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Location : Sydney
Min Hire Period : 4 Per Hour
Length Metres : 37
Max Guests : 110 Guests
BYO Drinks : No
BYO Food : No

Ghost II is a luxurious super yacht hire option that is ideal for a wide range of events or for an overnight and weekly charter.

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Super yacht hire Sydney on Ghost II
Super yacht hire Sydney on Ghost II bow view
Super Yacht Hire on Ghost II
Super yacht hire Sydney on Ghost II
Super yacht hire Sydney on Ghost II passing Opera House
Super yacht hire Sydney on Ghost II on sunset
Super Yacht Hire on Ghost II

Super Yacht Hire on Ghost II

Sydney . Up to 110 Guests . From $3,200 Per Hour
  • Location

    Sydney

  • Max Guests

    110

  • From

    $3,200 Per Hour

  • Length

    122 Meters

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. 

Super yacht hire Sydney on Ghost II
Super yacht hire Sydney on Ghost II bow view
Super Yacht Hire on Ghost II
Super yacht hire Sydney on Ghost II
Super yacht hire Sydney on Ghost II passing Opera House
Super yacht hire Sydney on Ghost II on sunset

Super yacht hire on Ghost II includes skipper and crew

February to October (Per Hour Rate)
To 60 pax: $2,800
61-80 pax: $3,100
81-100 pax: $3,300
101-110 pax: $3,500

November to January (Per Hour Rate)
To 60 pax: $3,200
61-80 pax: $3,400
81-100 pax: $3,700
101-110 pax: $3,900

Weekly, Overnight and Daily Use

  • Daily: $20,000 (8 hours)
  • Overnight: $25,000 + APA (24 hours, max 8 guests)
  • Two night package: $40,000 + APA
  • Three night package: $55,000 + APA
  • Weekly: $110,000 + APA

Relocation Fee to Pittwater: $2800

*please note only 12 guests can be onboard during travel to and from Pittwater

Additional Costs

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

Chef
Included in the 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%

Additional Services

  • Microphone and Portable PA System - $250
  • Laser Shoot - $1150
  • Additional Television - $100
  • Slippers - $5 per pair
  • Aqua Golf (inc 100 Balls) - $2200
  • Water Slide (Inc Staff) - $2900
 

Ghost II Canape Menu

CANAPES

UNDER 19 GUESTS REQUIRES A CHEF FEE OF $350

Cold
- Freshly shucked Sydney Rock oysters with wakame, cucumber soy mignonette (gf)

- Heirloom cherry tomatoes, whipped ricotta, black olives, pinenuts, miniature tart

- Chilled Queensland king prawns with yuzu aioli (gf)

- Chipotle free range chicken, scorched sweet corn, roasted red pepper, avocado aioli (GF)

- King salmon tataki , sesame seeds, king brown mushroom, green shallots, ponzu dressing (GF)

- Black Angus beef tartare, toasted cumin, horseradish, capers, crispy kipfler (GF)

- QLD spanner crab, broadbean crush, black quinoa, chilli, cavolo nero, lemon aioli, crisp sour dough

*(All cold canapes can be made GF)*

 

Warm

- Fresh herb and green pea, baby spinach, buffalo mozzarella, risotto balls with smoked paprika aioli (v)

- Blackened Haloumi,heirloom cherry tomatoes, cucumber, oregano, hummus, sumac (GF)

- Spicy grilled eggplant and feta quesadilla, avocado, truss tomato salsa

- Peppered lamb loin, peperonata, olive, shaved pecorino, salsa verde

- Seared Atlantic scallops, smoked sweet corn, sugar cured bacon, crispy onion

- Pumpkin and feta spiced roasted pumpkin empanadas chimichurri

- Popcorn free-range chicken,coconut sambal,red eye mayo

- Grass fed beef handmade pie, smoked chilli tomato relish

 

Substantials

- Tasmanian salmon or Tofu poke with Japanese pickles, soy lime dressing shredded nori (bowl)

- Veggie burger, blackened, haloumi, piquillo peppers, salsa verde

- Grilled Rodriguez Chorizo roll, pickled white cabbage, hot mustard, aged cheddar, aioli

- Chilli lime caramel chicken, soba noodle and baby greens salad (in bamboo boat)

- Slow cooked grass-fed sumac lamb shoulder with chickpeas, rainbow chard and cucumber yoghurt bowl

- Moroccan spiced vegetables, pearl cous cous, sumac, cucumber yoghurt

- Crispy fried Korean chicken, kimchi slaw ,red eye mayo on milk bun

- Pork Katsu burger, butter lettuce, shaved cucumber red eye mayo

 

Dessert Canapés

- Passionfruit curd and fresh strawberry tart

- Sea-salt caramel and brownie crumble tart

- Vallrhona Dark chocolate mousse, raspberry, shaved liquorice

- Prosecco marinated strawberries, watermelon, mint, meringue

- Whipped vanilla bean cheesecake with honeycomb crumble (on spoon)

- Triple cream brie, sour cherry and baby basil tart

 

Pricing

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

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

⧫ $120 per head plus one food station (4 cold, 4 Warm, 2 Substantial, 1 Dessert. If Caviar chosen price will change)

 

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VEGETARIAN CANAPE MENU

UNDER 19 GUESTS REQUIRES A CHEF FEE OF $350 

Cold:

- Spiced butternut pumpkin, hummus, crispy onion tart

- 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)

- King Brown mushroom, edamame, miso mayonnaise, crisp shallots (gf)

- Smoked eggplant, horse radish, capers, charcoal wafer cone, roe

- Caramelised soy, ginger, sesame, baby greens, bean sprouts, shredded nori on betel leaf (gf)

* All cold canapes can be made gluten free*

 

Warm:

- Wild mushroom, pea, pecorino arancini balls with panko crust, truffle aioli (v)

- 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 cauiflower, cucumber lime coconut salad, sriracha mayonnaise, on spoon (gf)

- Caponata, feta, chery tomatoes toasted pine nuts (gf)

- Hand made chickpea spiced curry pie, saffron tomato kichutney

 

Substantials:

- 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)

- Sauté gnocchi, butternut pumpkin, sage, drunken raisins, burnt lemon butter (bowl)

- Crispy tofu, hoisin, asian slaw, lime, chilli roll

- Veggie burger, blackened haloumi, piquillo peppers, salsa verde

 

Dessert Canapés:

- Miniature hand-made short-crust tart filled with lemon curd and strawberries (can be gf)

- Passionfruit, rosewater cream, crushed meringue, hazelnut

- New season peach, raspberry, mascarpone, shortbread crumble (on spoon)

- Salted caramel and chocolate brownie crumble tart

- Triple cream brie with pear and caramelised walnut on crisp

 

Pricing

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

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

⧫ $120 per head plus one food station (4 cold, 4 Warm, 2 Substantial, 1 Dessert. If Caviar chosen price will change)

Ghost II Food Stations

**THESE STATIONS REQUIRE A CHEF FEE OF $350 FOR UNDER 20 GUESTS

 

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

$20 per head

 

SUSHI AND SASHIMI STATION:

- A section on handmade sushi and fresh seasonal seafood served raw and carved

$25 per head

 

DUMPLING BAR:

- A selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces

$20 per head

 

OYSTER TASTING STATION:


- Showcasing freshly shucked regional oysters from around Australia -Sydney Rock, Pacific’s and Flats

$20 per head

 

ROAMING OYSTER SHUCKERS:

- Showcasing freshly shucked regional oysters from around Australia - Sydney Rock, Pacific’s and Flats

$25 per head

 

GLAZED HAM STATION:

- Served warm and carved to order served with mustards, pickles and soft rolls $20 per head

 

CHARCUTERIE & CHEESE:

- A selection of cured and smoked meats, cheeses, pickles and house-made chutneys

$20 per head

 

JUST CHEESE:

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

$18 per head


CAVIAR STATION:

- A selection of caviars, ice bowl, complete with hostess to guide though the caviars

*Price on enquiry

Ghost II Buffet Menu

UNDER 19 GUESTS REQUIRES A CHEF FEE OF $450

Cold Platters:

- Pepper-seared Black Angus carpaccio with grilled new season asparagus truffle mayonnaise, watercress and lemon (gf)

- House-smoked Petune ocean trout with shaved zucchini, radish, fennel, wasabi cream fraichè (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 Yellow fin tuna Tataki, pickled daikon, wild mushroom, aged soy Orecchiette salad, broccolinli, 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 olives, harrisa, shaved zucchini (gf)

-Moroccan spiced grilled vegetables ,chermoula, chickpea,cucumber Rita

 

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

 

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

 

GOLD BUFFET PACKAGE - $126 per head (4 x chef selection canapés on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)


PLATINUM BUFFET PACKAGE - $147 per head (4 x chef selection canapés on arrival, 3 cold, 3 warm platters, 2 dessert platters

 

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VEGETABLE BUFFET MENU

Cold Platters:

- Grilled eggplant carpaccio with grilled new season asparagus truffle mayonnaise, watercress and lemon (gf) - Shaved zucchini, radish, fennel, wasabi cream 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 chilli, 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, candied 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

 

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

 

GOLD BUFFET PACKAGE - $126 per head (4 x chef selection canapés on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)

PLATINUM BUFFET PACKAGE - $147 per head (4 x chef selection canapés on arrival, 3 cold, 3 warm platters, 2 dessert platters

Ghost II Seafood Buffet Menu - Over 12 pax

$170 per head - Under 8 guests requires chef fee of $450

 

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 Tataki,pickled daikon,wild mushroom,aged soy

- 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 chermoula, chickpea, harrissa spiced yogurt (gf)

- Salt and pepper squid , new season potato salad,chorizo, Aleppo chilli

 

Buffet includes:

- Steamed new potatoes

- Wild rocket, shaved pear, pecorino, aged balsamic dressing

- Sautéed Broccolini, oyster sauce,smoked chilli,crispy onion

- 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 II Formal Plated Menu

$145 per head - Under 15 guests requires chef fee of $450

 

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

Features

  • COVID-19 Capacity: 70.000000
  • Free Ice: No
  • Location: Sydney
  • Min Hire Period: 4
  • Length Feet: 122
  • Length Metres: 37
  • Min. Guests: 2
  • Max Guests: 110
  • Standing: 110
  • Transfers: 110
  • Casual Buffet: 100
  • Formal Dining: 50.000000
  • 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: 3,300
  • Low Season From: 2,800
 
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