Catering to your aircraft in Munda.
Heat comes off the apron at Munda before the engines are even shut down, so food here is planned to stay cool until the drawer opens. We cook and label for your galley, delivered to the FBO or your handling agent. Crew meals on request.
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.
Western Province eats from the lagoon and the garden, and that shapes the private jet menu at Munda. Tuna and reef fish, cooked or served cold, travel well in a galley. Coconut cream, taro, cassava and sweet potato give an inflight menu its local weight, while papaya, pineapple and banana make private jet food that needs no cooking at altitude. These are the local specialities of Western Province, written as private jet platters you can plate in the drawer, and as gourmet inflight meals with the sauce apart. Private jet snacks are simple here: fruit, roasted nuts, coconut biscuits.
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.
Before the cabin door opens at MUA, the galley list is already settled: private jet catering at Munda is built around lagoon seafood, tropical fruit and a hot, humid ramp. We run inflight catering and in-flight catering for visiting jets, aviation catering for operators, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals across the Western Province.
Who is flying into AGGM shapes the brief: resource and corporate travel, charter operators, the occasional private party bound for the lagoon. For business jet catering we ask the type and the galley first. Corporate jet catering and charter flight catering stay compact, VIP flight catering is plated to seat, luxury inflight catering uses local seafood, and our private jet chef writes a bespoke menu for each sector.
When an official party flies into AGGM, the menu is settled with the protocol office first. Head of state flight catering and government flight catering share one rule: a small named team, full traceability of ingredients and quiet handover. VIP aviation catering and state visit aircraft catering follow the same path.
Dietary requests at AGGM are handled by seat and by card. Kosher and halal meals stay sealed until served, vegan and gluten free dishes use local fruit and roots, and allergen free meals are cooked apart. Kids meals are mild, and special meals are confirmed before anything is cooked.
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.
Waiting on the ground at AGGM can stretch, so crew meals are worth ordering with the flight. Flight crew meals and pilot meals are packed in separate boxes, crew catering follows the duty pattern, and cockpit meals stay simple and sealed. Crew meal boxes carry no passenger labels, different meals for pilots are available on request, and cabin crew meals can be hot or cold. All of it is ordered and invoiced separately.
FBO catering at Munda means catering delivery to the FBO, or to the aircraft itself, on your slot. The general aviation terminal is small and everything is handed over plane-side. Ground handling catering is coordinated with your handling agent, who opens the access, and handling agent catering is arranged before the aircraft arrives.
What the aircraft needs decides the loading at AGGM. Galley catering for a small jet is carried up the steps, while aircraft provisioning for a larger cabin may need a high loader. Airside catering delivery is coordinated with your handling agent and arranged around the door height.
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.
AGGM serves Munda town and the surrounding lagoon country, a place of dive tourism, logging and fishing. Airport catering for visiting aircraft is built from what the province offers, and general aviation arrivals use the main apron, where FBO services and ground handling services are arranged around each aircraft. For the Western Province, Munda works as a small business aviation hub.
Business aviation at Munda is quiet, shaped by the wet season and by charter demand into the Western Province. As a modest business aviation hub, MUA sees few movements, so inflight catering and in-flight catering stay light and local, and aviation catering follows the aircraft's galley. Business aviation catering is planned for short stops, executive jet catering suits small charter jets, diplomatic flight catering is handled with protocol, and cabin crew meals and crew meals are added for long waits. FBO services and ground handling services are small here and worth booking ahead.
The Solomon Islands apply strict biosecurity to imported food: meat, dairy, eggs and fresh produce can be inspected or refused at the border. Plan the order around local supply, and declare anything the crew carries on board. At a business aviation hub as small as MUA, ground handling services and FBO services will point you to the officers who check the galley. We tell you in advance how the rules touch the menu.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Munda Airport, the next request was smoked salmon bagels and sliced fruit for 6 guests, with different crew meal preferences to work around. The Galley Girls suggested individual containers for the desserts, and that choice worked well with our storage arrangement. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“I wanted chicken skewers with a couscous salad for 10 guests at AGGM, packed sensibly for a cabin team dealing with limited fridge space. When comparing inflight catering companies, I would look closely at galley preparation after this experience. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the snack boxes identifiable helped the colleague taking over service understand the order without another long explanation.”
“It was the packing plan I cared about at MUA, with 2 servings of a breakfast basket with individual preserves and several individual meal preferences to consider. Our brief for in-flight catering services was met with a sensible plan for cabin service sequence. The Galley Girls grouped the desserts by service, which was more useful to us than simply receiving a list of dishes. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Think of it by galley. Where a light jet at MUA has a drawer and a small oven, we plan simple plated items. Where a larger cabin has more space, the same private jet catering grows to several courses. Lagoon seafood and island produce are priced as they come, which is why the aircraft is the first thing we ask.
Lead time here follows customs. Biosecurity in the Solomon Islands is serious about agricultural items, so we keep the menu on locally available products. When an item must be imported, tell us early; otherwise last-minute orders are handled for MUA.
In practice, customs at MUA decide what we can use. Imported fresh items risk being held, so we choose local tuna, island fruit and root vegetables. The menu stays strong on flavour and light on paperwork.
Many crews ask whether they can bring food at Munda. On a short slot, local provisioning is simpler: we pack for your galley, you load, and nobody is waiting on customs for a box of fruit. If you do carry food, declare it.
A charter into MUA does not carry the food with it. You order catering separately, and it is invoiced separately. Long duty hours and waiting on the ground are exactly when pilots and cabin crew need proper meals, on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
