Super Yacht Hire on Ghost II Sydney . Up to 110 Guests . From $3,200.00 Per Hour
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Super Yacht Hire on Ghost II

    Quick Stats
  • Location : Sydney
  • Min Hire Period : 4 hours
  • Length Metres : 37.50
  • Max. Guests : 110 Guests
  • BYO Food : No
  • BYO Alcohol : No
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Overview

Super yacht hire Sydney just got all the more exciting with the long awaited arrival of Ghost II. A Gulf Craft Majesty 122, Ghost II is the newest Sydney super yacht available for the luxury yacht charter market. There has been much anticipation about the arrival of the 122 foot (37.5m) super yacht and Ghost II is here to impress. Capable of catering for up to 110 guests for a cocktail function or 60 for a more formal setting, Ghost II super yacht hire is suitable for a multitude of events and functions.

Available for super yacht hire in Sydney for most of the year, Ghost II will leave you in awe from the moment you step on board. This super yacht combines a contemporary design with unmatched styling and finishes and will quickly assume her place at the top of the super yacht hire Sydney category. She is undoubtedly the newest, most luxurious and opulent super yacht hire vessels available.

Spread over three levels, the lowest deck holds the cabins capable of accommodating up to 12 passengers for overnight or weekly super yacht hire. There is a full beam master suite fitting the expectations of a super yacht hire vessel of this standard, two twin cabins and two double cabins. Overnight and weekly stays are recommended in order for you to get the full superyacht hire Sydney experience. Those special events will give you a taste of the good life but will leave you wanting more. 

Pricing

Super yacht hire on Ghost II includes skipper and crew

Low Season (Per Hour Rate)
February to October
To 60 pax: $3,200
61-80 pax: $3,300
81-100 pax: $3,400
101-110 pax: $3,500

High Season (Per Hour Rate)
November to January
To 60 pax: $3,300
61-80 pax: $3,400
81-100 pax: $3,500
101-110 pax: $3,600

Daily, Overnight and Weekly
Daily: $20,000  (8 hours) 
Overnight: $29,000 (24 hours, max 8 guests)
Weekly: $125,000 USD (7 days consecutive)

Additional Costs

Waitstaff
1 waitstaff per 10 guests 
$300 per waitstaff
$50 per hour after 4 hours

Chef
Included in cost of 4 hour charter provided food costs exceed $1000
$70 per hour for every hour after 4 hours

Advanced Provisioning Allowance
Multi day and weekly charter rates do not include GST.
Multi day and weekly hire attracts an APA of 30%

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Catering

Ghost Beverage Packages

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

Ghost Buffet Platter Menu - Over 20 Pax

BUFFET PLATTER MENU

GOLD BUFFET PACKAGE - $110 per head
(2 x canapés on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)
PLATINUM BUFFET PACKAGE - $135 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)
Shaved Jamón Serrano layered with fresh peach or melon slices (seasonal), wild rocket, aged balsamic and 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
Whole poached Tasmanian salmon with grilled leeks, crisp fried caper and lemon cream fraiche (gf)
8 hour slow-cooked S.A lamb shoulder with pomegranate molasses, kale and warm Israeli couscous Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)
Free-range de-boned chicken roasted with butternut pumpkin, Persian fetta and Harissa (gf)
Crispy-skinned W.A Cone Bay barramundi with cherry tomatoes, olives, shaved zucchini and basil (gf) 

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

** 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
Steamed baby potatoes with parsley butter and lemon

Ghost Canape Menu - Over 20 Pax

CANAPE MENU

Cold
Freshly shucked Sydney rock oyster with cucumber and apple cider dressing (gf)
Miniature 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
Cold peeled King Prawns with citrus mayo (gf)
Chilli and lime free range chicken, baby greens, crispy wonton
 
Warm
 Fresh pea, chilli and mozzarella risotto balls with panko crust (v)
Seared Hervey Bay scallops with smoked eggplant and pomegranate tart
Crispy shredded duck filo cigars with spiced orange glaze
Smoked bacon and potato croquette with Sauce-Gribiche
Grilled Queensland king prawns with roasted sweetcorn, red pepper and harissa tart
Wagyu beef mini pie with home-made short-crust pastry and spiced tomato sauce
 
Substantials
 Crisp pork belly bites with five-spiced salt and won bok slaw (gf) (noodle box)
Orecchiette pasta with tiger prawns, zucchini noodles, cherry tomatoes and chilli (bamboo boats)
8-hour slow-roasted Berkshire pulled pork 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 chicken karaage with Asian slaw and red eye mayo on milk bun
 

Dessert Canapés
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

 

$79 inc GST per head (3 Cold, 3 Warm, 1 Substantial, 1 Dessert)

$95 inc GST per head (4 Cold, 4 Warm, 2 Substantial, 1 Dessert)

$120 inc GST per head plus choice of one of the below food stations (4 cold, 4 Warm, 2 Substantial, 1 Dessert)

Sashimi station ,Glazed ham station , Charcuterie & Cheese station

Ghost 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 Plated Option - Min 30 Pax

Plated 3 course menu minimum 30 pax

$145 per head 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 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 aioli

Mains

Baby 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 Plated Option - Under 30pax

3 course plated menu including 2 arrival canapes
$190 per person

Canapes

Miniature 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 tart

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 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 aioli

Mains

Baby 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 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)

QLD spanner crab (de-shelled) Heirloom tomato medley, avocado, radish, cucumber, light chilli

Warm Platters

Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)

Large king prawns with butternut pumpkin, Persian fetta and Harissa (gf)

Buffet includes

Steamed new potatoes

Wild rocket, shaved pear, pecorino, aged balsamic dressing

Spiced cauliflower, chickpeas, Rita salad

Handmade bread rolls, cultured butter

Dessert:

Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)

Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

Ghost Stations Menu - Over 20 pax

Stations

 

SASHIMI STATION - Kingfish, tuna and fresh seasonal seafood served raw and carved to order

$15 per head

 

DUMPLING BAR - selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces $ 15

 

OYSTER TASTING STATION - showcasing freshly shucked regional oysters from around Australia - Sydney Rock, Pacific’s and Flats $ 15

 

GLAZED HAM STATION - served warm and carved to order served with mustards, pickles and soft rolls

$15 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

$ 14

 

JUST CHEESE - wide selection of both local and imported cheeses with various breads and classic accompaniments

$ 12 per head

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Quick Stats

  • Location: Sydney
  • Min Hire Period: 4 hours
  • Length Feet: 122
  • Length Metres: 37.50
  • Min. Guests: 2 guests
  • Max Guests: 110
  • Standing: 110
  • Transfers: 110
  • Casual Buffet: 100
  • Formal Dining: 50
  • Air Con: Yes
  • Alcohol Bar: Yes
  • BBQ: No
  • BYO Drinks: No
  • BYO Food: No
  • Catering: Yes
  • Dance Floor: No
  • Fishing: No
  • O/N Accom.: Yes
  • Sound System: Yes
  • Swimming: Yes
  • High Season From: 3300
  • Low Season From: 3200
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