Catering to your aircraft in Eirunepé.
Landing at SWEI means a modest apron and little to buy on the field. Order from us instead, and the meals come labelled, boxed and ready for whatever galley your aircraft has.
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.
Amazonas gives Eirunepé its pantry: cupuaçu, açaí, Brazil nuts, tucumã, pirarucu and tambaqui from the rivers, manioc flour and tapioca. Our local specialities are cooked and packed so they travel in a galley without losing what makes them regional.
A private jet menu for Eirunepé leans on that river-country produce. The inflight menu can open with a chilled fruit plate of cupuaçu, papaya and melon, move to grilled tambaqui with sauce apart, and finish with Brazil nut sweets. Private jet food from this region is simple, fresh and honest.
For a quick leg, private jet snacks mean tapioca bites, Brazil nuts, cassava chips and cheese. For a longer sector, gourmet inflight meals use pirarucu or chicken with rice and farofa, packed hot for the oven or chilled for re-plating. Private jet platters of tropical fruit, cold cuts and regional cheese hold well for six or sixteen guests, and Amazonas ingredients are checked for allergens before anything is boxed.
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.
Eirunepé sits at 400 ft on the western edge of Amazonas, where river and forest decide most of the flying and a visiting crew finds a small apron, a modest terminal and very little to buy on the field. Private jet catering at SWEI is therefore built before you land: we cook and pack for your galley and hand it over at the aircraft through the FBO or your handling agent. The same brief covers inflight catering and in-flight catering for the cabin, aviation catering for the whole trip, and business aviation catering for corporate and charter movements. Executive jet catering follows your seat plan, diplomatic flight catering follows protocol, and cabin crew meals ride in marked boxes.
For corporate jet catering at SWEI, the brief is short: who is flying, how many, and what the galley can do. From those three answers we shape business jet catering and charter flight catering for the trip. Our private jet chef builds a bespoke menu from river fish and fruit, and VIP flight catering and luxury inflight catering are plated to match your cabin.
When an official party flies into ERN, government flight catering is arranged by name and discretion. Head of state flight catering and state visit aircraft catering are prepared by a small team, and VIP aviation catering is delivered to the aircraft under the handling agent's escort.
Special meals at Eirunepé follow a procedure, not a label. The local kitchen leans on fish, Brazil nuts, cassava and fried dishes, so cross-contact is where the risk hides. Kosher, halal, vegan, gluten free, allergen free and kids meals are cooked on their own board, sealed in their own box and marked by seat number.
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 SWEI, crew catering is ordered with the flight and invoiced as any other item. Crew meals and flight crew meals can be hot or cold, pilot meals are boxed for the flight deck, and cockpit meals are made to eat quickly. Crew meal boxes carry no names, and different meals for pilots are prepared on request.
FBO catering at Eirunepé is delivered to the general aviation terminal or straight to the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering is cleared for airside access. Handling agent catering means one point of contact on the apron.
At Eirunepé the aircraft type decides how the load goes aboard: a turboprop or light jet takes boxes by hand through the door, a larger cabin may need a high loader, and the galley itself sets the limits. Galley catering is packed to what the aircraft can hold and heat. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning arrives sorted by cabin, crew and cockpit.
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.
Eirunepé Airport serves the western Amazonas region at 400 ft, with a runway used by regional carriers and the occasional business aircraft. It is a quiet business aviation hub only in the loosest sense, so airport catering has to come with the order, not from the field.
General aviation at Eirunepé is occasional: medical flights, mining and agricultural business, and visiting officials, which makes SWEI a small business aviation hub rather than a busy one. Business aviation catering for these trips is built around fish, fruit and simple hot dishes. Inflight catering and in-flight catering are written for the galley, aviation catering covers the whole trip, and executive jet catering matches the seat plan. Diplomatic flight catering follows protocol, and cabin crew meals travel in marked boxes, with crew meals ordered on request and invoiced like the rest. FBO services and ground handling services here are limited, so the FBO and your handling agent are briefed in advance.
Brazil controls the import of animal and plant products, including fresh meat, dairy, fruit and vegetables, so food carried in on a foreign flight can be checked at the border. For a business aviation hub as small as Eirunepé, the simple route is to order catering locally and ask us about allergen declarations.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Eirunepé Airport: our 6 passengers wanted smoked salmon bagels and sliced fruit, and we had a revised passenger count. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround. This experience of inflight catering services gave us a useful reference for managing portion planning on another departure.”
“It was the packing plan I cared about at SWEI, with 6 servings of prawn salad and small fruit plates and different crew meal preferences to consider. The desserts supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Several practical details needed attention at ERN, with a cheese board and savoury canapés requested for 5 guests and a family lunch request to accommodate. When comparing inflight catering companies, I would look closely at meal organisation after this experience. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered.”
A Brazil nut dessert and a pirarucu main are priced as menu items; getting them through the gate at ERN is arranged with your handling agent. We keep both visible in the quote, so a crew can compare options before confirming.
Changing from four guests to seven is routine. We cook to the confirmed count, keep a margin on cold platters, and handle last-minute orders at ERN. What makes it simple here is a short, regional menu with fewer components to rework.
Brazil checks food on entry, and a small field like SWEI does not offer much to buy. Catering prepared locally avoids the issue, and cockpit meals are packed to be eaten during a wait or between legs.
Food import rules in Brazil apply to private aircraft too. Rather than risk a seizure, crews at SWEI order catering locally, with allergens and diets flagged on every box.
Catering is never bundled into a charter. When a return leg leaves Eirunepé, we treat it as a new order: new menu, new count, new delivery at the FBO or handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
