fbpx

Ghost – 87ft Warren yacht Christmas Eve Cruises

Perfect for a Christmas Eve cruise on the spectacular Sydney Harbour, The Ghost yacht is a modern masterpiece of watercraft vessels. Designed and built by the world renown Warren company this 87 foot super yacht is set to impress all who come across its’ path. Looking like something out of a James Bond movie its sleek streamlined design draws the attention of all but the true beauty of the Ghost is the breathtaking finishes you can only witness up close and personal. Set over the interior of the super yacht are 2 lounge areas and a formal dining area along with 4 superb staterooms. The exterior is equally impressive as the interior, with 2 amazing entertainment areas including an area on the bow to enjoy the sunshine. The Ghost will leave you and your guests blown away and wanting more. There aren’t any compromises for comfort aboard the vessel, just sit back and let Ghost and its crew make your Christmas Eve cruise an unforgettable experience on the harbour.

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.

 

 

Amenities

  • DVD player
    DVD player
  • Lounge
    Lounge
  • Plasma TV
    Plasma TV
  • Sunroof (optional)
    Sunroof (optional)
  • Tender
    Tender
  • Water sport equipment
    Water sport equipment

Catering

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

Pricing Guide

Ghost I Rates
November – January
Per Hour$1,750
Minimum 4 hours
February – March
Per Hour$1,550
Minimum 3 hours
April – October
Per Hour$1,350
Minimum 3 hours
Staff Fees
Wait Staff$400 per wait staff for up to 4 hours, $50 per additional hour
1 x waitstaff per 10 guests is required
Chef Fee$350 per wait staff for up to 4 hours, $100 per additional hour
BYO Fees
BYO Catering$500
BYO Beverages$25 per person
BYO is only available from February – October
Additional Fees
Early Bump-In (subject to approval)$100 per hour
Flamingo (max 30 guests)$1,500
Tender Ribco$4,000
Master Cabin$500
Twin or Double Cabin Usage$400 per cabin
Formal Dining setupPOA
Pick up and drop off fees apply
Public Holiday & Special Events
Public HolidaysPOA
New Year’s Eve (7 hour all-inclusive for 20 guests)$65,000

Optional Extras

Enquire on booking
  • Icon
    Catering
  • Icon
    Florist
  • Icon
    DJ's
  • Icon
    Laser Clay Shooting
  • Icon
    Magicians
  • Icon
    Clowns
  • Icon
    Photographer
  • Icon
    Crockery
  • Icon
    Cutlery
  • Icon
    Cups
  • Icon
    Bluetooth Connectivity

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.
  • Please enter a number from 0 to 900.
  • Hidden
  • DD slash MM slash YYYY
  • Please enter a number greater than or equal to 0.

This price is only an estimate, different rates will apply on certain holidays, more information via booking.