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GHOST 2

122' Majesty Super Yacht New Year's Day Charter

Get that celebrity feeling with this 'James Bond' style super yacht!


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View prices and details of this boat for:
New Years Day Hire (this page)
Ghost 2 Party Boat Charter
Ghost 2 Corporate Charters
Ghost 2 New Years Eve Cruises (booked)
Ghost 2 Wedding Charters
Ghost 2 Luxury Yacht Hire
Ghost 2 Boxing Day Charter
Ghost 2 Australia Day Charter
Ghost 2 Overnight Yacht Stays

GHOST 2 New Years Day

110 Max Passengers
110 Cocktail Style
100 Casual Buffet
50 Table Dining
12 Overnight Charter
Catering available Bring Your Own Alcohol IPOD Connectivity TV / DVD Swimming Air conditioning

Turn heads aboard the 122' Majesty Super Yacht Ghost 2! Whether you are planning a private function, business meeting or just some time to relax and soak up what our harbour has to offer, a charter aboard this yacht is an excellent choice!

Includes skipper and crew

New Year's Day
Up to 60pax - $3960 per hour
Minimum 4 hour charter $15,840
Includes a surcharge for the public holiday 

61-80pax - $4080 per hour
Minimum 4 hour charter $16,320
Includes a surcharge for the public holiday 

81-100pax - $4440 per hour
Minimum 4 hour charter $17,760
Includes a surcharge for the public holiday 

101-110pax - $4800 per hour
Minimum 4 hour charter $19,200
Includes a surcharge for the public holiday 

BYO Beverages

1 - 36pax - Surcharge of $500 applies
37 - 110pax - Surcharge of $15 per person applies
Includes all glassware, storage of drinks and ice

Staffing Fees 
$360 per wait staff for a 4 hour charter
1 x wait staff required per 10 guests
Includes a 20% surcharge for the public holiday

A 20% surcharge will occur on all food and beverages

Pick up and drop off wharf fees apply

• Length: 122ft
• State of the art technology
• Panoramic windows
• 5 staterooms with ensuite – Access to staterooms + ensuite only available for overnight charters or weekly charters
• Fold down balcony extends from main deck saloon
• Connectivity and functionality for Conferencing / presentations
• Full length Sun deck 
• Full bars on both entertaining decks
• 32’ Hi speed chase tender for Adrenaline rides and water sports - available at additional cost
• SUP boards, Sea Bobs – Only available for weekly charters
• Zero speed stabilizers to provide the most stable platform even at anchor
• Experienced superyacht crew with intimate knowledge of hidden jewel locations up and down the East Coast

Notes

Please note that shoes are not permitted on board Ghost as they may damage the decks. 
All prices in $AUS. and include GST. Prices are subject to change without notice. 
Public holiday 20% surcharges apply. 
50% deposit required to confirm booking

Boat Suitability

Private events, corporate charters, office parties, weddings, overnight getaways, meetings and product launches.

Ghost 2 Canapé Menus for up to 40 guests

Set Canapé selection
$55 per person

Please select 4 Canapes + 1 mini substantial
2 serves per person
Canapés
Coconut and panko chicken skewers with mango and peanut dip.
Gourmet Sausage rolls with tomato relish
Prawns with seafood sauce
Smoked salmon bruschetta with avocado on a garlic crostini
Substantials 
Please select 1
Red wine and rosemary osso bucco on sweet potato mash
Slow cooked Thai chicken curry on basmati rice
Barramundi sliders with saffron aioli
Roasted vegetable mini quiche with goats cheese and semi dried tomatoes

Substantial Canape Menu
$79 per person

Please select 7
Meat Canapés
Beef eye fillet & creamy mash triangles with caramelized onions and horseradish cream (gfo)
Homemade sausage rolls with tomato relish (gfo)
Pork belly skewers on cauliflower puree (gf)
Herb crumbed lamb cutlets with mint aioli (gfo)
Crispy prosciutto with marinated fetta and figs (gf)
Open chicken, thyme and mushroom pie (gfo)
Coconut poached chicken salad in wonton cups with lime dressing (gfo)
Spicy beef in filo pastry with curried mayonnaise (gfo)
Balsamic beef crostini with herbed cheese and arugula (gfo)
Chorizo and garlic prawn skewers with gremolata (gf)
Fish Canapés
Slow cooked salmon with a herb and nut crumble (gfo)
Fresh prawns with seafood sauce (gf)
Grilled scallops with fried dill, salsa & saffron butter (gf)
Tuna tartare with ginger & toasted sesame seeds (gf)
Seared salmon & avocado chevice with herbs and pomegranate seeds (gf)
Grilled spicy panko pawns with creamy avocado and coriander mayo (gf)
Smoked salmon, potato and dill cakes with caper mayo (gfo)
Cod wrapped in prosciutto on sweet pea mash (gf)
Tuna tapenade on sourdough toast
Vegetarian canapés
Honey & sriracha marinated tofu with a coriander & yoghurt dip (gf)
Herb crumbed haloumi with curried mayonnaise (gfo)
Roasted vegetable frittata with goats cheese (gf)
Sweet potato wedges with sweet chilli sour cream (gf)
Caprice salad bruschetta with balsamic glaze (gfo)
Porcini mushroom arancini balls with basil aioli (gfo)
Vegan canapés
Roast sweet potato crostini with avocado and cherry tomato topping (gf)
Curried cauliflower fritters with lemon hummus (gfo)
Sour dough toast with roasted cherries, thyme and almond pesto (gfo)
Red lentil curry with toasted walnuts in crispy wonton cups (gfo)
Substantial canapés
Slow cooked beef rendang on basmati rice with naan bread, tzatziki and toasted cashews (gfo)
Chicken and black bean tostadas with avocado cream sauce (gfo)
Grilled snapper fillets on creamy sweet potato mash and lemon butter (gf)
Mushroom risotto with asparagus, shallots and parmesan cheese (vegetarian and gf)
Roasted capsicum, mushroom and lentil curry on brown rice (vegan and gf)

Mini Substantial Addition for Canapes
$15 per piece

3 cheese beef lasagna
Slow cooked chicken, mushroom and cashew curry on basmati fried rice
Herb roasted lamb shanks in red wine jus on sweet potato mash
Scallop, salmon and prawns

Ghost 2 Canape Menus for 40 guests and over

Canapé Selection
$79 per person - (3 Cold, 2 Warm, 1 Substantial, 1 Dessert)
$95 per person - (4 Cold, 4 Warm, 2 Substantial, 1 Dessert)
Minimum 40 guests
Cold
Freshly shucked Sydney rock oyster with caramelized eschallot dressing (gf)
Miniature shortcrust tart with Meredith goats curd and spiced eggplant (v)
Raw Hiramasa kingfish with fresh pea, chilli and aioli on spoon (gf)
Jamon Serrano with shaved fig and organic fetta on sourdough crisp
Tasmanian Salmon tartare with fresh dill and citrus mayo on spoon (gf)
Hervey Bay Scallop ceviche with shaved fennel, ruby grapefruit and aioli on spoon (gf)
Warm
Fresh herb and buffalo mozzarella risotto balls with panko crust (v)
Seared Hervey Bay scallops with chorizo and sourdough crump (on spoon) (gf option available)
Crispy shredded duck filo cigars with spiced orange glaze
Blue swimmer crab and potato croquette with Sauce Gribiche
Grilled Queensland king prawns with citrus mayo dipping sauce (gf)
Wagyu beef mini pie with home-made shortcrust pastry and spiced tomato sauce
Substantials
Crisp pork belly bites with shaved Savoy cabbage and caramelized apple (gf) (served in a noodle box)
Hand-made thyme gnocchi with seared prawns, cavolo nero, dried chilli and lemon (served in a noodle box)
8-hour slow-roasted Berkshire pulled pork and hot slaw slider
Char-grilled S.A squid with crispy chorizo, parsley, kipflers and lemon dressing (gf) (served in a noodle box)
Slow-cooked Black Angus beef, wild rocket, hot mayo slider
Mini burger with crispy chicken, spiced cabbage and mayo
Dessert Canapés
Miniature hand-made shortcrust tart filled with lemon curd and poached strawberries (gf option available)
Seasonal berry cheesecake bites with coconut crumble (served on a spoon) (gf option available)
Organic dark chocolate and passionfruit mini tart
Mini brownie gateau with Valrhona chocolate mousse and mascarpone (served on a spoon)
Tiramisu with vanilla mascarpone, coffee liqueur and coffee crunch (served in a glass)
Summer berries with coconut custard and vanilla bean crumble (served in a glass) (gf option available)

Canape Menu 1
$85 per person

Minimum 40 guests
10 canapes plus 1 mini substantial
Mixed olives and trail mix on arrival (gf)
Canapés
Watermelon with feta cheese, mint and pink peppercorns (v gf)
Blackened salmon with coriander and mango mojo (gf)
Chicken pistachio and raisin sausage roll with tomato relish
Peking duck pancake with crisp cucumber and Hoi Sin sauce
Chipotle spiced corn, fried beans and sour cream pizza (v)
Chicken and lemongrass skewers with chilli and lime (gf)
Indian spiced Lamb kebabs with green chutney (gf)
Mini slider with braised beef brisket and jalapeno mayo
Substantial Canapé
Served in bamboo boats with wooden forks
Fish and chips – crumbed flat head fillets, potato crisps, tartare sauce and fresh lemon

Canape Menu 2
$115 per person

Minimum 40 guests
10 canapes, 2 mini substantials and 1 sweet canape
Mixed olives & trail mix on arrival (gf)
Canapés
Prawn, chilli, finger lime, avocado and cucumber salad (gf)
Chicken pistachio and raisin sausage roll with tomato relish
Lobster tail salad on grilled potato with saffron mayo and young leaves
Beef and red wine pie with tomato chutney
Crispy pork belly with watermelon, green onion and pickled ginger (gf)
Gravlax – dill cured salmon, cumin flavoured bread, caramelized mustard
Chicken and lemongrass skewers with chilli and lime (gf)
Onion and goats cheese pizzaladier with Pedro Ximenez glace and micro herbs (v)
Indian spiced Lamb kebabs with green chutney (gf)
Peking duck pancake with crisp cucumber and Hoi Sin sauce
Substantial Canapés
Poached salmon with quinoa, green peas, cherry tomatoes, kale and preserved lemon
Fish and chips – crumbed flat head fillets, potato crisps, tartare sauce and fresh lemon
Sweet Canapé
Chef’s selection of mini tartlets and macarons (gf options available)

Canape Menu 3
$125 per person

Minimum 40 guests
10 canapes, 2 mini substantials and 3 sweet canapes
Mixed olives and trail mix on arrival (gf)
Canapés
Mustard roasted frenched lamb cutlets with olive pesto
Seared scallop with spiced avocado and mandarin oil served on the shell
Cooked and peeled king prawns with homemade cocktail sauce
Blackened salmon with coriander and mango mojo (gf)
Grilled prosciutto and haloumi wraps with date compote (gf)
Grain fed rump skewers with chimichurri sauce
Chipotle spiced corn, fried beans and sour cream pizza (v)
Toasted brioche with duck liver parfait and port wine marmalade
Mini damper roll with spicy crab salad
Lobster tail salad on grilled potato with saffron mayo and young leaves
Substantial Canapés
Chipotle spiced pulled pork with red slaw and guacamole
Salmon and dill pattie with remoulade and fennel slaw
Sweet Canapés
Chef’s selection of mini tartlets and macarons (gf options available)

Ghost 2 Buffet Menus for up to 40 guests

Mixed Buffet Menu
$125 per person

Please select 4 dishes
Buffet Includes
Crispy potatoes, tomato, cucumber and avocado salad, creamy slaw with pear and honey toasted walnuts, bread and butter
Meat Selection
Cold

Anti Pasto meats with sourdough & maple roasted bacon butter.
Selection of seafood with sauces.
Slow poached Atlantic salmon with lemon, capers and dill mayonnaise
Warm
Spiced lamb rack on herbed couscous & pomegranate dressing
Pork loin in creamy mushroom sauce with rosemary & sage
Caramelized pork belly with chilli vinegar on coconut & coriander rice
Marinated and char grilled beef eye fillet with oregano salsa Verde
Asian inspired honey and hoisin glazed beef with cashew sour cream
Chermoula marinated chicken with crispy pancetta
Skillet grilled seafood and chorizo paella pan fried lemon snapper fillets on mint risotto
Vegetarian
Pesto marinated vegetables with fettuccini & pecorino cheese
Vegan
Roast sweet potato and lentil curry on herbed basmati rice
Dessert
Please select 1
Cheese and dried fruit platter with a French baguette
Variety of petit fours
Apple and rhubarb crumble with vanilla ice cream

Seafood Buffet Menu
$165 per person

Please select 4 dishes
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)
House-smoked Petuna ocean trout with pickled red onion, capers and horseradish cream fraiche (gf)
Shaved Jamon Serrano layered with fresh peach or melon slices (seasonal), wild rocket, aged balsamic and cold-pressed organic olive oil dressing (gf)
QLD spanner crab ( de shelled ) Heirloom tomato medley, avocado, radish , cucumber, light chilli
Poached Yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad
Warm Platters
Poached Tasmanian salmon with grilled leeks, crisp fried caper and lemon cream fraiche (gf)
Baby snapper fillet with pomegranate molasses, kale and warm Israeli couscous
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)
Crispy-skinned W.A Cone Bay barramundi with cherry tomatoes, olives, shaved zucchini and basil (gf)
Buffet includes
Steamed new potatoes
Wild rocket , shaved pear ,pecerino ,aged  balsamic dressing
Spiced cauliflower, chickpeas , Rita salad
Hand made bread rolls , cultured butter
Dessert - Select 2
Valrhona Dark chocolate pave candy peanuts shortbread crumble vanilla ice cream
Berry 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 

Ghost 2 Buffet Menus for 40 guests and over

Buffet Menu 1
$110 per person

Minimum 40 guests
Mixed olives and trail mix on arrival (gf)
Canapés
Prawn, chilli, finger lime, avocado and cucumber salad (gf)
Roast beef and pickled vegetable wraps with tarragon mayonnaise
Purple potato, kale and red pepper frittata with olive tapenade (v gf)
Buffet
Salad Selections
North African spiced lentil salad with cucumber and lentils (v gf)
Chickpea, tomato, feta and rocket with balsamic vinaigrette (v gf)
Chat potatoes with rosemary, spring onions and yoghurt dressing (v gf)
Cold Selections
Roasted grain fed beef with rocket and mustard dressing (gf)
Tasmanian Smoked salmon with horseradish cream, capers and onions (gf)
Large King prawns with fresh lemons and homemade cocktail sauce (gf)
Hot Selections
Eggplant, zucchini and haloumi skewers with salsa verde (v gf)
Chicken and lemongrass skewers with chilli and lime (gf)
Seared salmon fillet on panzanella salad with fresh lime
Condiments
Marinated feta, hummus, tomato relish, English and grain mustard
Sourdough rolls with organic Danish butter
Sweet Selections
Coconut panna cotta with mango and palm sugar caramel (gf)
Almond and white chocolate cake with macerated strawberries (gf)
Lemon curd tartlet

Buffet Menu 2
$95 per person
- choice of 2 canapes (selections from the canape menus), 2 platters and 1 dessert platter
$120 per person - choice of 3 canapes (selections from the canape menus), 4 platters and 1 dessert platter
Minimum 40 guests
Cold Platters
Black Angus carpaccio, celeriac remoulade, watercress and lemon
House-smoked ocean trout, pickled red onion, capers and horseradish cream
Serrano, peach or melon (seasonal), wild rocket with aged balsamic
Heirloom tomato, mozzarella and basil pesto
Poached prawns, shaved fennel, watercress and ruby grapefruit
Warm Platters
Poached Tasmanian King salmon, leeks, lemon and cream fraiche
Slow-cooked grass-fed lamb shoulder, pomegranate, kale and Israeli couscous
Roasted (med-rare) pepper-crusted Black Angus sirloin, local mushrooms and chimichurri
Free-range de-boned chicken, butternut pumpkin, fetta and harissa
Roasted barramundi, cherry tomatoes, olives, zucchini and basil
Dessert Platters
Coconut pannacotta, mango or berries (depending on the season) and coconut sorbet
Vanilla bean cheesecake, orange, mint and raspberry ice-cream
Rolled Pavlova, almond, passionfruit, strawberry and vanilla ice-cream
Local and Imported cheese, apple chutney, fig and flatbread

Buffet Menu 3
$135 per person

Minimum 40 guests
Mixed olives and trail mix on arrival (gf)
Canapés 
Lobster tail salad on grilled potato with saffron mayo and young leaves
Peking duck pancake with crisp cucumber and Hoi Sin sauce
Purple potato, kale and red pepper frittata with olive tapenade (v gf)
Buffet
Salad Selections
North African spiced lentil salad with cucumber and lentils (v gf)
Chickpea, tomato, feta and rocket with balsamic vinaigrette (v gf)
Chat potatoes with rosemary, spring onions and yoghurt dressing (v gf)
Sweet potato, caramelised onion, cherry tomato, pinenut and rocket salad
Cold Selections
Smoked chicken with avocado and charred corn salsa (gf)
Tasmanian Smoked salmon with horseradish cream, capers and onions (gf)
Gravlax – Dill marinated salmon with caramelised mustard dressing
Sydney Rock oysters with sherry vinegar and shallot dipping sauce
Poached Rock Lobster salad with asparagus, mango and citrus dressing
Large King prawns with fresh lemons and homemade cocktail sauce (gf)
Hot Selections
Eggplant, zucchini and haloumi skewers with salsa verde (v gf)
Chicken and lemongrass skewers with chilli and lime (gf)
Seared Barramundi fillet with orange and fennel salad, dill pesto
Rare roasted scotch fillet with mushrooms and red wine jus
Condiments
Marinated feta, hummus, tomato relish, English and grain mustard
Sourdough rolls with organic Danish butter
Sweet Selections
Salted caramel, chocolate and passionfruit tart
Coconut and banana sponge with glazed ginger and dulce de leche (gf)
Mixed berries and lychees with botrytis mascarpone, meringue and fairy floss (gf)

Asian Buffet Menu
$130 per person

Minimum 40 guests
Mixed olives and trail mix on arrival (gf)
Canapés
Rice paper rolls with marinated vegetables and nam jim (gf)
Peking duck pancake with crisp cucumber and Hoi Sin sauce
Mango, carrot and peanut salad with coriander dressing (v gf)
Buffet
Salad Selections
Chicken, cashews, roasted pumpkin and spinach salad with tamarind dressing (gf)
Rice noodle salad with toasted sesame seeds and black vinegar dressing (v gf)
Cabbage, baby corn, red peppers, water chestnuts and Vietnamese mint salad (v gf)
Cold Selections
Roasted strips of beef with crispy vegetables and chili lime dressing (gf)
Large king prawns with lemons and homemade cocktail sauce (gf)
Sydney rock oysters with citrus soy dressing and fresh lemons
Hot Selections
Fried Rice with vegetables, omelette and crispy shallots (v gf)
Chicken and lemongrass skewers with chili and lime (gf)
Marinated BBQ Pork on stir-fried bok choy, red peppers, broccoli and sesame glaze
Bread
Sourdough rolls with organic butter
Sweets selection
Fruit Skewers – seasonal fruits and berries (gf)
Coconut panna cotta with mango and palm sugar caramel (gf)
Banana cake with candied ginger and passion fruit icing

Seafood Buffet
$165 per person

Minimum 40 guests
Freshly shucked Sydney rock oysters accompanied by fresh lemons
Peeled prawns
Sashimi, salmon, tuna, kingfish and toothfish accompanied with ginger, seaweed salad, soy sauce and wasabi
Steamed sashimi grade scampi (sliced ready to eat)
Tetsuya smoked ocean trout, garnished with spanish onion, caper berries and lime wedges
WA lobsters, balmain bugs and blue swimmer crabs (sliced ready to eat)
Mixed sushi varieties
Yarra Valley caviar
Rice, spinach, corn and edamame salad with a mango and herb dressing, cucumber salad with dill and spring onions, creamy coleslaw with walnuts and warm mushrooms, bread rolls and butter
Brown malt and honey loaf made with Khorasan wheat flour

Ghost 2 A La Carte Menu

Three Course A La Carte Menu
$155 per person
Up to 40 guests

Entrée
Creamy garlic mushrooms in filo pastry
Salmon tasting platter with sour dough toast
Beef carpaccio with Parmesan, rocket and pine nuts
Main
Pan fried barramundi with lemon butter, honey toasted macadamia’s on sweet potato and goats cheese ravioli
Lamb cooked 3 different ways on mash potato, going with a red wine jus and roasted vegetables
Prosciutto wrapped chicken thighs with spinach and Havarti cheese on a bed of creamy pasta
Beef eye fillet on potato gratin served with a mushroom jus and beans wrapped in serano ham.
Glazed hoisin pork, spicy broccolini on basmati rice served with a Asian coleslaw.
Dessert
Cheese platter with dried fruits, grapes and nuts
Banoffee pie
Variety of petit fours
Homemade mango sorbet with fresh fruits

Ghost 2 Three Course Menus

Three Course Menu 1
$145 per person
Minimum 40 guests
Starters
Please select one
Pan seared prawns, celeriac remoulade, red vein sorrel with lemon dressing
Zucchini quinoa fritters, pea mint cream, Hunter Valley goats cheese and watercress
De-boned quail, prosciutto, fetta, chestnut mushroom, broad beans with broth
Seared scallops, Jerusalem artichoke, crisp pancetta and baby herbs
Cured kingfish, pickled baby beetroots, horseradish cream fraiche and roe
Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino and grissini
Grilled rare yellow fin tuna, shaved fennel, orange and aioli
Confit WA octopus, baby octopus, red pepper, olive and chili aioli
Mains
Please select one
Baby snapper, mussels, confit fennel, zucchini flower and bisque
Peppered venison loin, quince, puff pastry, radio and chestnut
De-boned corn-fed chicken, sweet corn custard, baby leeks, pearl barley
Hapuku, squid, chorizo, nettle butter with 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
Please select one
Dark chocolate pave ,poached strawberry ,cream fraiche ,strawberry ice cream
Salt caramel ,chocolate slice, banana fritters ,peanuts, chocolate ice cream
Coconut pannacotta ,mango ,crumble, coconut sorbet
Vanilla cheese cake, mixed berries, orange cardamom ice cream
Local and imported cheeses, fig loaf, flat bread and apple cherry chutney

Three Course Seated Menu 2
$155 per person

Minimum 40 guests
3 elegant canapés on arrival (chef’s selection)
Sour dough bread rolls served with organic butter
Entrée
Please select one
Seared scallops with spiced avocado, gazpacho dressing and balsamic vinegar glaze (gf)
Grilled asparagus with poached egg, bitter leaf salad, truffle dressing and parmesan wafer (v gf)
Chicken, pistachio and mushroom terrine with date chutney, sourdough toast and watercress vinaigrette
Lamb fillet with charred corn, Spanish onion puree, broad beans and roasted garlic jus (gf)
Grilled prawns with mango and cucumber salad, aquavit jelly, rye crisps and dill pesto
Mains
Please select one
Grilled barramundi with prawn risotto, asparagus, zucchini and a light curry broth
Beef fillet with mushroom duxelle, potato gratin, buttered beans and balsamic jus
Seared salmon on panzanella, (roasted peppers, tomato, anchovies, olives, capers and toasted sourdough with sherry vinaigrette)
Crispy skinned chicken breast with colcannon, sugar snaps, roasted cauliflower and gremolata (gf)
Roasted field mushroom on zucchini spaghetti with peperonata, feta, black garlic and herb cream (gf)
Dessert 
Please select one
Mixed berries and lycees with botrytis mascarpone, meringue and fairy floss (gf)
Chocolate and cherry ganache tart, gold leaf, cherry syrup and vanilla crème fraiche
Almond and white chocolate cake with tuille, macerated strawberries and Pimm’s jelly (gf)
Coconut and banana sponge with glazed ginger, dulce de leche and passionfruit crème cheese (gf)
Australian cheese selection with lavosh, grapes and fresh figs

Ghost 2 Platter Menus

Platter Menus

$260 for two platters
Each platter serves up to 5 guests

Creamy spinach with pine nuts and mushrooms in a warm damper
Anti pasta platter with homemade dips and sour dough
Cheese platter with dried fruit and nuts
Fresh fruit platter
Sushi platter

Maximum number of guests
110 passengers
Please note, an infant regardless of age is considered a passenger.

Length of charter
Minimum charter length is 4 hours. Extra time can be organised at an additional cost per hour. Please consult your Sydney Harbour Escapes events consultant for more information.

Arrival at the wharf
We recommend that your party arrives at the wharf 15 - 30 minutes prior to your charter. All boats need to book the wharves and have a limited time to pick up and drop off your guests.

Safety and Equipment
Is the boat safe and in good condition?
Yes, the vessel is currently in survey with the NSW Roads and Maritime, which requires comprehensive safety equipment standards and regular safety checks. A safety briefing is given to the charter passengers before embarking and safety gear will be provided if required. All vessels in our fleet are selected for safety, comfort, quality and cleanliness. We are proud to keep them this way.

Is the boat suitable for children?
Yes, children's lifejackets are available on request. Children must be under adult supervision at all times.

Catered Food Options
Can we organise a meal on board?
Yes, we can recommend some excellent caterers for you where we can design the perfect menu to suit your budget and taste.

On Tour
Can we have music on board?
Yes, the vessel is equipped with a sound system where you can plug in a music compatible device like an iPhone. Please ensure your device is fully charged.

Where can we go during our charter?
Your skipper can take you most places within Sydney Harbour, providing it is within the surveyed boundaries. Should your guests wish to go to a specific location within Sydney Harbour please let us know at time of briefing.

Can we extend our charter time during the charter?
Yes, although this is subject to availability. Please note, the charter will be extended based on the decision of the captain on board and payment will be processed post charter by authorised bond.

Booking and Payment
Can we view the boat before we book our charter?
Yes, as the vessel is located at the Rose Bay Marina viewing is possible most days. We recommend that you view the vessel so that you know exactly what the boat has to offer and whether it is suitable for your charter. Please call in advance to check availability and arrange a viewing.

How do I secure my booking?
A minimum 50% deposit is required to confirm booking, with the balance payable 14 days prior to commencement of the charter. Upon payment of your deposit, a Skippered Charter Contract will be emailed to you, confirming details relevant to your charter, which must be signed and returned. Payment can be made by MasterCard, Visa, EFTPOS, Electronic Funds Transfer or cash. Diners Card, Bankcard and Cheques are not accepted.

Is there any paperwork to complete before we go on our charter?
Yes, we require your signed contract and authorized bond form prior to your charter commencing.

Cancellation
If I cancel the charter, can I get a refund?
We do not offer refunds should you wish to cancel your charter. If boating conditions are unsafe, as determined by the management of Sydney Harbour Escapes, we will offer a six month voucher where you can reschedule your charter based on availability. Please see our General Booking Information on our website or contact a staff member on 02 9328 4748 for details.

Wet Weather
What happens in the event of rain?
Ghost 2 provides excellent protection from the elements because of its covered coach house area and clear roll down awnings that can be rolled out to cover the transom if necessary.

Preparations and Arrival
What do you advise we bring along for our charter?
As conditions can vary on the water, it is suggested that you bring along a hat, sunglasses, sunscreen, swimmers, and seasonal jumper or jacket. Please wear white-soled shoes or non-marking boating shoes. Strictly no black soled shoes or stiletto-heeled shoes, as this will damage the decking.

Does our party need to get there before the set time of the charter?
All your party should be at the designated pick up point at least 15 minutes prior to your charter time to allow loading of passengers and gear and to enable enough time for the skipper's safety briefing. Please note, our charter will start and finish at the times on your contract.

Can one of our guests be picked up late and dropped off early from another wharf?
Multiple pick up and drop off points are not recommended as this will shorten your charter time significantly. We suggest that guests wishing to join the charter late or leave early should arrange alternative transportation via water taxi at their own cost. Please ask one of the Sydney Harbour Escapes team members for a Water Taxi contact.

Boat inspections are welcome by appointment.



Please call the friendly Sydney Harbour Escapes team with any enquiries
Telephone 02 9328 4748 (Open 7 days)

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