Make your Wedding cruise unforgettable aboard Ghost II. A true masterpiece of grand proportions, Ghost II has made her statement clear among Sydney’s Superyacht market. Arriving in Sydney Harbour as a brand-new vessel in October 2016, Ghost II is the harbour’s newest and grandest Superyacht. This vessel is a stunning 112ft Gulf Craft Majesty Superyacht which can hold up to 110 guests among her 3 levels. As her elusive name suggests, Ghost II portrays an aura of the sea with her stunning features, from her stingray leather trimmed interiors, to her massive sun decks, formal dining areas, and licenced luxury bars. Spend your Wedding Cruise on the harbour with complete comfort and satisfaction aboard Ghost II, and enjoy the finest in design and style that this Superyacht has to offer.
Arrived brand new in Sydney Harbour on October 2016, Ghost 2 is a stunning 122ft Gulf Craft Majesty Super yacht holding up to 110 guests plus crew. A Yacht hire on Ghost 2 is modern, elegant, and luxurious with the capability of sleeping up to 12 guests over 2 decks. Ghost 2 features a huge aft deck as well as four intimate dining locations. Furthermore, she has an expansive forward sun deck, huge luxurious sun deck bar and many more over 3 levels. With close attention to detail, Ghost 2 is the newest and best luxury superyacht charter vessel available in Sydney Harbour.
Ghost II has endless features starting with the swim platform. Firstly, it accessible while moving and secondly, it is a dedicated smoking area. The swim platform also features a hydraulic step system that can be used for swimming. On either side are wide teak steps that take guests to the aft deck dining area. The al fresco style outdoor dining area can seat up to 10 guests. Ideal for intimate lunches with friends and family, the outdoor dining areas embraces the views it has to offer. On either side of Ghost II are wide walkways, the port side guides you to the level above.
The saloon on board Ghost II are significant signs of true craftsmanship. The use of large windows throughout provides natural lighting. Moreover, there are also large leather sofas and single plush sofa armchairs that can be relocated. In addition, there are Multiple TV screens and state of the art sound system. As a result, it can cater for any type of yacht hire on Sydney Harbour. A dedicated dining area for up to 12 is located forward of the saloon.
Beyond the saloon located on the starboard side is a walkway that guides you to the cabins. In the deck below are 4 cabins all with ensuites. Moving to the top level on board Ghost II is the main entertainment area. Featuring a jacuzzi with seating around, fully licensed bar and comfortable lounges.
GOLD BUFFET PACKAGE – $116 per head (2 x canapés on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)
PLATINUM BUFFET PACKAGE – $137 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 II Canape Menu (Over 20 PAX)
Ghost 2 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 II 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 II Plated Menu (Under 30 PAX)
3 course plated menu including 2 arrival canapes $190 per personCanapesMiniature short-crust tart with spiced butternut pumpkin and hummus, crispy onion (v) Raw yellowfin tuna with ruby grapefruit, fennel and ponzu mayo on spoon (gf) Jamón Serrano with sour cherry, goat’s cheese and basil on sourdough crisp Cured Tasmanian Salmon with horseradish, pickled red onion and avocado tart Chilli and lime free range chicken, baby greens, crispy wonton Seared Hervey Bay scallops with smoked eggplant and pomegranate tart Crispy shredded duck filo cigars with spiced orange glaze Grilled Queensland king prawns with roasted sweetcorn, red pepper and harissa tartEntreePan seared prawns, celeriac remoulade, red vein sorrel, and lemon dressing Zucchini quinoa fritters, pea mint cream, Hunter Valley goat’s cheese, watercress De-boned quail, 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 aioliMainsBaby snapper, mussels, confit fennel, zucchini flower, bisque Peppered venison loin, quince, puff pastry, radio, chestnut De-boned corn-fed chicken, sweet corn custard, baby leeks, pearl barley Hapuku, squid, chorizo, nettle butter, lemon Grass fed beef tenderloin, ox tail 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, cream 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 cheeses, fig loaf, flat bread, apple cherry chutney
Ghost II Seafood Buffet (Over 20 PAX)
SEAFOOD BUFFET MENU
$160 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:
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)
Cold Platters
Pepper-seared Yellow fin tuna carpaccio with celeriac remoulade, fresh watercress and lemon (gf)
Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread
Ghost II Stations (Over 20 PAX)
Sashimi Station $20 per person Kingfish, tuna and fresh seasonal seafood served raw and carved to order
Sushi and Sashimi Station $23 per person Selection of hand made sushi and fresh seasonal seafood served raw and carved
Dumpling Bar $17 per person Selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces
Oyster Tasting Station Or Roaming Oyster Shuckers $23 per person Freshly shucked regional oysters from around Australia – Sydney Rock, Pacific’s and Flats
Glazed Ham Station $17 per person Served warm and carved to order served with mustards, pickles and soft rolls
Caviar Tasting Station Price on enquiry Selection of caviars, ice bowl, complete with hostess to guide though the caviars
Charcuterie & Cheese $16 per person Selection of cured and smoked meats, cheeses, pickles and house-made chutneys
Just Cheese $15 per person Wide selection of both local and imported cheeses with various breads and classic accompaniments
Ghost II 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 II 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
Pricing Guide
Ghost II Superyacht Prices
February – October (minimum 3 hours)
Up to 60pax
$2800 per hour
61-80pax
$3100 per hour
81-100pax
$3300 per hour
101-110pax
$3500 per hour
Daily 8 hours 60 PAX: 80 PAX:
$17,000 $20,000
November – January (minimum 4 hours)
Up to 60pax
$3200 per hour
61-80pax
$3400 per hour
81-100pax
$3700 per hour
101-110pax
$3900 per hour
Daily 8 hours 60 PAX: 80 PAX:
$17,000 $20,000
Overnight (24 hours)
AUD $25,000 + 30% APA (inc GST)
Weekly (7 consecutive days)
AUD $110,000 + 30% APA (inc GST)
Staffing Fees
Per wait staff for a 4 hour charter
$300
1 x wait staff required per 10 guests
Additional Hours
Wait staff per hour
$50
Chef per hour
$70
Pick up and drop off wharf fees apply
Public Holiday & Special Event
Public holiday surcharges
20% on vessel hire 100% for wait staff & chef charges
