Catering to your aircraft in Port Vila.
Bauerfield International serves a tropical island where the tradewinds and afternoon showers shape each departure. We pack crew-ready meals and passenger menus for the aircraft you fly, handed over at your FBO.
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.
A private jet menu for Port Vila reads like a market stall translated for the galley: grilled mahi-mahi, Efate beef, taro and yam, coconut cream sauces packed in a separate pot.
The inflight menu for Shefa stays short and fresh, because the best private jet food here is the fruit: papaya, pineapple, banana, passionfruit, cut and chilled in sealed boxes.
These local specialities from Shefa suit a cold lunch or a light dinner, and coffee grown on Tanna closes a service well. Where a dish does not travel, we say so and offer an alternative.
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.
Bauerfield International sits on Efate's flat southern coast, where yachts and light jets share the horizon, and the galley often has to cope with a short stay on the ground. Private jet catering at NVVV is built around that: island seafood, tropical fruit and boxed crew meals, packed for the aircraft you actually fly. Inflight catering and in-flight catering here lean on Pacific produce; aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering all follow the same sealed-box routine, with cabin crew meals on request.
Business jet catering at Bauerfield means a short list of reliable dishes: grilled fish, Efate beef, fruit plates. Corporate jet catering and VIP flight catering follow the same sealed-box routine, and charter flight catering gets the same care. For luxury inflight catering, a private jet chef plans a bespoke menu around local produce and the galley you have at Port Vila.
Government flight catering at Bauerfield works through protocol: menus are cleared before cooking begins. Head of state flight catering and VIP aviation catering are prepared by a named team with traceable ingredients, and state visit aircraft catering is delivered discreetly to the apron at Port Vila.
Dietary needs at Port Vila start with the kitchen: shellfish and coconut appear in many local dishes, so allergen free orders are segregated from the first prep step. Kosher, halal, vegan, gluten free and kids meals are special meals packed in sealed, labelled boxes tied to a seat number on your diet card.
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.
Crew meals at Bauerfield are on request and invoiced like the rest of the order. Flight crew meals can be hot or cold; pilot meals are packed separately, with different meals for pilots so captain and first officer never share a dish. Crew catering with cockpit meals suits the jumpseat, and crew meal boxes close with a lid that survives the turnaround at Port Vila.
Your handling agent controls airside access, so FBO catering at VLI is coordinated with them. Catering delivery to the FBO, ground handling catering and handling agent catering all converge at the general aviation terminal, then the aircraft.
For wide-body arrivals at Bauerfield, galley catering is planned around the aircraft type and the position of the doors. Airside catering delivery is coordinated with the handling agent, and aircraft provisioning is staged so the galley receives only what it can stow, with oven items and chilled items kept separate.
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.
Airport catering at Bauerfield supports a small general aviation community on Efate. FBO services and ground handling services are straightforward, and the airport acts as a modest business aviation hub for visiting jets in Shefa.
For business aviation at Bauerfield, inflight catering and in-flight catering are built from Pacific produce. Aviation catering, business aviation catering, executive jet catering and diplomatic flight catering share one workflow, with cabin crew meals packed separately.
Vanuatu applies strict biosecurity to imported fresh food, so we source locally and pack sealed. Meals brought from abroad may be inspected or refused, and your order should account for that before departure.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at NVVV, where 7 guests expected herb chicken with a quinoa salad despite an evening cabin service. I want an inflight catering company to understand written menu details, and this order gave us a useful starting point. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Clear quantities were essential at VLI: we had 2 passengers expecting smoked salmon bagels and sliced fruit and were working around a revised passenger count. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. The cabin team could match the main courses to the request before moving on to the remaining departure tasks. When comparing inflight catering companies, I would look closely at packing arrangement after this experience.”
“One detail shaped our order at Bauerfield International Airport: an evening cabin service, alongside a request for a charcuterie board and fresh bread for 5 passengers. The confirmation from The Galley Girls showed the side dishes clearly enough for us to check the planned service quantities. It was useful to see the canapés listed separately when checking how much space the complete order would require. My main takeaway from this in-flight catering services order was the practical approach to meal organisation.”
Weather windows on Efate shift which produce is plentiful. How much does private jet catering cost depends on that supply plus the number of covers; a simple tropical lunch lands lower than a full seafood dinner.
Lead time at VLI is mostly about airside logistics: the handling agent's process decides how a box reaches the aircraft. Share the details early; last-minute requests are handled.
Expect biosecurity checks on anything fresh arriving from abroad. A changing passenger count is easy to handle with locally prepared catering, sealed and labelled for the aircraft.
Bringing your own food is possible, though customs rules apply to anything fresh. When crew duty time is tight and the stop is long, a sealed crew meal box is simpler than self-catering.
No, the charter price does not include catering. Food is ordered separately and invoiced separately; customs rules in Vanuatu favour locally prepared meals.
Tail, pax and diets — a flight attendant takes it from there, day or night.
