Private Jet Catering at Sabang (SBG)

We recommend a minimum of 24 hours for standard orders given the island logistics involved. Kosher-certified meals require at least 24 hours' lead time under any circumstances. For complex or large-scale briefs, 48 hours gives us the best room to source locally from Banda Aceh and prepare everything to specification.

We coordinate directly with whichever ground handler is managing your aircraft. Once you confirm the handling arrangement, our operations team contacts them to agree airside access, timing, and documentation. You have one point of contact at Altitude Dining throughout.

Yes. Our kitchen draws on local suppliers in Banda Aceh for fresh fish, aromatic spices, Gayo arabica coffee, and regional pastry ingredients. Just indicate the direction you want — fully local, a blend of local and international, or strictly international — and we build the menu accordingly.

We operate around the clock. Orders, amendments, and operational queries can be raised at any hour, and we aim to respond within ten minutes.

Yes. Crew meals are quoted and packaged independently, designed for practicality in the galley or cockpit. We can match the crew brief to the passenger menu or keep them entirely separate — whichever suits the operation.

Halal catering is naturally well suited to this part of Aceh and presents no sourcing difficulty. Vegan and gluten-free menus are prepared with the same care. Please note specific requirements at the time of order so our kitchen can plan without substitution on the day.

All items are delivered galley-ready in packaging scaled to the aircraft type confirmed in your brief. We account for the runway and ramp conditions at SBG when specifying container formats, chilling method, and labelling — nothing arrives requiring kitchen work the crew cannot complete onboard.