Catering to your aircraft in Boca do Acre.
At Boca do Acre the strip is short, the weather is wet, and the galleys are modest. We prepare private jet catering for BCR that holds up on the apron and re-plates simply.
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.
Boca do Acre sits on the Acre river in southern Amazonas, in the borderlands with Acre and Rondonia, and the local table reflects river and forest. A private jet menu for Novo Campo leans on tambaqui, the large Amazon river fish, grilled or in a light broth; pirarucu, sold as thick white fillets that suit a cold plate; and farofa, cassava flour toasted with butter. An inflight menu built from this region also draws on Brazil nuts from the Acre forests, cupuacu, acai and graviola for desserts and juices. These are the local specialities we cook and pack as private jet food: tambaqui travels well when the sauce is packed apart, pirarucu keeps chilled, and cassava sides re-plate easily. Gourmet inflight meals and private jet snacks stay practical: fruit, nuts, tapioca crepes. Private jet platters for a party can combine smoked fish, cheeses, tropical fruit and bread. Amazonas heat matters, so chilled items travel in insulated boxes and hot dishes finish in the aircraft oven.
Local specialities in Amazonas start with the river. For a private jet menu at Novo Campo, tambaqui ribs are the signature: rich, fatty, grilled over charcoal in Boca do Acre style, and they come to the galley with the sauce in its own pot. Pirarucu follows, either grilled or as a cold salad. Alongside, farofa, banana da terra and tucupi-based broths give an inflight menu real regional character. Private jet food here is built on what the forest gives: Brazil nuts, cupuacu pulp, acai, tapioca. Gourmet inflight meals take these into plated courses, private jet snacks into small boxes of nuts and fruit, and private jet platters into a shared board of smoked fish, tropical fruit and cheese. Humidity is high in Amazonas, so everything cold stays chilled until the crew re-plates.
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.
Novo Campo sits at 394 ft in the Amazonas lowlands, where the rains decide when a jet gets in and out, and where a galley needs food that tolerates delay. Our private jet catering is written for that: dishes that hold on the apron, sealed and labelled by seat. Inflight catering for Boca do Acre is planned around the aircraft's galley, and in-flight catering for a light jet stays simple. Aviation catering here means a short list, done properly. Executive jet catering follows the same logic as a cabin crew meals order: what the crew can plate alone. Business aviation catering at SWNK is commissioned and invoiced like any other order, and diplomatic flight catering is cleared by protocol before cooking.
Business jet catering at SWNK usually starts with a short list. Corporate jet catering for executives, charter flight catering for visiting parties, and VIP flight catering for guests who want regional food. Our private jet chef writes a bespoke menu to fit your galley, and luxury inflight catering stays simple and precise.
For state visits through Boca do Acre, government flight catering follows protocol, not the kitchen. Head of state flight catering and VIP aviation catering use a small named team, with sealed trays and traceability. For state visit aircraft catering, the menu is signed off by protocol well ahead of the flight.
Special meals at Novo Campo follow a procedure, not a label. In Amazonas, hidden allergens usually come from Brazil nuts, shellfish broths and cassava flour cooked beside wheat, so kosher, halal, vegan, gluten free and allergen free plates each get their own board and a separate box. Kids meals use the same logic: simple, sealed, 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.
Waiting on the ground at BCR can be long, so crew meals matter. Flight crew meals are ordered on request and invoiced with the flight. Pilot meals and cockpit meals are packed apart from guest trays, in crew meal boxes, and crew catering can include different meals for pilots. Cabin crew meals are added to the same order, on request.
On a small apron like this one, FBO catering is a hand-over, not a procession. Boxes are carried to the aircraft through your handling agent, who knows which door is open that day. Catering delivery to the general aviation terminal is arranged when the aircraft taxis in on the strip, and ground handling catering follows the slot you file. Handling agent catering is simple here: one contact, one apron, one set of labels. General aviation traffic at Novo Campo is light, so the FBO and the terminal are rarely a bottleneck.
At SWNK the aircraft type decides the loading: a turboprop or light jet takes a hand-carried box up the stairs, while a larger cabin asks for a high loader and a check of door height. Galley catering is sized to the galley you actually have, and airside catering delivery runs through the handling agent. Aircraft provisioning on this strip stays short and clearly labelled.
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.
Novo Campo Airport serves Boca do Acre in southern Amazonas, a river town on the Acre. The field supports general aviation and occasional business flights, with a modest apron and a basic terminal. Airport catering here is a small, deliberate operation, and the FBO services and ground handling services on the field are reached through your handling agent.
SWNK is a quiet business aviation hub in the wet Amazon. Inflight catering and in-flight catering suit light jets, and aviation catering stays basic: a few dishes, sealed and labelled. Business aviation catering covers executive jet catering requests, and diplomatic flight catering is cleared by protocol before anything is cooked. Crew meals and cabin crew meals are ordered together with the flight, on request and invoiced with it. Airport catering at BCR is shaped by the same short list the apron allows, and FBO services stay light on this strip.
Brazil applies customs and food-import rules to international arrivals, including limits on fresh produce and animal products. For airport catering at SWNK we plan menus around local ingredients and label every box so the declaration and the galley agree. Your handling agent and the FBO services on the field see the same paperwork, and ground handling services at a small Amazonas strip rarely add more than the customs check itself.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at SWNK, we needed roasted vegetable bowls with separate dressings divided into 10 portions suitable for two separate meal services. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in separate meal boxes. When comparing private jet catering companies, I would look closely at galley preparation after this experience. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need.”
“Food presentation mattered to our 2 guests, but a tight boarding window also had to be considered when organising a cheese board and savoury canapés at BCR. My search for "private jet catering near me" led to a practical conversation about written menu details. I asked The Galley Girls for the main courses in stackable containers, with garnishes supplied separately for plating on board. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Good preparation made the difference at Novo Campo Airport, where 10 guests expected smoked salmon bagels and sliced fruit despite a family lunch request. My main takeaway from this private jet catering menu order was the practical approach to galley preparation. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered.”
At Novo Campo, a dry-season day trip needs less than a wet-season stopover. Private jet catering cost follows that difference: simple chilled boxes at one end, plated hot dishes with sauce apart at the other. Send your plan and we price it.
For BCR, the handling agent decides who may enter the apron, so we plan around them. That makes lead time straightforward: slot, headcount and tail, then we work out access. Late requests are handled.
Customs at a regional Amazonas field pays attention to produce and animal products. If your party grows or shrinks at the last minute, we resize the order so what is aboard matches what is declared.
Yes, within customs limits. The better answer for a crew with duty time to fill at Novo Campo is a crew meal box, ordered with the flight, on request and invoiced with it.
In a private jet charter into Novo Campo, food is a separate order. Customs and import rules for Brazil shape what we can bring aboard, so most dishes are made locally and delivered to your FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
