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.
Pricing
VIVID SYDNEY 2021
2-hour vessel hire $2,6000 3-hour vessel hire $3,200 4-hour vessel hire $4,300
Up to 36 guests, complimentary Vivid cocktail on arrival, wharf fees, professional marine crew
(wait staff, catering and beverages additional)
GOLD BUFFET PACKAGE – $126 per head (2 x canapés on arrival, 2 cold platters, 2 warm platters, 1 dessert platter) PLATINUM BUFFET PACKAGE – $147 per head (2 x canapés on arrival, 3 cold, 3 warm platters, 2 dessert platters
Cold Platters
Pepper-seared Black Angus carpaccio with celeriac remoulade, fresh watercress and lemon (gf)
House-smoked Petune ocean trout with pickled red onion, capers and horseradish cream 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)
Poached Yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad
Warm Platters Grilled Tasmanian salmon with butternut pumpkin,gnocchi,ricotta,lemon
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 roasted,chorizo,blackened sweet corn,grilled red peppers ,lemon (gf)
Crispy-skinned W.A Cone Bay barramundi pickled chilli,sticky Asian greens ,hot lime (gf)
Dessert Platters
Valrhona Dark chocolate pave candy peanuts shortbread crumble vanilla ice cream Strawberry cheesecake coconut crumble strawberry 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
** Share Platter option will also include complimentary platters of **
Green micro salad with shaved radish, red onion and cold-pressed dressing
Fresh baked bread rolls and Pepe Saya butter
Ghost I Canape Menu (Over 20 PAX)
Ghost 1 Canape Menus by Sydney Elite Chefs Matt Bates
Canape Selection 1 $79 per person
Includes 3 cold canapes, 3 warm canapes, 1 substantial canape and 1 dessert canape
Canape Selection 2
$95 per person
Includes4 cold canapes, 4 warm canapes, 2 substantial canapes, 1 dessert canape
Canape Selection 3
$120 per person
Includes4 cold canapes, 4 warm canapes, 2 substantial canapes, 1 dessert canape + choice of one of the following food stations (Sashimi station ,Glazed ham station , Charcuterie & Cheese station)
Standard Selections
Cold
Freshly shucked Sydney rock oyster with cucumber and apple cider dressing (gf)
Miniature short-crust tart with heirloo, cherry tomato, buffalo mozzarella, panzanella salad on spoon (v)
Raw yellowfin tuna poke, wasabi avocado, soy beans, cucumber, pickled ginger (gf)
Black Angus beef carpaccio, King brown mushroom, miso mayonnaise, crisp shallots (gf)
Cured Tasmanian Salmon with ruby orange, shaved radish, avocado, hummus, dukkah
Cold peeled King Prawns with citrus mayo (gf)
Shredded Thai chicken salad. crisp noodles, chilli, lime
Warm
Fresh pea, chilli and mozzarella risotto balls with panko crust (v)
Seared Clean water scallops, Serrano, dry chilli, broad bean, aioli tart
Crispy shredded duck filo cigars with spiced orange glaze
Twice cooked pork belly, miso caramel, pickled ginger, spring onion on spoon (gf)
Grilled Queensland tiger prawns, coconut salad, sriracha mayonnaise, lemon on spoon (gf)
Wagyu beef mini pie with home-made short-crust pastry and spiced tomato sauce
Substantial Selections
Moroccan spiced chicken, chermula, chickpea, cucumber Rita (bamboo boat)
Orecchiette pasta with tiger prawns, gnocchi, kale, lemon salsa verde (bamboo boats)
8-hour slow-roasted Berkshirepork belly with pickled Chilli, red slaw and apple relish slider
Seared Tasmanian salmon with shaved fennel, cucumber, black sesame seeds and mint tahini yoghurt (bamboo boat)
Crispy fried Korean chicken, kimchi slaw, red eye mayo on milk bun
Dessert Canape Selections
Miniature hand-made short-crust tart filled with lemon curd and strawberries (can be gf)
Organic dark chocolate and passionfruit mini tart
Mini brownie with Valrhona chocolate mousse and mascarpone (on spoon)
Salted caramel and chocolate crumble tart
Triple cream brie with pear and caramelized walnut on crisp
Ghost I In-House Canape Menu (Less than 20 PAX)
GHOST 1 In House Canape Menu
Guest numbers less than 20 people
Select as many canapes as you prefer
Create your own Canape Package
$8 per canape
$450 chef fees for 4 hour charter
Additional chef fees applies to charter longer than 4 hour
Minimum of 8 canapes is required for a 4 hour charter
Clients can choose the same canape more than once
Cold Canapes
Balsamic Glazed Crimson Grape, Whipped Gorgonzola and Prosciutto Tart
Golden Potato and Sweetcorn Blini with Ocean Trout Caviar and Crème Fraiche
Salted Watermelon, Marinated Labneh, Dukkah & Crisp Flatbread
Bruschetta of Buffalo Mozzarella, Crushed Peas, Mint & Truffle Pecorino
Fresh QLD King Prawns with Yuzu Mayo and Furikake
Market Best Pacific Oysters with French Mignonette Dressing and Fresh Lemon
Traditional Peking Pancakes with Pickled Cucumber and Spring Onion
– Chinese Roast Duck
– Vegan Seasonal Vegetable
Rice Paper Rolls with Fragrant Herbs and Sweet Soy Dipping Condiment
– Vegan Organic Tofu, Shimeji, Enoki and Shitake Mushroom
– Tiger Prawn and Green Mango
– Honey Soy Chicken and Avocado
Hot Canapes
Seared ½ Shell QLD Scallops with Wakame, Toasted Sesame and White Soy Vinaigrette
“Beef Wellington” Ground Grass Fed with Spiced Sour Cream Pastry and Béarnaise Emulsion
Slow Cooked Chicken and Leek Pie with Native Tomato Chutney and Italian Parsley
Braised Beef Cheek and Stout Short Crust Pie with Caramelised Onion Relish
Roasted vegetable frittata with herbed goats cheese
“Ghost Yum Cha” Steamed Handmade Cantonese Dumplings (select 3)
– Prawn Har Gau dumpling
– Spinach and Tofu dumpling
– Sea Scallop and Tiger Prawn Dumpling with Black Vinegar
– Morning Glory, Garlic and Spring Onion and Soy Chilli Dressing
– Shanghai Pork Dumpling (Xiao long bao)
Dessert Canapes
‘Bounty’ Crisp Waffle Cone with Coconut Sorbet Dipped in Belgium Chocolate Ganache
“Signature Dessert” Raspberry Ripple, Almond, Lemon and Whipped Ricotta Cannoli
Espresso Gelato and Belgium Chocolate Bon Bon
NOTE: Each canape has a serving of between 1.5 and 3 per perso
Ghost I Seafood Buffet (Over 20 PAX)
SEAFOOD BUFFET MENU
$163 per person inc gst
Canapés
Miniature short-crust tart with hummus and spiced butternut pumpkin (v)
Seared Hervey Bay scallops with chorizo and sourdough crumb (on spoon) (can be gf)
Cold Platter:
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 carpaccio with celeriac remoulade, fresh watercress and lemon (gf)
Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread
Ghost I Stations (Over 20 PAX)
Stations
SASHIMI STATION – Kingfish, tuna and fresh seasonal seafood served raw and carved to order $20 per head
SUSHI AND SASHIMI STATION – Selection of hand made sushi and fresh seasonal seafood served raw and carved $23 per head
DUMPLING BAR – selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces $ 17 per head
OYSTER TASTING STATION OR ROAMING OYSTER SHUCKERS – freshly shucked regional oysters from around Australia – Sydney Rock, Pacific’s and Flats $ 23 per head
GLAZED HAM STATION – served warm and carved to order served with mustards, pickles and soft rolls $17 per head
CAVIAR STATION – Selection of caviars, ice bowl, complete with hostess to guide though the caviars Price on enquiry
CHARCUTERIE & CHEESE – Selection of cured and smoked meats, cheeses, pickles and house-made chutneys $ 16 per head
JUST CHEESE – wide selection of both local and imported cheeses with various breads and classic accompaniments $ 15 per head
Ghost I Children's Menu
Children’s Menu – $36 per head
Margarita pizza fingers
Free range chicken nuggets chips and Mayonnaise
Mini spaghetti Bolognese bowls
Fruit skewers
Mini pavlova nests ,strawberries , ice cream
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
Click to download
Optional Extras
Enquire on booking
Catering
Florist
DJ's
Laser Clay Shooting
Magicians
Clowns
Make an enquiry
We hire our boats every day of the week. Get in touch with us today and our friendly staff will get in touch with you shortly.
Make an enquiry
We hire our boats every day of the week. Get in touch with us today and our friendly staff will get in touch with you shortly.
This price is only an estimate, different rates will apply on certain holidays, more information via booking.
