South Tarawa, Kiribati · NGTA / TRW

Private jet catering at Bonriki International Airport (NGTA / TRW), South Tarawa

Catering to your aircraft in South Tarawa.

Bonriki sits nine feet above the lagoon, hot and humid for most of the year, and the menu is built around that: fish, coconut and chilled courses that hold in a warm cabin. We cook and pack by crew, for crew, for a business jet landing on South Tarawa.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

What South Tarawa brings to your in-flight catering (TRW)

Gilbert Islands food starts with the lagoon and the coconut palm. For a private jet menu out of South Tarawa, fresh tuna and reef fish are the anchor protein, usually served as a clean grilled or raw preparation, because there is little else to build an inflight menu around. Private jet food here leans on breadfruit, pandanus and coconut cream, and local specialities such as te bua and rukau-style greens are best presented chilled rather than reheated. The Gilbert Islands pantry is small, which is why we plan the private jet menu early, and why Kiribati produce is paired with rice and imported staples for stability in the galley.

Open the menu Download the menuPDF

Local specialities of the Gilbert Islands: grilled tuna and coconut plated for a private jet menu at South Tarawa

01Grilled tuna steakPacked on the bone-free cut, sauce in its own pot, finish in the oven.

02Coconut-poached reef fishChilled, re-plate cold, keeps its shape over a long leg.

03Breadfruit chipsServed dry as a private jet snack, no reheating.

04Rice with coconut creamOven to finish; the cream is sealed and kept apart.

05Lagoon crab saladChilled only, packed with seat numbers on the lid.

06Pandanus and papaya fruit plateChilled; cut for the seat plan, no cooking needed.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · South TarawaBonriki International Airport · NGTA

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Bonriki International Airport (NGTA)

Bonriki is a single strip on the long, thin ring of South Tarawa, sitting nine feet above a lagoon that supplies most of the fresh fish. Private jet catering here is shaped by that: a short local larder, a hot ramp, and a galley that rarely has more than a small oven. Inflight catering and in-flight catering for this field are planned around what the lagoon and the Pacific route allow, and aviation catering for business aviation catering requests is confirmed per tail. Executive jet catering, diplomatic flight catering and cabin crew meals are each briefed with the type and the seat plan before anything is cooked.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet on the apron at Bonriki International NGTA, ready for private jet catering handover

Business aviationOur core

Private jet catering in South Tarawa for business and VIP flights (TRW)

Business jet catering at Bonriki is usually a short, precise brief: a mid-size aircraft, a small oven, a few passengers, and a Pacific leg ahead. Corporate jet catering here leans on a bespoke menu of tuna, rice and coconut, with VIP flight catering for executives who want a private jet chef style plate. Charter flight catering and luxury inflight catering follow the same method: seat numbers on the lid, sauces in their own pots, and a plan that matches the galley.

Airport catering prepared for a government flight at Bonriki International, Gilbert Islands

State & royalDiscretion, protocol

Head of state and government inflight catering at Bonriki International Airport (TRW)

Government flight catering at Bonriki is cleared through protocol before anything is cooked. Head of state flight catering and VIP aviation catering use a named team and sealed, traceable packing, and state visit aircraft catering is briefed with the delegation's security and diets in mind. Discretion is the default.

Menu highlights for jet catering in *South Tarawa* (NGTA)Or write your own, we cook it

Chilled private jet platters of tuna and papaya for inflight meals at Bonriki, South Tarawa

Cold galley

No oven · served in four minutes

Private jet platters of tuna carpaccio, coconut and limeChilled

Gourmet inflight meals: lagoon crab salad with breadfruit crispsRe-plate cold

Papaya and pandanus fruit plateChilled

Private jet snacks: dried coconut, roasted nuts, crackersChilled

Hot gourmet inflight meals of grilled tuna and breadfruit packed for a business jet at NGTA

Hot service

One oven · re-plated in twelve minutes

Grilled tuna steak with citrus butterOven

Coconut-poached reef fish with riceSauce apart

Breadfruit gratin, small portionOven

Slow-cooked chicken with taro and coconut creamOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Halal, kosher and kids meals: inflight catering at Bonriki International Airport (TRW)

Special meals at Bonriki are a procedure, not a promise: the diet card and the seat plan arrive first, then the kitchen builds around the little that grows on South Tarawa. Kosher, halal, vegan and gluten free requests are planned early, because the lagoon gives plenty of fish but few certified ingredients. Allergen free meals are packed apart with no shared boards, and kids meals use mild fish, rice and fruit. Shellfish and coconut are the two allergens most present here, so we ask for both on the card.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meal boxes and crew meals at Bonriki International Airport

Crew meals on South Tarawa are ordered with the flight and priced like any other item. Flight crew meals and pilot meals are packed apart from the guest trays, crew catering follows the rotation, and cockpit meals travel in crew meal boxes that open easily on a jumpseat. Where policy requires it, we prepare different meals for pilots, so captain and first officer never share a dish.

Meal passNGTA

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passNGTA

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Bonriki International Airport (NGTA/TRW) runway on South Tarawa, Kiribati, Oceania

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Bonriki International Airport (TRW)

FBO catering at Bonriki is handed over at the general aviation terminal or at the aircraft, with your handling agent coordinating the gate and the ramp. Ground handling catering is planned around weather on the apron: a wet ramp means covered carts and an earlier handover. Catering delivery to the FBO is booked on your slot, and handling agent catering follows the agent's access rules.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Bonriki International Airport (TRW)

Galley catering at Bonriki depends on the aircraft, not the airport: a light business jet gets carts carried by hand, while a larger type may need a high loader at the door, which is arranged through your handling agent. Airside catering delivery is made at the apron after the aircraft is parked, and aircraft provisioning is matched to the galley you really have, one oven or none, small drawers, limited cold space. Tell us the type and we plan the trays so everything fits and nothing has to be stacked on the seats.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportNGTA / TRW

About Bonriki International Airport (NGTA): aviation catering and general aviation

Bonriki International is the main gateway to South Tarawa and the Gilbert Islands, a single runway on a narrow strip of land. Airport catering here is simple by necessity, built from local fish and imported staples. General aviation traffic is modest, so FBO services and ground handling services are personal rather than large-scale.

Business aviation

Bonriki is a quiet business aviation hub in the central Pacific. Inflight catering and in-flight catering for operators crossing Oceania start with the type and the diet card, aviation catering is matched to the galley, and business aviation catering is a short, precise brief. Executive jet catering and diplomatic flight catering are cleared and sealed; cabin crew meals are labelled by seat.

Customs & food import

Biosecurity and customs in Kiribati are strict on fresh produce and animal products. Anything brought in on the aircraft may be taken, and galley waste is handled by the authorities. For orders, that means catering made locally, with the agent confirming what is permitted.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★BUSINESS JET

“Timing and organisation mattered at TRW, where our order of mini sandwiches and individual desserts for 5 people involved a changing departure schedule. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation. Our brief for airport catering was met with a sensible plan for galley preparation.”

Camille R. | VIP flight attendant

Global 6000

★★★★★CHARTER

“An order of a cold lunch with cheese and fruit for 3 people at Bonriki International Airport had to be organised around different crew meal preferences. The Galley Girls gave us an update on the sauces before the handover, which helped us organise the cabin checks. The desserts went straight to the right colleague instead of circulating between several people during the turnaround. I appreciated the emphasis on cabin service sequence throughout the inflight catering arrangements.”

Margot Q. | Charter operator

Citation Latitude

★★★★★BUSINESS JET

“Food presentation mattered to our 2 guests, but a changing departure schedule also had to be considered when organising a light pasta dish with grilled vegetables at NGTA. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. I would discuss in-flight catering with them again, especially when storage requirements needs careful coordination. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks.”

Sami D. | FBO operator

Falcon 8X

South Tarawa in five questionsAsked by crews

How much does private jet catering cost at Bonriki International?+

Price follows the order, not the airport. Here that means the aircraft type, the cabin size and how many hot courses the oven can finish. Reef fish and breadfruit cost less than imported lamb or fresh berries, and we show you which side each dish falls on before you confirm. Share the tail and the slot and we send a clear menu quote.

What is the lead time for private jet catering at NGTA?+

What makes timing easy here is a short menu built from the lagoon. What makes it harder is imported food, which must pass customs into Kiribati. For an empty positioning flight, a chilled crew box is almost always straightforward. Last-minute orders are handled, and we say so plainly if an item cannot be had.

What about customs when catering at Bonriki?+

Kiribati has strict biosecurity on fruit, meat and dairy, which matters when a crew is waiting out duty time at Bonriki. Catering prepared on island sidesteps most of it. We label everything, coordinate with your handling agent, and let you know which items will not clear.

Can you bring food on board at TRW, or do you have to use catering?+

Bring-your-own food is rarely worth it into Kiribati. Customs may take fresh items, and a delayed departure in the wet season leaves them warm. Catering ordered for the real slot at NGTA stays fresh and arrives packed for the galley you have.

Is catering part of a private jet charter into South Tarawa?+

Is catering part of a charter into South Tarawa? No. The charter price covers the flight; food is a separate order. On a long Pacific sector with two services, you tell us the type, the seat plan and the diets, and we pack and label to match.