cold, gourmet inflight meals are plated for re-plating, and private jet snacks such as macadamias and lamingtons suit a quiet cabin. These local specialities are our reading of the region, written for the galley you have.
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.
Richmond in New South Wales is a military airfield first, so private jet catering for YSRI is arranged around the base and your handling agent rather than a public terminal. Business aviation catering for a short stop, a state visit or a repositioning leg is packed to the aircraft type. Inflight catering and in-flight catering go on one order, executive jet catering sits beside diplomatic flight catering, and aviation catering and cabin crew meals are listed on the same invoice.
Flying a corporate group to RAAF Base Richmond, you need business jet catering that fits a small galley and a mixed party. Corporate jet catering is one order, VIP flight catering is plated by a private jet chef, charter flight catering uses the same menu, and luxury inflight catering is a bespoke menu agreed before we cook.
Richmond is a base used for official and state movements, so government flight catering here runs through protocol. Head of state flight catering and VIP aviation catering are cleared with the right office first, and state visit aircraft catering is traceable, with a named team and nothing left to chance.
At RAAF Base Richmond the allergen question is local: macadamia and other tree nuts are everywhere in Australian baking, and shellfish sits beside the oysters. Kosher, halal, vegan and gluten free meals are cooked and sealed on their own board, special meals carry a seat number, allergen free dishes are labelled before they travel, and kids meals are packed separately so nobody opens the wrong tray.
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 Richmond are an order of their own, on request and invoiced like the rest. Flight crew meals are packed in boxes labelled CREW, pilot meals are easy to eat one-handed, and crew catering can be hot or cold. Cockpit meals avoid sauces that spill, crew meal boxes stack in the drawer, different meals for pilots are available on request, and cabin crew meals go in the same delivery.
Your FBO or handling agent is the contact point at Richmond. FBO catering arrives sealed and labelled, catering delivery to the aircraft goes through the general aviation terminal where one is in use, ground handling catering is agreed in advance, and handling agent catering depends on who has base access that day.
Richmond handles everything from a light jet to a large transport, so the aircraft type sets the loading. A galley catering order for a larger aircraft may need airside catering delivery with a high loader, while a business jet is served at the door. Tell us the type and aircraft provisioning is packed for the galley, door height and whatever your handling agent can bring onto the apron.
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.
RAAF Base Richmond is an Australian air force base in the Hawkesbury region, at 67 ft elevation. Airport catering for a civil aircraft is arranged case by case, and general aviation is the exception here rather than the rule. FBO services and ground handling services are limited to what the base and your handling agent allow on the day.
YSRI is not a typical business aviation hub: private jets arrive as visitors on a working RAAF field. Inflight catering and in-flight catering for business aviation catering run through your handling agent, who sets what FBO services and ground handling services are available that day. Aviation catering is packed to the aircraft type, executive jet catering and diplomatic flight catering are cleared first, and crew meals and cabin crew meals are ordered on request, invoiced like the rest.
Australia applies strict biosecurity to food entering the country, and international catering waste is controlled. Food handed over at Richmond is cooked in Australia, and your handling agent confirms what may stay on board. The ground handling services on the day also decide where and how the delivery is received.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at XRH was how a request for a mezze selection with flatbreads was handled despite a revised passenger count. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The order made private jet food feel manageable because the galley preparation had been considered beforehand. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
“One detail shaped our order at RAAF Base Richmond: two separate meal services, alongside a request for herb chicken with a quinoa salad for 11 passengers. With private jet meals, careful attention to cabin service sequence matters as much to our crew as the menu itself. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Passenger preferences led us to avocado toast components and breakfast fruit at YSRI; 8 portions were needed, with a short ground stop factored into preparation. I appreciated the emphasis on storage requirements throughout the private jet menu arrangements. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. We could finish the starters as each guest was ready, rather than laying everything out at once.”
Late headcount changes at Richmond are routine for us. Cheaper if it drops, more if it rises, and always based on the menu you chose, not on the date. We confirm the revised figure by phone or email before anything is packed.
A delayed departure from RAAF Base Richmond is not a problem for lead time: we keep the food at the right temperature for the new slot. The order is still handled when you call in late, day or night.
International flights out of YSRI are checked, which affects uneaten food. Leftovers from earlier legs are often removed at arrival, so a fresh order from us is the practical route. We follow whatever your handling agent asks for.
A return leg can be ordered from here, packed for the galley and handed over at your next departure. If someone wants to bring food on board, check with your handling agent first, because Australian rules on imported food are strict.
Catering is separate from a charter, even on an empty repositioning flight into RAAF Base Richmond. If the cabin is empty, the order shrinks to crew meals, and it is still invoiced as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
