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 I 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 3-hours | $1,600 per hour |
| November – January | |
| Minimum 4-hours | $1,750 per hour |
| April – October | |
| Minimum 4-hours | $1,200 per hour |
| Overnight (24-hour, single-use, max 8 guests) | $17,000 |
| Weekly rate (7 days) | $60,000 / $75,000 |
| Multi-day charter (less than 1 week) | $15,000 per day |
| Staffing Fees & Requirements | |
| Per wait staff for a 4-hour charter | $300 |
| Additional hour/s | $50 per staff, per additional hour |
| 1-10 guests | 1 x wait staff |
| 1-20 guests | 2 x wait staff |
| 21-30 guests | 3 x wait staff |
| Chef fee additional hour/s | $70 per hour |
| A $500 surcharge applied for formal dining aboard Ghost I | |
| Public Holiday & Special Event | |
| Surcharge for Public Holidays & Special Event days | 20% |
| Boxing Day (8-hours) | $21,000 |
| NYE (7-hours, all-inclusive) | $60,000 |
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Ghost I Canape Menus
Canape Selections
UNDER 19 GUESTS REQUIRES A CHEF FEE OF $350
$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. If caviar chosen price will change)
Cold
- freshly shucked sydney rock oysters with cucumber, caramelised vinegar minognette (gf)
- heirloom cherry tomatoes, whipped ricotta, black olives, pinenuts, miniature tart (gf)
- chilled queensland king prawns with yuzu aioli (gf)
- poached coconut chicken, shredded baby greens, chilli lime jam, crispy onions (gf)
- king salmon tataki, sesame seeds, king brown mushroom, green shallots, ponzu dressing (gf)
- black angus beef carpaccio, pickled cucumber, capers, horseradish on rosemry crisp (gf)
- king crab, sweet corn, avocaco aioli, fried jalapeno ring, on spoon (gf)
Warm
- fresh herb and green pea, baby spinach, buffalo mozzarella, risotto balls with somoked paprika aioli (v)
- blackened halloumi bruschetta, smoked eggplant heirloom cherry tomatoes
- spicy grilled eggplant and feta quesadilla, avocado, truss tomato salsa
- pappered lamb loin, peperonata, olive, shaved pecorino, salsa verde
- seared atlantic scallops, rodriguez chorizo, chimichurri, baby fennel
- pumpkin and feta spiced roasted pumpkin empanadas
- popcorn free-range chicken, pink ginger soy spiked cucumber sambal
- grass fed beef handmade pie, smoked chilli tomato relish
Substantials
- chilli lime caramel chicken poke with japanese pickles, soy lime dressing, shredded nori (bowl)
- veggie burger, hlloumi, blackened peppers, salsa verde, wild rocket
- grilled rodriquez chorizo hot dog, pickled white cabbage, hot mustard, aged cheddar, aioli
- teriyaki marinated king salmon, soba noodle, and chilli lime, baby greens salad bowl
- slow cooked grass-fed sumac lamb shoulder rainbow chard, truss tomtoes, orecchiette pasta, pecorino
- roasted butternut pumpkin, sage gnocchi, ricotta, shaved zucchini, dukkah nut butter, lemon
- crispy fried korean chicken, kimchi, red eye mayo slider
- pulled bbq black angus beef, hot spiced slaw, wild rocket on soft milk bun
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
Vegetarian Canape Selections
UNDER 19 GUESTS REQUIRES A CHEF FEE OF $350
$79 per person (3 cold, 3 warm, 1 substantial, 1 dessert)
$95 per person (4 cold, 4 warm, 2 substantial, 1 desser t)
$120 pear person plus one food station (4 cold, 4 warm, 2 substantial, 1 desser t. if caviar chosen price will change)
Cold
- 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, horse radish, capers, charcoal wafer cone, roe (gf)
- caramelized soy, ginger, sesame, baby greens, bean sprotus, shredded nori on betel leaf (gf)
Warm
- wild mushroom, pea, pecorino arancini balls with panko crust, truffle aioli
- silkin tofu daikon, cucumber, green chilli salad, nahm jin dressing (gf)
- crispy feta, pea, spinach filo cigars with spiced orange glaze
- black bean, spiced avocado, cherry tomato quesadilla
- popcorn caulif lower, cucumber lime coconut salad, sriracha mayonnaise, on spoon (gf)
- caponata, feta, cherry tomatoes, toasted pine nuts (gf)
- hand made chickpea spiced curry pie, saffron tomato chutney
Substantials
- maroccan 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, chilli roll
- vegie 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 Buffet Menus
Buffet Menu
UNDER 19 GUESTS REQUIRES A CHEF FEE OF $350
GOLD BUFFET PACKAGE
126 per person (2x canapes on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)
PL ATINUM BUFFET PACKAGE
147 per person (2x canapes on arrival, 3 cold platters, 3 warm platters, 2 dessert patters)
PLEASE SELECT PLATTERS FROM THE FOLLOWING
Cold platters
- pepper-seared black angus carpaccio with grilled new season asparagus truffle mayonnaise, watercress and lemon (gf)
- house-smoked petune ocena trout with shaved zucchini, fennel, wasbi cream fraiche (gf)
- cured and aged salumi, olives, pickled red onion, grilled eggplant, cold-pressed organic olive oil dressing (gf)
- herloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)
- pepper-seared yellow fin tuna tataki, pickled dajkon, wild mushroom, aged soy
- orecchiette salad, broccolini, meredith goats cheese feta, peas, dry chilli, 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 chilli 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 de-boned chicken moroccan spiced vegetables, sumac, cucumber yoghurt (gf)
- crispy-skinned w.a cone bay barramundi, roasted red pepper, black olive, harrisa, shaved zucchini (gf)
- maroccan spiced grilled vegetables, chermoula, chickpea, cucumber rita
Dessert platters
- valrhona dark chocolate pave candy peanuts shorbread 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
Buffet includes
- 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
Vegetarian Buffet Menu
UNDER 19 GUESTS REQUIRES A CHEF FEE OF $350
GOLD BUFFET PACKAGE
126 per person (2x canapes on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)
PL ATINUM BUFFET PACKAGE
147 per person (2x canapes on arrival, 3 cold platters, 3 warm platters, 2 dessert platters)
PLEASE SELECT PLATTERS FROM THE FOLLOWING
Cold platters
- grilled eggplant carpaccio with grilled new season asparagus truffle mayonnaise, watercress and lemon (gf)
- shaved zucchini, radish, fennel, wasabi cream fraiche (gf)
- herloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)
- sweet potato, pickled daikon, wild mushroom, bean sprots aged soy orecchiette salad, broccolini, meredit goats cheese feta, peas, dry chil
li, lemon
Warm platters
- grilled miso eggplant, soba noodles, baby greens lime chilli 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 shorbread 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
Buffet includes
- 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
Seafood Buffet
170 per person – under 8 guests requires chef fee of 450
Canapes
- miniature short-crust tart with humus 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 Yellow fin tuna tataki, pickled daikon, wild mushroom, aged soy
- qld spanner crab (de-shelled) herloom tomato medley, avocado, radish, cucumber, light chilli
Warm platters
- roasted (med-rare) pepper-crusted black angus sirlion with local mushroom and chimichurri (gf)
- large king prawns with chermoula, chickpea, harrissa spiced yogurt (gf)
- salt and pepper squid, new season potato salad, chorizo, aleppo chilli
Dessert
- handmade pavlova nest mango passionfruit curd raspberry sorbet (gf)
- local and Imported cheese served with spiced apple chutney, marinated figs and flatbread
Buffet includes
- steamed new potatoes • sauteed broccolini, oyster sauce, smoked chilli, crispy onion
- wild rocket, shaved pear, pecorino, aged balsamic dressing • handmade bread rolls, cultered butter
Ghost I Food Stations
Food Stations
THESE STATIONS REQUIRE A CHEF FEE OF $350 FOR UNDER 20 GUESTS
SASHIMI STATION
kingfish, tuna and fresh seasonal seafood ser ved 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
selectin of steamed seafood, meat and vegetarian dumplings ser ved 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 f lats
$25 per person
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 though the caviars
price on enquir y
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 Formal Plated Menu
Formal Plated Menu
$145 per person – minimum 20 guests
Entree
- pan seared prawns, celeriac remoulade, red vein sorrel, and lemon dressing
- zucchini quinoa fritters, pea mint cream, hunter valley goat’s 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 cream fraiche, roe
- wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini
- grilled rare yellow fin tuna, shaved fennel, orange, aioli
- confit wa octopus, baby octopus, red pepper, olive, chilli aioli
Mains
- baby snapper, mussels, confit fennel, zucchini f lower, 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 fillet, squid, chorizo, nettle butter, lemon
- grass fed beef tenderloin, ox tail cigar, king brown mushroom, jus
- berkshire pork loin, prosciutto, cripsy pave, morcilla, apple, jus
- twice-cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze
Desserts
- dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream
- salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
- coconut pana-cotta, mango,crumble, coconut sorbet
- vanilla cheese cake, mixed berries, orange cardamon ice cream
- local and imported cheese, fig loaf, flat bread, apple cherry chutney
Ghost I Beverage Package Menu
Silver Package
$20 PER PERSON PER HOUR
Josef Chromy Pinot Noir Chardonnay NV, TAS
Mandoleto Pinot Grigio, Veneto Italy
Burns and Fuller Chardonnay, Barossa SA
Fontanet Rose, Langeudoc France
Yering Station ‘Little Yering’ Pinot Noir, Yarra Valley VIC
Deep Woods Cabernet Shiraz, Margaret River WA
Corona, Mexico Peroni, Italy
Gold Package
$30 PER PERSON PER HOUR
Veuve Clicquot Brut NV, Champagne France
Terra Viva Pinot Grigio, Veneto Italy
Scarborough Chardonnay, Hunter Valley NSW
Coup de Genie Rose, Provence France
Stoney Rise Pinot Noir, TAS
The Hedonist Shiraz, McLaren Vale SA
Corona, Mexico Peroni, Italy
Platinum Package
$40 PER PERSON PER HOUR
Ruinart Blanc de Blanc, Champagne France
Domaine Nozay Sancerre, Loire Valley France
Shaw and Smith M3 Chardonnay, Adelaide Hills SA
Sainte Marguerite Grande Rose, Provence France
Mount Edward Pinot Noir, Central Otago NZ
Glaezter ‘Bishop’ Shiraz, Barossa Valley SA
Corona, Mexico Peroni, Italy
Prestige Package
$150 PER PERSON PER HOUR
Dom Perignon 2009, Champagne France
Grosset Polish Hill Riesling, Clare Valley SA
Bannockburn ‘SRH’ Chardonnay, Geelong VIC
Domaine Ott ‘By Ott’ Rose, Provence France
Ata Rangi Estate Pinot Noir, Central Otago NZ
Leeuwin Estate ‘Art Series’ Cabernet, Margaret River WA
Corona, Mexico Peroni, Italy
