Catering to your aircraft in Tubuai.
At seven feet above sea level, Tubuai Airport is a lagoon-side strip with a small terminal. We cook and pack for your aircraft and hand over at the FBO on your slot.
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.
Tubuai sits in the Austral Islands of French Polynesia, and the private jet menu here leans on Pacific fish, tropical fruit and root vegetables. A private jet menu for NTAT starts with what travels well: poisson cru in coconut milk kept in its own pot, grilled mahi-mahi, taro and breadfruit as sides. The inflight menu for TUB keeps citrus, coconut and vanilla notes light because the cabin is small and the climate is warm.
Private jet food at Tubuai is Polynesian in character: raw fish marinated in lime and coconut milk, fafaru kept out of the cabin by design, firm local bananas and pineapple for fruit plates. Local specialities of the Austral Islands are packed to survive heat on the apron, and the inflight menu for Tubuai is written around Pacific produce rather than imported luxury lines. The Region here is (unassigned) in our data, so we simply call it Tubuai and the Austral Islands.
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.
Tubuai Airport (NTAT / TUB) is a coral-island strip at seven feet above sea level, and a stop here is usually a short rotation on an Austral Islands routing. Private jet catering for Tubuai is built around what the island can actually supply and what your galley can finish, with inflight catering and in-flight catering briefs written per tail. Business aviation catering, executive jet catering and aviation catering orders share one thread, and cabin crew meals are listed on request. Diplomatic flight catering is handled with the same discipline as any other order.
Business jet catering at Tubuai usually serves a corporate or charter flight between Papeete and the Austral Islands. Corporate jet catering here means one tight menu: VIP flight catering built around poisson cru, grilled fish and fruit, charter flight catering sized to the galley, luxury inflight catering without excess, and a private jet chef who writes a bespoke menu once you give us the tail and the seat plan.
When a delegation lands at NTAT, government flight catering is handled by a small team with a single contact. Head of state flight catering, VIP aviation catering and state visit aircraft catering share the same rule: nothing is cooked before the menu is approved.
Special meals at Tubuai are written around Polynesian cooking, where coconut milk, fish sauce and shellfish turn up in unexpected places. Kosher and halal orders are sealed off-island and kept sealed to the table, vegan and gluten free dishes are built on taro, rice and fruit, and allergen free meals are labelled by seat number with a separate board. Kids meals are simple and mild: rice, grilled chicken, fruit.
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 NTAT the crew waits, so crew meals matter. Flight crew meals are commanded on request and billed as part of the order. Pilot meals are two separate dishes when the policy requires, crew catering is boxed and labelled, cockpit meals avoid sauces that spill, crew meal boxes close securely, and different meals for pilots are packed apart. Cabin crew meals are boxed separately and handed over at the FBO with the guest order.
Tubuai's general aviation terminal is small, and FBO catering is a matter of telling the handling agent what arrives and when. Catering delivery to the FBO is plane-side, ground handling catering is agreed in advance, and handling agent catering follows the same checks as any other order.
Tubuai handles small and mid-size business jets, and the type decides how galley catering is loaded: door height, whether a high loader is needed, and what the aircraft's own galley can finish. We confirm airside catering delivery with your handling agent before the slot, and aircraft provisioning at NTAT is planned around a quiet apron with little ground equipment.
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.
Tubuai Airport is the main airfield of the island and a working link in the Austral Islands. Airport catering here is simple and local, and the general aviation side is small: one runway, a modest terminal and few movements, which keeps FBO services and ground handling services personal.
Not a business aviation hub, Tubuai still sees corporate and government flights. Inflight catering and in-flight catering are written per aircraft, aviation catering and business aviation catering are delivered at the FBO, executive jet catering and diplomatic flight catering are cleared by protocol, and cabin crew meals are boxed on request.
French Polynesia applies French-style customs with local restrictions on fresh meat, dairy and plants. For catering at Tubuai this means we favour cooked, sealed items and local fish and fruit, and we advise on what can leave with the aircraft.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Tubuai Airport included 6 passenger meals, a request for avocado toast components and breakfast fruit, and instructions addressing different crew meal preferences. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. The meal organisation stood out more than any sales pitch about private aviation catering. The fruit plates remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Good preparation made the difference at NTAT, where 2 guests expected vegetable tartlets and a dessert selection despite different crew meal preferences. My main takeaway from this business jet catering order was the practical approach to storage requirements. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
“Service planning came first at TUB, with 2 passengers choosing vegetable tartlets and a dessert selection and an evening cabin service influencing our preparation. The storage requirements stood out more than any sales pitch about business aviation catering. We discussed the dimensions before confirming; The Galley Girls grouped the starters into sealed meal containers that were easy to handle. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
How much does private jet catering cost at TUB? It tracks the menu: lagoon fish and seasonal fruit are priced differently from imported items. A crew who waits on the ground can add a second meal, invoiced on request like the rest.
The lead time question here is really a customs question: French Polynesia restricts some fresh and animal products, so we favour local supply. Late requests are accepted and we confirm the menu that can actually be delivered to the FBO.
A return meal ordered from Tubuai is declared with the flight. We choose dishes that cross borders easily: cooked, sealed and clearly labelled.
You can bring food, though French Polynesian customs apply to fresh and animal products. For a repositioning flight we suggest a crew meal box ordered through us.
Catering is not part of a charter into TUB, whoever flies. Delegations and state visits get a dedicated contact, sealed packaging and a named team.
Tail, pax and diets — a flight attendant takes it from there, day or night.
