Catering to your aircraft in Awanui.
A jet on the strip at Awanui usually means a Far North run to the cape or a quiet repositioning. We pack the galley for that: chilled plates, one hot dish, crew meals on request, handed over at the aircraft.
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.
Northland Region is where New Zealand's subtropical edge begins, and the private jet menu here leans on what grows and swims in the Far North. A private jet menu for Kaitaia starts with seafood: snapper, crayfish when the season allows, Bluff-style oysters sourced from the cold south, and Northland's own Kerikeri citrus and kiwifruit. Local specialities travel well when they are planned for the galley: smoked fish stays cold and sliced, kūmara goes into a salad rather than a hot side, and avocado is cut at the last moment by the flight attendant.
Our private jet platters for NZKT use Northland produce: smoked kahawai, sliced cold meats from Far North farms, feijoa and citrus when in season, and kūmara in cold salads. The inflight menu keeps to a small galley and a short ground stop, so gourmet inflight meals arrive plated for re-plating, with sauces in separate pots. Private jet snacks lean on macadamias, dried fruit and local honey. Private jet food from Northland Region is simple and fresh, and local specialities are named on the order so the crew knows exactly what is in the drawer.
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.
Kaitaia sits at 270 ft on the flat neck of land that leads up to Cape Reinga, and a private jet arriving here usually has the apron nearly to itself. Our private jet catering is written around that: a light galley, a short ground stop, a crew that wants one proper meal. Inflight catering and in-flight catering for NZKT are ordered 24/7 and handed over at the FBO. As aviation catering for business aviation catering and executive jet catering, we also cover diplomatic flight catering and cabin crew meals for Far North trips.
Corporate jet catering for Kaitaia starts with the aircraft: light jets, a single oven, a short stop. Business jet catering and charter flight catering are built as a bespoke menu by a private jet chef, with VIP flight catering plates of Far North seafood and kūmara. Luxury inflight catering here means good produce, well packed.
Government flight catering at Kaitaia is discreet and traced from kitchen to aircraft. Head of state flight catering and VIP aviation catering follow a protocol cleared before anything is cooked, with a named team. State visit aircraft catering for the Far North is rare, and each order is handled as its own case.
Special meals at Kaitaia are handled as a procedure, not a promise. Kosher, halal, vegan, gluten free and allergen free requests are written into the order with the seat number, and prepared on a separate board and in a separate box. Local risk is worth naming: shellfish and nuts (macadamias, in particular) are everywhere in Northland, so allergen free plates are cooked and packed away from them. Kids meals are simple, cut small, and labelled for the cabin crew.
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.
For a Far North sector, flight crew meals are a separate line on the order, on request. Pilot meals and cockpit meals are packed for the flight deck; crew meal boxes are labelled CREW; crew catering stays simple at NZKT, and different meals for pilots are available when policy asks. Crew meals are always invoiced as ordered.
FBO catering at Kaitaia is handed over at the general aviation terminal or at the aircraft, depending on your handling agent. Catering delivery to the FBO is coordinated for your slot; ground handling catering follows the airside rules, and handling agent catering stays under one point of contact.
Kaitaia's apron suits light and mid-size business jets, and the galley of the aircraft decides how we pack. Galley catering here is planned around the type: door height, oven size, drawer space. Airside catering delivery is made to the aircraft by the FBO or your handling agent, and aircraft provisioning is confirmed against the tail before the slot. If the aircraft is larger than usual for NZKT, tell us the type and we adjust the load.
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.
Kaitaia Airport serves Awanui and the Far North of Northland Region, at 270 ft elevation. Airport catering here suits general aviation and light business jets, with FBO services and ground handling services available on request.
Business aviation hub is a stretch for Kaitaia, but jets do come: Far North owners, sightseeing charters to the cape, repositioning. Inflight catering and in-flight catering fit those short stops. Aviation catering and business aviation catering stay light; executive jet catering is cold-first, diplomatic flight catering is rare, and cabin crew meals are packed on request.
New Zealand biosecurity is strict: declare all food, and expect fresh fruit, meat, dairy and honey from abroad to be removed on arrival. Customs clears the aircraft, and catering loaded in Kaitaia is packed sealed so it clears cleanly on the next leg.
Average rating from the cabin crew and pilots we cater for.
“For 6 passengers departing from Kaitaia Airport, the agreed menu was roasted vegetable bowls with separate dressings; our main consideration was two separate meal services. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. The cabin team could match the canapés to the request before moving on to the remaining departure tasks. When comparing private jet catering companies, I would look closely at crew briefing after this experience.”
“As the person coordinating smoked salmon bagels and sliced fruit for 2 passengers at NZKT, I needed an arrangement that considered an evening cabin service. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. The note about the main courses was easy to spot, and we could brief the rest of the team quickly. My search for "private jet catering near me" led to a practical conversation about galley preparation.”
“Several practical details needed attention at KAT, with a charcuterie board and fresh bread requested for 2 guests and a short ground stop to accommodate. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. My main takeaway from this private jet catering menu order was the practical approach to cabin service sequence. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
We answer this with a question: what is the aircraft and what can its galley do? Small galleys favour chilled plates and one oven dish, which is simpler and lighter on the invoice. Local ingredients such as Kerikeri citrus keep costs reasonable, and rare seafood raises them.
If you leave before dawn or late at night, tell us when you order so the handover is arranged with the FBO. We take orders 24/7, day and night, and last-minute requests are handled with a simpler menu.
New Zealand biosecurity is among the strictest in the world. Anything left from an inbound flight, such as fresh fruit or meat, will be taken at clearance. For a long onward leg with two services, we recommend ordering fresh from Kaitaia rather than carrying leftovers.
A guest with a strict diet may prefer to bring their own meal. New Zealand rules apply on arrival, so we suggest placing the special-meal request with us in advance, and we prepare it on a separate board.
Not as standard. Even if a private jet charter quote lists catering, it is ordered and invoiced like any other order. For flights to Kaitaia, we recommend including one local product, such as manuka honey or citrus.
Tail, pax and diets — a flight attendant takes it from there, day or night.
