Catering to your aircraft in Fare.
At seven feet above sea level, NTTH puts you straight onto the Huahine lagoon. Private jet catering for HUH is built around the aircraft you fly in, with crew meals on request and the handover coordinated with your handling agent.
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.
Huahine-Fare is on Huahine, in the Society Islands of French Polynesia, and the private jet menu here is shaped by the lagoon. The inflight menu at NTTH leans on poisson cru à la tahitienne, raw tuna cured in lime and finished in coconut milk, which travels well as a cold dish with the sauce in its own pot. Private jet food from the island also means vanilla from Huahine's plantations, pineapple, papaya, breadfruit and taro, all local specialities that a galley can plate without cooking. Mahi-mahi and grilled reef fish go on the hot side, packed for a re-plate in the oven. Every dish is written for the Fare apron and your aircraft, so the private jet menu reads as Huahine and not as a generic list.
The private jet menu at Huahine-Fare starts from three things the island does well: fish from the lagoon, coconut, and vanilla. For an inflight menu at HUH we build poisson cru, chilled and sealed, next to tropical fruit platters of pineapple, papaya and lime that need no galley work at all. Private jet food from this part of French Polynesia also includes taro and breadfruit as sides, and mahi-mahi that finishes in the aircraft oven. These local specialities are chosen to survive a Pacific departure, and each one is labelled for service, so the crew knows what is cold, what needs the oven and what comes with sauce apart. Fare gives the menu its character; the galley decides what we pack.
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.
Huahine-Fare sits at seven feet above sea level on a lagoon island, and private jet catering here starts with what the island grows and what the sea gives that morning. Inflight catering for NTTH leans on raw fish, coconut and vanilla, packed for a small galley and handed over through the handling agent. In-flight catering and aviation catering orders are built for the aircraft you fly, whether it is a light jet or a long-range cabin. For business aviation catering, executive jet catering and diplomatic flight catering, the menu is agreed with the same care as the cabin crew meals that travel in the same order.
Business jet catering at Huahine-Fare is usually a leisure-heavy brief: a small party arriving from Papeete or the Pacific, a light jet or a super-midsize cabin, and a galley that suits chilled plates. For corporate jet catering and charter flight catering, a private jet chef designs a bespoke menu around lagoon fish and vanilla, with VIP flight catering and luxury inflight catering for guests who expect more.
When an official party arrives at NTTH, government flight catering means a cleared menu and a quiet delivery. Head of state flight catering and state visit aircraft catering go through the handling agent; VIP aviation catering stays discreet from kitchen to galley.
On Huahine, the allergen question is mostly about coconut, shellfish and fish sauces, which sit in many local dishes. For kosher, halal, vegan, gluten free, allergen free and kids meals, we write the special meals around the island's produce, keep them in sealed trays marked by seat number, and send the allergen card with the box. Tell us the restriction and the headcount and the menu is rebuilt from the base ingredients, not adapted from a fish-heavy standard.
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.
A crew on the ground at Fare wants food that works in a jumpseat. Crew meals, flight crew meals and pilot meals are on request here and billed like any order. Crew catering comes as crew meal boxes, with cockpit meals packed separately and different meals for pilots if your operator asks.
At NTTH the general aviation terminal is the reference point. FBO catering and catering delivery to the FBO are coordinated with your ground handling catering contact; the handling agent catering step is where the food moves from terminal to aircraft.
Fare handles small and mid-size business aircraft, so the galley decides the loading, not a high loader. Galley catering for a light jet arrives in compact boxes that fit a single drawer; for a larger cabin, airside catering delivery is staged through the handling agent at the apron. Aircraft provisioning at NTTH follows the door height and the galley layout you give us, and we pack to it.
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.
The airfield at Fare serves the island of Huahine, with airport catering built around general aviation and the small FBO setup on the field. Ground handling services and FBO services are run through your handling agent.
Business aviation at Huahine-Fare is leisure-led, a business aviation hub in miniature. Inflight catering and in-flight catering are written for guests arriving from across the Pacific; aviation catering, business aviation catering and executive jet catering cover owners and charter parties, diplomatic flight catering covers official visits, and cabin crew meals cover the people flying them.
French Polynesia applies French customs and import rules to food arriving on the island, with fresh produce, meat and dairy subject to agricultural checks. Departing, the destination country decides what you can carry; tell us where you land and we plan the menu around it.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at HUH: we had 5 passengers expecting roasted chicken and seasonal vegetables and were working around a revised passenger count. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. I appreciated the emphasis on final order confirmation throughout the airport catering arrangements. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Good preparation made the difference at Huahine-Fare Airport, where 7 guests expected fresh fruit and breakfast pastries despite a late menu amendment. I would discuss inflight catering with them again, especially when crew briefing needs careful coordination. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing.”
“Menu approval at NTTH covered a cheese board and savoury canapés for 6 guests, leaving us to organise the service around a tight boarding window. My main takeaway from this in-flight catering order was the practical approach to portion planning. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Start from the number of services and the guests. Local fish and vanilla are premium produce on a small island, while seasonal fruit keeps a platter lighter. We give the figures per dish for HUH, then you adjust.
A child's meal is simple here: mild fish, rice, fruit. A kosher or allergen meal is the one that sets the lead time, since the base ingredients come in deliberately. Tell us at the start, and we confirm what is possible for your slot.
French Polynesia is a French territory, and food leaving it meets the rules of wherever you land. Customs check fresh produce more than prepared dishes, so we label ingredients clearly in each box.
Bringing your own food is possible, and customs and the aircraft rules still apply. When weather shifts a departure from Fare, locally packed food can be adjusted or held; food brought in from far away cannot.
Is catering part of a charter into Huahine-Fare? No, it is ordered and invoiced separately from the private jet charter. Airside access at NTTH goes through your handling agent, who clears our delivery to the apron.
Tail, pax and diets — a flight attendant takes it from there, day or night.
