Can you cater a multi-leg itinerary that includes Bora Bora and Raiatea as well as Huahine?

Yes. Our network covers the Society Islands and the broader French Polynesian archipelago, including Bora Bora and Raiatea. We plan each leg's uplift individually, accounting for the different ground environments at each airstrip, and present a single consolidated brief for your approval.

What is the lead time for a standard Fare order?

We ask for a minimum of 24 hours for full menus with fresh local produce. Orders with kosher requirements need the same 24-hour minimum as a hard floor, given the certification and sourcing logistics involved. For straightforward crew meals or lighter briefs, contact us and we will confirm feasibility for your specific window.

Is locally sourced Huahine vanilla reliably available?

Availability follows the harvest calendar and is not guaranteed year-round, but when stocks allow, we incorporate Huahine vanilla into both savoury glazes and pâtisserie. If it is a specific requirement, note it at the time of order and we will confirm availability for your date.

How do you manage the cold chain at an airstrip this close to sea level in a tropical climate?

All perishables are held in temperature-controlled transit from kitchen to ramp. Delivery timing is agreed with your crew so that items are not left standing in ambient heat. Packaging is sealed and labelled with recommended consumption windows appropriate to the galley conditions on board.

Can dietary requirements — vegan, gluten-free, allergen-specific — be accommodated at Fare?

Yes, provided they are declared at the time of order. Allergen information is documented on individual menu items, and our kitchen operates separation protocols for the most common intolerances. Complex multi-allergen briefs benefit from the full 24-hour lead time.

Do you cater crew meals separately from passenger menus?

We do. Crew meals are priced, portioned and packaged independently of the passenger order. They follow the same sourcing and cold-chain standards, and can be configured for a pre-departure window that differs from the main cabin service time.

Private Aviation Catering

Private Jet Catering at Fare (HUH)

Q: How do you handle deliveries when there is no dedicated FBO at Fare?

We liaise directly with whichever ground handler or operator has your aircraft on stand. Once we have your tail number, expected arrival and departure windows, we coordinate access and delivery timing independently — you have one point of contact throughout and are not expected to manage the logistics on the ramp.

Fare · French Polynesia · ICAO NTTH

Altitude Dining brings refined private jet catering to Huahine's intimate airstrip — a remote Society Islands setting where fresh lagoon produce and Polynesian craft translate directly into galley-ready menus, delivered 24/7 to whichever handler holds your aircraft.

Request for HUH View the menu

<10'

Reply Guaranteed

A coordinator responds within 10 minutes — any hour, any time zone.

Single Contact

One coordinator handles your order from brief to delivery.

High Loader Ready

Full high-loader capability for wide-body and VVIP aircraft.

✦

Fresh & Local

Sourced from local markets — prepared the same day, loaded galley-ready.

Private Jet, Government & Event Catering

Private Jet & Aviation Catering at Fare

Private Aviation

Private Jet Catering

VIP menus composed around your principal's preferences, packed galley-ready and delivered to the FBO or the aircraft. Crew meals load with the main order.

State & Diplomatic

Government Flight Catering

Delegation and state flight catering handled with discretion: one confirmed channel, precise timing, complete documentation for every uplift.

On the Ground

Event Catering

Hangar receptions, product launches and aviation events, served to the same standard we deliver on the ramp.

High Loader Capability

Wide-body and VVIP ready at Fare

Certified high-loader equipment and trained crews on standby — full capability for large-cabin and head-of-state aircraft, at any hour.

High-loader service

Crew Meals · Fare

Crew meals at Fare

Dedicated crew catering for departures from Fare — ordered and packaged separately from the cabin, balanced and labelled for long duty days. Available for every flight, 24/7.

Fare · FBOs & Ground Handling

Every handler on the field

We deliver planeside to whichever handler holds your aircraft at Fare — no prior account.

What flight crews say · BUSINESS AVIATION CATERING

Trusted by flight crews and operations teams

Great quality

Great catering support in French Polynesia at Tahiti Faa’a (PPT). Easy ordering, premium presentation and clear updates until delivery.

Elena · VIP Flight Attendant

Fast response

Reliable partner for catering in French Polynesia at Bora Bora Airport. Fast response, accurate timing and consistent food quality.

Arman · Charter Operations Agent

Highly reliable

Professional support for our official flight in French Polynesia via NTAA. Premium catering, discreet communication and reliable execution throughout.

Joshua · Government Flight Department

VIP Inflight Catering · Fare

Inflight catering menu for Fare

A short, working selection — not the full carte. This is what the kitchen boards most often for a Fare departure: classics that travel, plated for cabin altitude, sourced the same morning.

The Altitude Dining kitchenFrench Polynesia

To start

Huahine Poisson Cru

Line-caught yellowfin tuna, diced and cured briefly in fresh lime juice, then finished with coconut cream, shallot and a tangle of julienned cucumber. Served chilled in a sealed ramekin with a banana-leaf liner for presentation on the aircraft.

Hot main

Mahi-Mahi with Vanilla Beurre Blanc

Fillet of locally landed mahi-mahi, pan-roasted and finished with a reduction of Huahine vanilla and dry white wine. Packed in a heat-retentive galley tray with steamed taro and a salad of pickled green papaya alongside.

Cold main

Reef Fish Niçoise

Seared parrotfish over a composed salad of haricots verts, quail eggs, Niçoise olives and tomato confit, dressed with a citrus-herb vinaigrette. A cold main that travels well and reads cleanly as a complete plate at altitude.

Morning

Tropical Fruit Plate with Coconut Labneh

A morning selection of ripe papaya, pineapple and starfruit cut to order, arranged with a portion of coconut-strained labneh, toasted macadamia and a drizzle of local honey. Light, hydrating and calibrated for an early departure.

Pâtisserie

Vanilla Mille-Feuille

Layers of caramelised puff pastry with a crème pâtissière perfumed by Huahine vanilla pod. Portioned individually and chilled for galley storage, with glazed fruit of the season on the upper layer.

To finish

Coconut Panna Cotta with Passionfruit Coulis

A set coconut cream panna cotta in a sealed glass jar, finished with a sharp passionfruit and lime coulis. Requires no reheating and presents neatly in any galley configuration — a composed finish to a Pacific-themed menu.

Priced on request · quoted in XPF — a coordinator responds within 10 minutesSee the full menu →

Order Private Jet Catering · Fare

Catering for your next departure from HUH

Build your order or send a request in one step — a coordinator responds within 10 minutes with menu, allergen sheet and pricing. Loading coordinated airside at your FBO.

Order or request for HUH →Email us

A coordinator responds within 10 minutes · 24/7

Private Jet Catering Nearby

Also covered in the region

All airports in French Polynesia →

Inflight Catering · Fare

Inflight catering for Fare flights

Huahine sits apart from the better-known Society Islands circuit, retaining a quieter, less-curated character that its neighbours have largely lost. The island's vanilla plantations, reef fisheries and small market gardens supply ingredients with a provenance that is genuinely local rather than flown in from Tahiti — a distinction that matters when the catering brief calls for authenticity. Uturoa on Raiatea, roughly 48 kilometres to the south-west, and the celebrated lagoon of Bora Bora a further 34 kilometres beyond that, frame Huahine as a natural waypoint on a broader French Polynesian itinerary. Guests island-hopping between these destinations will find that sourcing through Altitude Dining at Fare keeps the galley consistent in quality regardless of where the aircraft next positions.

Regional Catering Menu · Fare

Fare private jet catering

French Polynesian cuisine is built on a tension between French technique and Pacific abundance, and Fare's proximity to working fishing communities makes that tension productive. Mahi-mahi and parrotfish land daily; raw tuna dressed in lime and coconut cream — poisson cru — is the archipelago's defining preparation and one we treat as a serious cold main rather than an afterthought. Vanilla grown on Huahine itself carries a deeper, almost woody fragrance that lifts both savoury reductions and pâtisserie in ways that imported extract cannot replicate. Crew meals receive the same sourcing discipline as passenger menus. Whether the brief is a pre-dawn departure requiring a substantial hot breakfast or a light tropical grazing board for an afternoon flight to Rangiroa, our kitchen calibrates portions, packaging and chilling to the specific galley format — no compromises made for the logistics of a 7-foot-elevation coastal airstrip.

Locally Sourced Catering

Rooted in Fare

Business Aviation Catering · Fare

Inflight catering at HUH

Catering is logistics before it is cuisine. The figures below shape how, when and what we board at HUH — every one verified, none generic.

Elevation

7 ft

2 m AMSL — accounted for in plating and pressurisation.

Longest runway

1,500 m

4,921 ft — accepts ultra-long-range & VVIP wide-bodies.

Field status

Active

In service — our order desk operates 24/7 for this field.

Coordinates

16.69°S

151.02°W — handler routing confirmed at order.

07 / 251,500 m · 4,921 ftPrimary

Why it matters for your order. With a 1,500 m runway, Fare handles the long-haul, wide-body and government traffic that needs high-loader delivery — and we plan timing around exactly these constraints, not a template.

Private Jet Catering FAQ · Fare

Frequently asked

We liaise directly with whichever ground handler or operator has your aircraft on stand. Once we have your tail number, expected arrival and departure windows, we coordinate access and delivery timing independently — you have one point of contact throughout and are not expected to manage the logistics on the ramp.