Catering to your aircraft in Manicoré.
A stop at SBMY means few shops and a lot of weather. We prepare the meals before you arrive, with local fish and fruit when the season gives them, packed for the galley you have.
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.
Manicoré lies in the south of Amazonas, on the Madeira River, and the table here is a river table. A private jet menu for Manicoré leans on freshwater fish such as tambaqui and pirarucu, on cassava in its many forms, and on Amazon fruit that rarely reaches other airports. Our inflight menu keeps that identity but adapts it to a galley: fish is portioned for re-plating, farofa and sauces travel in their own pots, and fruit is cut to order. Private jet food in Amazonas has to cope with heat and humidity, so we favour dishes that hold well chilled or finish in the oven. Local specialities such as tambaqui ribs, cupuaçu cream and Brazil nut crumble can be offered as private jet platters, gourmet inflight meals or private jet snacks, and every one is confirmed against season before it goes on the order.
What makes Amazonas different on a plate is the river and the forest, not the supermarket. For a private jet menu out of Manicoré we start from what the Madeira gives: tambaqui, pirarucu, açaí, cupuaçu, Brazil nuts, tucupi. The inflight menu is then built for a working galley: sauces apart, fish ready to re-plate, fruit chilled. Private jet food here is seasonal by necessity, so a dish may change between January rains and the drier months. Our local specialities arrive as private jet platters for a table, gourmet inflight meals for a seated service, or private jet snacks for a short sector, always packed and labelled for your cabin.
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.
Manicoré sits on the Madeira River in southern Amazonas, and an airstrip here means humid air, river traffic and very little shop-bought choice. Private jet catering at Manicoré Airport (SBMY / MNX) is therefore planned before wheels-up, not on arrival. We handle inflight catering and in-flight catering for business aviation catering stops, executive jet catering for owners flying in for the region, diplomatic flight catering for official visits, aviation catering for the aircraft's galley and cabin crew meals for whoever is serving.
Business jet catering at Manicoré usually serves small cabins flying into Amazonas for work or private trips. Corporate jet catering here is planned around a light galley, and VIP flight catering leans on regional fish and fruit. For charter flight catering and luxury inflight catering, our private jet chef writes a bespoke menu around what is in season on the Madeira.
When an official flight reaches SBMY, protocol decides the menu before the kitchen starts. We provide government flight catering and head of state flight catering with traceability, and state visit aircraft catering and VIP aviation catering are delivered by a named team.
Special meals at Manicoré are handled as a procedure, not a promise. The river fish and farofa that anchor the local kitchen mean fish, nuts and cassava are the allergens to watch, so allergen free orders are cooked and packed separately from the regional dishes. Kosher, halal, vegan, gluten free and kids meals are confirmed with the order, and vegan menus lean on the fruit and cassava that Amazonas does well.
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 crews waiting at SBMY with nothing nearby, crew meals are an order we take on request and invoice normally. Flight crew meals and pilot meals travel in crew meal boxes, while cockpit meals avoid sharing dishes. Crew catering is packed for the jumpseat and for different meals for pilots when needed.
FBO catering at Manicoré is handed over to the FBO or the general aviation terminal, and we coordinate with your handling agent for airside access. Catering delivery to the FBO at SBMY is arranged around your slot. Ground handling catering and handling agent catering are agreed with the agent, who opens the gate and walks the order to the apron.
Aircraft at SBMY are generally light and mid-size, so galley catering is usually carried to the aircraft rather than loaded by lift. Airside catering delivery follows the handling agent's access at Manicoré, and aircraft provisioning is planned around the aircraft type and whether the galley has an oven. Name the aircraft and whether the galley has an oven, and the order is packed to suit.
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.
Manicoré Airport serves a riverside town in southern Amazonas, with airport catering reaching the apron through the handling agent. General aviation here is light, so FBO services and ground handling services are straightforward and personal.
Few business aviation hub airports sit this deep in Amazonas. Inflight catering and in-flight catering from here are planned early. Business aviation catering, aviation catering and executive jet catering suit visiting owners, with diplomatic flight catering and cabin crew meals for special cases.
Manicoré is a domestic Brazilian airport, so most flights face no food import issue. International arrivals follow Brazilian rules on fresh produce, and your handling agent can confirm what applies before the order is packed.
Average rating from the cabin crew and pilots we cater for.
“Working around two separate meal services at Manicoré Airport, I asked for fresh fruit and breakfast pastries in portions appropriate for our 6 passengers. For our team, the strongest part of their private jet catering services was how they handled galley preparation. The Galley Girls kept the starters separate from the finishing elements, which gave us control over the final presentation. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence.”
“Despite a short ground stop, we wanted the 2 guests at SBMY to enjoy yoghurt pots and fresh berries without a complicated cabin service. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly.”
“A request for yoghurt pots and fresh berries, 11 passengers, and a small galley worktop: that was our brief for the departure at MNX. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing. When comparing private jet catering companies, I would look closely at storage requirements after this experience.”
Local products drive the number here. Tambaqui and pirarucu are not priced like imported chicken, while cupuaçu depends on the harvest. Choose the dishes first, then we price the order as its own invoice.
Lead time depends on the season more than on the airport. When the dry months give stable departures, planning is simple; in heavy rain we adjust. Last-minute requests at MNX are handled, with menu choices matched to what is fresh.
Manicoré's customs picture is simple for domestic flights and agent-led for international ones. We coordinate with your handling agent for airside access and keep the food packed and labelled for inspection.
Nothing stops you, but plan for people to be added or dropped. With almost no retail at Manicoré, a change leaves you short. We handle that by adjusting the order.
It is not bundled. Private jet charter pricing leaves catering out, and at an Amazonas airstrip with little choice nearby, ordering ahead is the sensible route.
Tail, pax and diets — a flight attendant takes it from there, day or night.
