Call 7 days 02 9328 4748

GHOST 1

87' Luxury Warren Super Yacht New Year's Day Charter

Turn heads aboard this 5 star, luxurious, super yacht, Ghost, with her sleek designer lines and on-board gadgetry.


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View prices and details of this boat for:
New Years Day Hire (this page)
Ghost 1 Party Boat Charter
Ghost 1 Corporate Charters
Ghost 1 New Years Eve Cruises (booked)
Ghost 1 Wedding Charters
Ghost 1 Luxury Yacht Hire
Ghost 1 Boxing Day Charter
Ghost 1 Australia Day Charter
Ghost 1 Overnight Yacht Stays
Ghost 1 Event Boat Transfer

GHOST 1 New Years Day

36 Max Passengers
36 Cocktail Style
18 Casual Buffet
18 Table Dining
Catering available Bring Your Own Alcohol Bring Your Own Food Licenced Bar IPOD Connectivity


Turn heads for New Years Day in Sydney aboard this exquisite 87' Ghost 1 boat. Her 'James Bond' style- with sleek lines, a sunroof over the saloon and optional state of the art gadgets is set out to impress. A luxury boat, gourmet menus, 5 star service, good company on the best harbour in the world!

Includes skipper and crew

New Year’s Day
$2100 per hour
Minimum 5 hour charter $10,500
Includes a surcharge for the public holiday

BYO Charters
Food Surcharge $500
Beverages Surcharge $500

Staffing Fees
$360 per wait staff for a 4 hour charter
Includes a surcharge for the public holiday
1-10pax - 1 x wait staff
11-20pax - 2 x wait staff
21-30pax - 3 x wait staff
31-36pax - 4 x wait staff

Additional Hours 
Wait staff per hour $60
Chef per hour $84

Pick up, drop off and harf fees apply

A 20% surcharge will occur on all food and beverages

Options

Fully Catered
Licensed Bar

Notes

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

• Length: 25 metres
• Complete Roads and Maritime Services Survey
• Optional sunroof over interior saloon
• 2 Lounge areas
• Formal Dining area
• Tender and water sports equipment for guests use
• On board chef
• Fully equipped sound system, Large plasma TV and DVD
• 4 Luxury Guest Staterooms

Boat Suitability

Private/Corporate Charters, Office Parties, Weddings, Overnights, Meetings and Conferences, Product Launches

A 20% surcharge will occur on all food and beverages

Ghost 1 Canapé Menus by Sydney Elite Chefs Matt Bates

Canapé Selection 1
$79 per person
Includes 3 cold canapés, 3 warm canapés, 1 substantial canapé and 1 dessert canapé
$95 per person
Includes 4 cold canapés, 4 warm canapés, 2 substantial canapés, 1 dessert canapé
$120 per person
Includes 4 cold canapés, 4 warm canapés, 2 substantial canapés, 1 dessert canapé + 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 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 
Substantial Selections
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 Canapé 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

Tasting Stations and Add-Ons to Meals

Sashimi Station
$20 per person

Hiramasa Kingfish
Yellow fin tuna
NZ king salmon
Scallops
Variety of accompaniments and dipping sauces

Steamed Dumping Stations
$20 per person

Section of seafood , meat , vegetarian dumping
Accompanied by dipping sauces

Oyster Tasting Station
$20 per person

Section of regional Sydney rock oysters and Pacific

Caviar Tasting Station
Price on enquiry TBC pending on level of Caviar

Free range glazed ham station served with hand made rolls and accompaniments
$20 per person


Antipasto and Cheese Station
$20 per person

Ghost 1 Seafood Buffet Menu by Sydney Elite Chefs Matt Bates
$160 per person
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

Tasting Stations and Add-Ons to Meals

Sashimi Station
$20 per person

Hiramasa Kingfish
Yellow fin tuna
NZ king salmon
Scallops
Variety of accompaniments and dipping sauces

Steamed Dumping Stations
$20 per person

Section of seafood , meat , vegetarian dumping
Accompanied by dipping sauces

Oyster Tasting Station
$20 per person

Section of regional Sydney rock oysters and Pacific

Caviar Tasting Station
Price on enquiry TBC pending on level of Caviar

Free range glazed ham station served with hand made rolls and accompaniments
$20 per person


Antipasto and Cheese Station
$20 per person

Ghost 1 Buffet Platter Menus by Sydney Elite Chefs Matt Bates

Gold Buffet Package
$110 per person

Includes 2 canapes on arrival, 2 cold platters, 2 warm platters, 1 dessert platter

Platinum Buffet Package
$135 per person

Includes 2 canapes on arrival, 3 cold platters, 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

Tasting Stations and Add-Ons to Meals

Sashimi Station
$20 per person

Hiramasa Kingfish
Yellow fin tuna
NZ king salmon
Scallops
Variety of accompaniments and dipping sauces

Steamed Dumping Stations
$20 per person

Section of seafood , meat , vegetarian dumping
Accompanied by dipping sauces

Oyster Tasting Station
$20 per person

Section of regional Sydney rock oysters and Pacific

Caviar Tasting Station
Price on enquiry TBC pending on level of Caviar

Free range glazed ham station served with hand made rolls and accompaniments
$20 per person


Antipasto and Cheese Station
$20 per person

Ghost 1 Plated 3 Course Options
$145 per person
Minimum 30 Guests
Starters
Pan seared prawns ,celeriac remoulade, red vein sorrel, lemon dressing
Zucchini quinoa fritters, pea mint cream, Hunter Valley goats 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, chili aioli
Mains
Baby snapper, mussels, confit fennel, zucchini flower ,bisque
Peppered venison loin, quince, puff pastry ,radio ,chestnut
De-boned cornfed 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 pannacotta ,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 1 Beverage Packages

Silver Beverage Package
$15 per person per hour
Champagne

Paul Louis Blanc de Blanc Brut
White wine
Mandoletto Pinot Grigio
Burns & Fuller Chardonnay
Red wine
Yering Station Pinot Noir
Deep Woods “Ebony” Cabernet Shiraz
Rose
Fontanet Rose
Beer
Corona
Peroni Nastro Azzuri

Gold Beverage Package
$25 per person per hour
Champagne

Laurent Perrier Brut NV
White Wine
Terra Viva Pinot Grigio
Scarborough Chardonnay
Red Wine
Stoney Rise Pinot Noir
The Hedonist Shiraz
Rosé
Sables d’Azur
Beer
Corona
Peroni Nastro Azzuri

Platinum Beverage Package
$30 per person per hour
Champagne

Veuve Clicquot Brut NV
White Wine
Domaine de Nozay Sancerre
Shaw and Smith M3 Chardonnay
Red Wine
Mount Edward Pinot Noir
Glaetzer ‘Bishop’ Shiraz
Rosé
Sables d’Azur
Beer
Corona
Peroni Nastro Azzuri

Ghost 1 Beverages on Consumption

Champagne

Paul Louis Blanc de Blanc Brut - $50
Laurent Perrier Brut - $110
Veuve Clicquot Brut - $116
White wine
Mandoletto Pinot Grigio - $35
Terra Viva Pinot Grigio $39
Domaine de Nozay Sancerre - $84
Burns & Fuller Chardonnay - $35
Scarborough Chardonnay - $54
Shaw & Smith M3 Chardonnay - $75
Red wine
Yering Station Pinot Noir - $38
Stoney Rise Pinot Noir - $58
Mt Edward Pinot Noir - $86
Deep Woods Ebony Cabernet/Shiraz - $35
The Hedonist Shiraz - $45
Glaetzer Bishop Shiraz - $65
Rosé
Fontanet Rose - $35
Sables D’Azur Rosé - $68 
Beer
Corona - $9 
Peroni Nastro Azzuri - $9

Non-Alcoholic Beverages
Soft drink, Juice and sparkling water - $3 per glass
Tea/Coffee - $4

Reserve Wine list (per bottle)
Champagne

Ruinart Brut - $195
2006 Pol Roger Vintage Brut - $250
Krug Grande Cuvee Brut N/V - $625
2006 Taittinger Comtes de Champagne - $650
White wine
2005 Tyrrells 'Vat 1' Semillon - $240
2008 Crawford River 'Museum' Riesling - $140
2014 Weinbach Schlossberg Riesling - Grand Cru - $250
2012 Coup de Genie Bougros Chablis - Grand Cru - $190
2013 Hartford Court Russian River Chardonnay - $140
2013 Leeuwin Estate 'Art Series' Chardonnay - $200
Pinot Noir
2013 By Farr Farrside Pinot Noir - $140
2015 Felton Road ‘Bannockburn’ Pinot Noir - $140
2013 Hartford Court Russian River Pinot Noir - $165
2013 Sarnin Berrux Bourgogne Rouge - $130
2012 Wild Ridge Sonoma Coast Pinot Noir - $160
2011 Benjamin Leroux Volnay 1er Cru - $290
Red wine
2009 Kendall Jackson Grand Reserve Cabernet Sauvignon - $120
2005 Moss Wood Margaret River Cabernet Sauvignon - $250
2004 Mirafiore Barolo Riserva - $260
2012 La Jota Howell Mountain Napa Valley Merlot - $280
2005 Henschke Mt Edelstone Shiraz - $290
2009 Brokenwood Graveyard Shiraz - $295
2013 Penfolds 'RWT' Barossa Valley Shiraz - $295
2012 Fontodi Flaccianello Della Pieve - $375
2000 Tenuta dell' Ornellaia 'Ornellaia' - $695
2005 Penfolds Grange Hermitage - $995
1998 Gaja Conteisa Langhe Nebbiolo - $1250
Rosé
2015 Domaine Tempier Bandol Rose - $130
2015 Domaine Ott 'Mireille' Rose - $140
2014 Chateau De Pibarnon Bandol Rose – magnums - $250

Beverages may change subject to availability

Maximum number of guests
30 passengers
Note: An infant, regardless of age is considered a passenger

Dining and seating arrangements
Standing Cocktails 40
Seated Buffet 20
Formal Dining 20

Length of charter
Minimum charter length is 6 hours. It may be longer depending on allocated wharf slots during this busy New Years Eve. Extra time can be organised at an additional cost per hour. You also have the option to extend the charter for an overnight stay. Please ask us about current rates.

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

Multiple pick up and drop offs
We do not recommend multiple pick up and drop offs as this can waste a considerable amount of your charter time. Instead, we are happy to supply you with a water taxi contact number that can deliver or pick up guests at their convenience.


What to bring
As with any outdoor venue, we recommend that your guests dress for the season (i.e. sunscreen and a hat in summer, a warm jacket in winter). Bring your own CDs if you have not booked a DJ.

Booking and Payment
We require a 50% deposit to lock in your charter date. Once we have received your deposit we will generate a contract for you with all your charter details. 2 weeks prior to the charter date we require final numbers to be confirmed so catering can be ordered and balance is also due.

Cancellation Policy
See General Booking Information below

Boat inspections are welcome by appointment.

 

 

 

 

 

 

 

 

 

 

 

 

 



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


Please call the friendly Sydney Harbour Escapes team with your enquiries
Open 7 days 02 9328 4748






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