Ghost I
The Ghost I yacht is a modern masterpiece of watercraft vessels. Designed and built by Warren, Ghost I is an 87ft superyacht that is set to impress all. With similarities of a yacht from a James Bond film, its sleek streamlined design draws the attention of all but the true beauty. Ghost I’s breathtaking finishes you can only witness up close and personal. Set over the interior of the superyacht are 2 lounge areas and a further formal dining area along with 4 superb staterooms. The exterior is equally impressive as the interior with 2 amazing entertainment areas. This included an area on the bow to enjoy the sunshine.
The aft deck on board Ghost 1 includes endless features. Her first is the outdoor dining area for up to 8. This outdoor dining area can be sheltered by an extended awning. Secondly, there are seating around and easy access to the bow. In the main saloon is an unprecedented amount of space. Perfect for Corporate cruises, and weddings, Ghost I is quite versatile. With the inclusion of an electronic sunroof, she is only one out of a few that includes this feature.
| Ghost I Rates | |
| February – March | |
| Minimum 4-hours | $1,750 per hour |
| November – January | |
| Minimum 4-hours | $1,950 per hour |
| April – October | |
| Minimum 3-hours | $1,550 per hour |
| Additional Fees | |
| Wait Staff | $400 per wait staff for 4 hours |
| Wait Staff Additional Hours | $50 per staff, per additional hour |
| 1-10 guests: 1 x wait staff required 11-20 guests: 2 x wait staff required 21-30 guests: 3 x wait staff required |
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| Chef Fee | $450 |
| Chef Fee Additional Hours | $120 per hour |
| 1-29 guests: 1 x chef required 30 – 36 guests: 2 x chefs required |
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| Formal Dining | Price on application |
| Early Bump-In (Subject to approval) | $100 per hour |
| Decal and Decoration Removal | starting from $100 |
| Tender Ribco | $4000 for up to 5 hours |
| Master Cabin Usage | $500 |
| Twin or Double Cabin Usage | $400 per cabin |
| Overnight or weekly charter (max 8 guests) | Price on application |
| Pick up and drop off fees apply | |
| Public Holiday & Special Events | |
| Surcharge for Public Holidays & Special Event days | 25% surcharge on charter rate, catering and beverages and 100% surcharge on chef and wait Staff fees |
| Christmas Day | Price on application |
| Boxing Day | Price on application |
| NYE (7-hours, all-inclusive) | Price on application |
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Ghost I Beverage Menu
Silver Beverage Package – $20 per person per hour
Josef Chromy Pinot Noir Chardonnay
NV, TAS
Rameau d’Or ‘Petit Amour’ Rose,
Cotes de Provence France
Mandoleto Pinot Grigio,
Veneto Italy
Debussy Reverie Chardonnay,
Loire Valley France
Yering Station ‘Little Yering” Pinot Noir,
Yarra Valley VIC
Deep Woods Cabernet Shiraz,
Margaret River WA
Corona, Mexico
Peroni, Italy
Sparkling Water
Soft Drinks
Gold Beverage Package – $30 per person per hour
Moet & Chandon Brit Imperial,
Champagne France
Rameau d’Or Rose,
Provence France
Terra Viva Pinot Grigio,
Veneto Italy
Scarborough Chardonnay,
Hunter Valley NSW
Stoney Rise Pinot Noir, TAS
The Hedonist Shiraz,
McLaren Vale SA
Corona, Mexico
Peroni, Italy
Sparkling Water
Soft Drinks
Platinum Beverage Package – $40 per person per hour
Perrier – Jouet Blanc de Blancs,
Champagne France
Maison Saint AIX Rose,
Provence France
Domaine Nozay Sancerre,
Loire Valley France
Shaw and Smith M3 Chardonay,
Adelaide Hills SA
Mount Edward Pinot Noir,
Central Otago NZ
Glaezter ‘Bishop’ Shiraz,
Barossa Valley SA
Corona, Mexico
Peroni, Italy
Sparkling Water
Soft Drinks
Ghost I Canape Menus
Canapes Selections (minimum order of 10 guests)
$79 per person (3 cold, 3 warm, 1 substantial, 1 dessert)
$95 per person (4 cold, 4 warm, 2 substantial, 1 dessert)
$120 per person plus one food station (4 cold, 4 warm, 2 substantial, 1 dessert)
food station – glazed ham or charcuterie and cheese
Cold Canape Selections
- Freshly shucked sydney rock oysters with cucumber, caramelized vinegar mignonette (gf)
- Cherry truss tomatoes, smoked chutney, shaved goat cheese, salsa verde, pangrattato (v)
- Chilled queensland king prawns with yuzu aioli (gf)
- Poached free range chicken, celery hart, walnuts, shaved apple, aioli tart
- King salmon sashimi, pickled cucumber, pink ginger, shallots, wasabi sesame seeds (gf)
- Thai style black angus beef salad, green chili, snake beans, roasted peanuts, glass noodles, hot lime dressing (gf)
- King crab ceviche, baby coriander, red pepper, crispy sweet potatoes, lemon aioli (gf)
Warm Canape Selections
- Fresh herb and green pea, baby spinach, buffalo mozzarella, risotto balls with smoked paprika aioli (v)
- Quick – fried tiger prawns, capers, radish remoulade, dry chili on spoon
- Sumac roasted pumpkin chutney, falafel, pine nuts, hummus, crispy shallots (v,vg,gf,df )
- Spicy pulled chicken, grilled eggplant, butternut pumpkin quesadilla, avocado cream
- Peppered lamb loin, peperonata, olive, shaved pecorino, salsa verde, crostini
- Blow torched atlantic scallops, pickled daikon, miso citrus dressing, nori seasoning on spoon (gf)
- Handmade beef empanadas, sultanas, olives, chimichurri
- Grass fed beef handmade pie, smoked tomato relish
Substantial Canape Selections
- Char sui style chicken with shredded baby bok choy, sprouts, organic rice bowl (gf)
- Veggie burger, halloumi, grilled eggplant, blackened peppers, salsa verde, wild rocket
- Grilled rodriguez chorizo hot dog pickled white cabbage, hot mustard, aged cheddar, aioli
- Sugar cured king salmon lightly seared, orecchiette pasta salad, chard broccoli, pea, dry chili, baby spinach
- Slow cooked grass-fed sumac lamb shoulder gnocchi, caponata, kale, pecorino bowl
- Roasted miso eggplant, kimchi, soba noodles, baby greens bowl
- Crispy fried korean chicken, hot slaw, sesame mayo slider
- Pulled bbq black angus beef, hot spiced slaw, wild rocket on soft milk bun
Dessert Canapes Selections
- Passionfruit curd and fresh strawberry tart
- Sea-salt caramel and brownie crumble tart
- Valrhona dark chocolate mousse, raspberry, coco pop crunch
- Prosecco marinated strawberries, watermelon, mint, meringue
- Whipped vanilla bean cheesecake with honeycomb crumble (on spoon)
- Triple cream brie, sour cherry and baby basil tart
Ghost I Vegetarian Canape Menus
Vegetarian Canapes Selections (minimum order of 10 guests)
$79 per person (3 cold, 3 warm, 1 substantial, 1 dessert)
$95 per person (4 cold, 4 warm, 2 substantial, 1 dessert)
$120 pear person plus one food station (4 cold, 4 warm, 2 substantial, 1 dessert. if caviar is chosen the price will change)
Cold Canape Selections
- Spiced butternut pumpkin, hummus, crispy onion tart (gf)
- Miniature short-crust tart with gold heirloom cherry tomato, whipped ricotta, pecorino, black olive, basil reduction on spoon (v) (gf)
- Sour cherries, crisp pear, shaved hazelnut, orange (gf)
- Smoked eggplant, horseradish, capers, charcoal wafer cone, roe (gf)
- Caramelized soy, ginger, sesame, baby greens, bean sprouts, shredded nori on betel leaf (gf)
Warm Canape Selections
- Wild mushroom, pea, pecorino arancini balls with panko crust, truffle aioli
- Silken tofu daikon, cucumber, green chili salad, nahm jin dressing (gf)
- Crispy feta, pea, spinach filo cigars with spiced orange glaze
- Black bean, spiced avocado, cherry tomato quesadilla
- Popcorn cauliflower, cucumber lime coconut salad, sriracha mayonnaise, on spoon (gf)
- Caponata, feta, cherry tomatoes, toasted pine nuts (gf)
- Handmade chickpea spiced curry pie, saffron tomato chutney
Substantial Canape Selections
- Moroccan vegetables, chermoula, chickpea, cucumber raita (bowl)
- Miso crusted eggplant salad, soba noodles, baby greens, crispy onion
- Sweet potato, enoki mushrooms, avocado, edamame poke with japanese pickles, soy lime dressing shredded nori (bowl)
- Saute gnocchi, butternut pumpkin, sage, drunken raisins, burnt lemon butter (bowl)
- Crispy tofu, hoisin, asian slaw, lime, chili roll
- Veggie burger, blackened haloumi, piquillo peppers, salsa verde
Dessert Canapes
- Passionfruit curd and fresh strawberry tart
- Sea-salt caramel and brownie crumble tart
- Valrhona dark chocolate mousse, raspberry, coco pop crunch
- Prosecco marinated strawberries, watermelon, mint, meringue
- Whipped vanilla bean cheesecake with honeycomb crumble (on spoon)
- Triple cream brie, sour cherry and baby basil tart
Ghost I Food Stations
Food Stations (minimum order of 25 guests, can only be ordered additional to canapes or buffet menus)
SASHIMI STATION kingfish, tuna and fresh seasonal seafood served raw and carved to order
$20 per person
SUSHI AND SASHIMI STATION section on hand made sushi and fresh seasonal seafood served raw and carved
$25 per person
DUMPLING BAR selection of steamed seafood, meat and vegetarian dumplings served with a variety
$20 per person
OYSTER TASTING STATION showcasing freshly shucked regional oysters from around australia – sydney rock, pacific’s and flats
$20 per person
ROAMING OYSTER SHUCKERS showcasing freshly shucked regional oysters from around australia – sydney rock, pacific’s and flats
$25 per person, additional chef ’s charge $450 (per 4 hours)
GLAZED HAM STATION served warm and carved to order served with mustards, pickles and soft rolls
$20 per person
CAVIAR STATION selection of caviars, ice bowl, complete with hostess to guide through the caviars
price on enquiry
CHARCUTERIE & CHEESE selection of cured and smoked meats, cheeses, pickles and house-made chutneys
$20 per person
JUST CHEESE wide selection of both local and imported cheeses with various breads and classic accompaniments
$18 per person
Ghost I Buffet Menu
Buffet Menu (minimum order of 10 guests)
GOLD BUFFET PACKAGE
$126 per person (2x canapes on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)
PLATINUM BUFFET PACKAGE
$147 per person (2x canapes on arrival, 3 cold platters, 3 warm platters, 2 dessert platters)
Cold Platters
- Pepper-seared black angus carpaccio with grilled new season asparagus truffle mayonnaise, watercress and lemon (gf)
- House-smoked petuna ocean trout with shaved zucchini, fennel, wasabi creme fraiche (gf)
- Cured and aged salumi, olives, pickled red onion, grilled eggplant, cold-pressed organic olive oil dressing (gf)
- Heirloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)
- Pepper-seared yellowfin tuna tataki, pickled daikon, wild mushroom, aged soy
- Orecchiette salad, broccolini, meredith goats cheese feta, peas, dry chili, lemon
- Poached yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad
Warm Platters
- Grilled miso tasmanian salmon, soba noodles, baby greens lime chili dressing
- 8 hour slow-cooked s.a sumac spiced lamb shoulder with pomegranate molasses, kale, bbq zucchini and warm israeli couscous
- Roasted (med-rare) pepper-crusted black angus sirloin with local mushrooms and chimichurri (gf)
- Free-range deboned chicken moroccan spiced vegetables, sumac, cucumber yogurt (gf)
- Crispy-skinned w.a cone bay barramundi, roasted red pepper, black olive, harissa, shaved zucchini (gf)
- Moroccan spiced grilled vegetables, chermoula, chickpea, cucumber raita
Dessert Platters
- Valrhona dark chocolate pave candy peanuts shortbread crumble vanilla ice cream
- Strawberry cheesecake coconut crumble strawberry ice cream
- Handmade pavlova nests mango passionfruit curd raspberry sorbet (gf)
- Local and imported cheese served with spiced apple chutney, marinated figs and flatbread
All Buffets Include:
- Green micro salad with shaved radish, red onion and cold-pressed dressing
- Fresh baked bread rolls and pepe saya butter
- Steamed baby potatoes with parsley butter and lemon
Ghost I Vegetarian Buffet Menu
Vegetarian Buffet Menu (minimum order of 10 guests)
GOLD BUFFET PACKAGE
$126 per person (2x canapes on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)
PLATINUM BUFFET PACKAGE
147 per person (2x canapes on arrival, 3 cold platters, 3 warm platters, 2 dessert platters)
Cold Platters
- Grilled eggplant carpaccio with grilled new season asparagus truffle mayonnaise, watercress and lemon (gf)
- Shaved zucchini, radish, fennel, wasabi creme fraiche (gf)
- Heirloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)
- Sweet potato, pickled daikon, wild mushroom, bean sprouts aged soy orecchiette salad, broccolini, meredith goats cheese feta, peas, dry chili, lemon
Warm Platters
- Grilled miso eggplant, soba noodles, baby greens lime chili dressing
- Spiced charred cauliflower pomegranate molasses, kale, bbq zucchini and warm israeli couscous
- Roasted red pepper, black olive, harissa, shaved zucchini with local mushrooms and chimichurri (gf)
- Moroccan spiced grilled vegetables, chermoula, chickpea, cucumber raita
Dessert Platters
- Valrhona dark chocolate pave candy peanuts shortbread crumble vanilla ice cream
- Strawberry cheesecake coconut crumble strawberry ice cream
- Handmade pavlova nests mango passionfruit curd raspberry sorbet (gf)
- Local and imported cheese served with spiced apple chutney, marinated figs and flatbread
All Vegetarian Buffets Include:
- Green micro salad with shaved radish, red onion and cold-pressed dressing
- Fresh baked bread rolls and pepe saya butter
- Steamed baby potatoes with parsley butter and lemon
Ghost I Seafood Buffet
Seafood Buffet (minimum order of 10 guests)
$170 per person
Canapes
- Miniature short-crust tart with hummus and spiced butternut pumpkin (v)
- Seared harvey bay scallops with chorizo and sourdough crumb (on spoon) (can be gf)
Cold Platters
- Seafood platter with a selection of oysters, tiger prawns, balmain bugs, chilled mussels, caper mayonnaise, citrus aioli (lobster on request, price depends on
market value)
- Pepper-seared Yellowfin tuna tataki, pickled daikon, wild mushroom, aged soy
- Queensland spanner crab (de-shelled) heirloom tomato medley, avocado, radish, cucumber, light chili
Warm Platters
- Roasted (med-rare) pepper-crusted black angus sirloin with local mushroom and chimichurri (gf)
- Large king prawns with chermoula, chickpea, harissa spiced yogurt (gf)
- Salt and pepper squid, new season potato salad, chorizo, aleppo chili
Dessert
- Handmade pavlova nest mango passionfruit curd raspberry sorbet (gf)
- Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread
Seafood Buffet Includes
- Steamed new potatoes
- Sauteed broccolini, oyster sauce, smoked chili, crispy onion
- Wild rocket, shaved pear, pecorino, aged balsamic dressing
- Handmade bread rolls, cultured butter
Ghost I Formal Plated Menu
Formal Plated Menu (minimum order of 10 guests, for 15 pax and more, an additional chef is required)
$145 per person
Starters
- Pan seared prawns, celeriac remoulade, red vein sorrel, and lemon dressing
- Zucchini quinoa fritters, pea mint cream, hunter valley goats cheese, watercress
- De-boned baby chicken prosciutto, fetta, chestnut mushroom, broad beans, broth
- Seared scallops, jerusalem artichoke, crisp pancetta, baby herbs
- Cured kingfish, pickled baby beetroots, horseradish creme fraiche, roe
- Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini
- Grilled rare yellowfin tuna, shaved fennel, orange, aioli
- Confit wa octopus, baby octopus, red pepper, olive, chili aioli
Mains
- Baby snapper, mussels, confit fennel, zucchini flower, bisque
- Peppered lamb loin, slow cooked shoulder, globe artichoke, broad beans, peas, jus
- De-boned corn-fed chicken, sweet corn, red pepper, baby leeks, pearl barley
- Hapuka filet, squid, chorizo, nettle butter, lemon
- Grass fed beef tenderloin, oxtail cigar, king brown mushroom, jus
- Berkshire pork loin, prosciutto, crispy pave, morcilla, apple, jus
- Twice-cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze
Desserts
- Dark chocolate pave, poached strawberry, creme fraiche, strawberry ice cream
- Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
- Coconut panna-cotta, mango,crumble, coconut sorbet
- Vanilla cheese cake, mixed berries, orange cardamom ice cream
- Local and imported cheese, fig loaf, flat bread, apple cherry chutney
Ghost II Kids Menu
Kids Menu
$50 per person
- Margarita pizza fingers
- Free range chicken strips
- Penne bolognese and parmesan (plain if need)
- Vanilla ice cream strawberries
