Restaurant-grade catering for private aviation, and a concierge desk for everything the evening touches — transfers, berths, tickets, the lot.
Jet catering is engineered rather than packed: courses are vacuum-sealed, seasoning is adjusted for altitude, and every dish carries finish-at instructions written for cabin crew rather than chefs.
The same desk handles the rest — house cars, airport meets, yacht berths at Pyrmont Bay, and the small logistics that make an evening feel effortless. One call, one itinerary, one invoice.
Cleared delivery to Sydney Airport and Bankstown; other ports arranged through partner kitchens under our spec.
Seasoning, texture and packaging all adjusted for cabin pressure and galley equipment.
Wines selected for altitude — the cellar draws from bottles that hold up at forty thousand feet.
Cars, berths, tickets, flowers — the desk builds the whole evening around the flight.
Every dish is designed backwards from the cabin: sealed courses, clear finishing steps, and nothing that relies on equipment a galley doesn't have.
Galley-ready
Route, aircraft, passenger count and dietary notes — the desk confirms feasibility within the hour.
A menu written for the flight is sent for approval, with pairing options from the cellar.
Delivery windows are locked to your departure; the desk tracks the tail number on the day.
Courses arrive airside, sequenced and labelled — the crew finishes each plate in minutes.
Coverage map
We deliver airside at Sydney Airport and Bankstown ourselves. Interstate departures are handled through partner kitchens working to our specification.
Catering is priced per flight — menu, packaging and delivery included in a single written quote.
24h standard notice · concierge services quoted separately
Send the manifest and the desk confirms feasibility within the hour — catering is held on confirmed slots only.
