OTTAWA—It cost Canadian taxpayers $228,727 to shuttle the Duke and Duchess of Cambridge around Canada on an air force jet during their 2016 tour, newly released documents show.

Prince William and Kate, the Duchess of Cambridge, travelled to western Canada between Sept. 24 and Oct. 1, 2016 accompanied by their two children at the time, Prince George and Princess Charlotte.

A Royal Canadian Air Force CC-150 Polaris aircraft travelled to London to pick up the royal family and fly them to Victoria where they began their tour.

Over the next few days, the jet — a former commercial airliner that once flew with Wardair — flew to Vancouver and back, then to Kelowna, Whitehorse and back to Victoria before flying the royal family back to London.

It was the second trip to Canada for the couple. Their first was in 2011, just a few months after their wedding, and it included a visit to Ottawa for Canada Day celebrations. Their 2016 visit was a hit with Canadians who crowded each of their stops.

The biggest cost for the air travel — which covered almost 26 hours between Sept. 23 and Oct. 3 — was jet fuel and lubricants, which rang in at about $145,685. The next big ticket item was $48,940 for airport handling and ground crews at stops along the route. Catering rang in at $12,002 and the hotel bills for the air crews were $18,730.

Another $1,800 was spent on “personal supplies,” including $800 at Bed Bath and Beyond in Victoria.

While the document does include the price of the fuel, it does not account for other operating costs for the aircraft, such as maintenance which rings in at $4,890 an hour. Crew costs for the aircraft are pegged at about $4,259 an hour though this is a fixed cost that the air force pays whether the plane flies or not. These costs would have pushed the price tag higher by tens of thousands of dollars.

The documents also reveal the food offerings for the flights. The dinner selection for the nine-hour, 30-minute flight to Canada was beef wellington with foie gras fondant potato, steamed green beans, baby carrots and red wine jus; ahi tuna steak with mango avocado and chili salsa with scented wild rice and grilled asparagus, according to 2016 defence department documents released this week under access to information. Vegan and gluten free dinner choices were also offered.

A later meal was also offered on that flight that included lemongrass chicken pad thai or pork loin stuffed with olives and sun blushed tomatoes.

Offerings for other legs of the trip included crepe filled with sauteed salmon, halibut, prawns and crab meat; grilled chicken topped with parmesan cheese wrapped in prosciutto; and filet mignon in a red wine peppercorn demi-glace.

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