Ghost 2 is a sleek and striking super yacht spanning at 122′ of pure luxury. Her layout is perfect for any occasion on Sydney harbour as she has a number of spacious lounging areas, including two decks, an extended balcony, spacious fly-bridge and a fully equipped galley. Ghost 2 also features a garage which is used as house to tender and for jet skis.

Ghost II’s accommodation is outstanding, accommodating up to 12 guests for live aboard ( overnight and extended charters) she boasts five exclusive cabins all featuring en suites.

Ghost II is currently the only super yacht in Australia to accommodate a maximum of 110 guests cocktail style, making her an extremely unique and desirable vessel.

This 37.30m yacht features a jet black gel coat hull with a metallic silver superstructure. Ghost II is a 122ft Gulf craft with commodious interiors, state-of-the-art technology, and panoramic windows offering breathtaking views of gliding seascapes, the Majesty 122 is essentially a floating resort that promises passengers a memorable journey.

GHOST II

Cocktail Dining – 110 passengers
Informal Buffet – 110 passengers
Formal Dining – 40 passengers
Overnight – 12 passengers

Special Features
State of the art technology
Panoramic windows
5 staterooms with ensuite
Fold down balcony extends from main deck saloon
Connectivity and functionality for Conferencing / presentations
Full length Sun deck with Spa
Full bars on both entertaining decks
16’ Castoldi tender for luxury beach lunch or dinner excursions
32’ Hi speed chase tender for Adrenaline rides and water sports
Jet ski
Jet boards, SUP boards, Sea Bobs
Water skis / wakeboard and ski toys-donuts
Zero speed stabilizers to provide the most stable platform even at anchor

STANDARD CHARTER RATES



Vessel Hire 2019

Summer Special!
Charters available every day of the week from November until February 2020.

  • Up to 60 guests – $2,900 per hour
  • 61 – 80 guests – $3,000 per hour
  • 81 – 100 guests $3,200 per hour
  • 101 – 110 guests $3,500 per hour

February – October (Min 3 hours)

  • Up to 60 guests – $3,200 per hour
  • 61 – 80 guests – $3,300 per hour
  • 81 – 100 guests $3,600 per hour
  • 101 – 110 guests $3,800 per hour

November – January (Min 4 hours)

  • Up to 60 guests – $3,300 per hour
  • 61 – 80 guests – $3,400 per hour
  • 81 – 100 guests – $3,700 per hour
  • 101 – 110 guests – $3,900 per hour

Wharf fees – $50 per visit

Extended Charters
Daily Rate (8 hours)
– Up to 60 passengers: $20,000 – Over 60 passengers: $25,000
Overnight (24 hours) – $29,000.00
20% Surcharge on all public holidays
*Conditional and does not apply to multi event charters. Price for Multi event charters on application

Weekly (7 days consecutive) – $125,000 (USD) **
Multi-day hire (less then 7 days) : $25,000 per day **
**All day and single night charters are inclusive of GST.
Multi day and weekly charter rates do not include GST.
Multi day and weekly hire attracts an APA of 30%

Staffing
1 Wait Staff for every 10 guests @ $300/staff for 4 hours.
Additional $50 per hour for each hour thereafter
Chef charges apply to catering orders under $1000.
Charters over 4 hours: Chef charge $70/hr

Note: Includes 20% surcharge for the public holiday.

SPECIAL HARBOUR EVENTS



Australia Day and New Years Day – POA

Boxing Day Rate
8-hour charter $40,000

BYO Beverages
$500 surcharge applies (1-36pax)
$15 pp surcharge applies (37-110pax)
Inclusion of all glassware, storage of drinks and ice

Staffing
1 Wait Staff for every 10 guests @ $300/staff for 4 hours.
Additional $50 per hour for each hour thereafter
Chef charges apply to catering orders under $1000.
Charters over 4 hours: Chef charge $70/hr

Wharf fees – $50 per visit

Note
Skipper and Crew included.
Shoes are not permitted onboard to prevent damage to the decks

NEW YEARS EVE



GHOST II NYE
24 hrs charter $145,000
Up to 12 pax overnight
Additional food and beverage and staff costs for numbers above 12
Embarkation at Rose Bay Marina

Vessel will be anchored from 16:00 31/12 until 08:00 1/1. All pax movements via water taxi.

Inclusions:
Basic canape package and Gold beverage package inclusive for up to 12 guests.
Ability for guests to upgrade to Platinum package and to buffet if required.

All menus are freshly prepared by a chef on-board. Tailored options are available on request

Canapé Menus



Canape Menu
$79 pp
(Choose 3 cold, 3 warm, 1 substantial & 1 dessert)
$95 pp (Choose 4 cold, 4 warm, 2 substantial, 1 dessert)
$120pp (1 Food Station, 4 cold, 4 warm, 2 substantial, 1 dessert – if caviar chosen price will change)
Under 19 guests requires a chef fee of $350.

COLD
Freshly shucked Sydney rock oyster with cucumber and apple cider dressing (gf)
Miniaturen short-crust tart with gold heirloom cherry tomato, whipped ricotta, pecorino, black olive, basil reduction on spoon ( v ) ( g f )
House-smoked duck breast, sour cherries, crisp pear, shaved hazelnut, (gf)
Black Angus beef tataki, King Brown mushroom, miso mayonnaise, crisp shallots  (gf)
King Salmon tartare, horse radish, capers, charcoal wafer cone,  roe
Cold peeled King Prawns with citrus mayo (gf)
Caramelised soy free range chicken, ginger, sesame, baby greens, shredded nori on betel leaf (gf)
QLD spanner crab, caviar, edamame, cream fraiche handmade tart

WARM
Wild mushroom, pea, pecorino arancini balls with panko crust, truffle aioli (v)
Seared Clean water scallops, daikon, cucumber, green chilli salad, nahm jin dressing (gf)
Crispy shredded duck filo cigars with spiced orange glaze
Grilled chorizo,black bean, spiced avocado, cherry tomato quesadilla
Popcorn tiger prawns, cucumber lime coconut salad, sriracha mayonnaise, on spoon (gf)
Peppered lamb loin, caponata, feta, toasted pinenuts (gf)
Grassfed beef mini pie with home-made short-crust pastry and spiced mushy peas

SUBSTANTIAL
Moroccan spiced lamb shoulder, chermoula, chick pea, cucumber Raita (bowl)
Miso crusted Black Angus sirloin salad, soba noodles, baby greens, crispy onion
Tasmanian salmon poke with Japanese pickles, soy lime dressing shredded nori (bowl)
Sauté gnocchi QLD tiger prawns, butternut pumpkin, sage, drunken raisins, burnt lemon butter (bowl)
8-hour slow-roasted Berkshire pork belly, hoisin, asians law, roll
Veggie burger, blackened haloumi, piquillo peppers, salsa verde
Crispy fried Korean chicken, kimchi slaw, redeye mayo on milk bun

DESSERT CANAPES
Miniature hand-made short-crust tat filled with lemon curd and strawberries (can be gf)
Passion fruit, rose water cream, crushed meringue, hazelnut
New season peach, raspberry, mascarpone, short bread crumble (on spoon)
Salted caramel and chocolate brownie crumble tart
Triple cream brie with pear and caramelized walnut on crisp

Vegetarian Canapé Menus



Vegetarian Canape Menu
$79 pp
(Choose 3 cold, 3 warm, 1 substantial & 1 dessert)
$95 pp (Choose 4 cold, 4 warm, 2 substantial, 1 dessert)
$120pp (1 Food Station, 4 cold, 4 warm, 2 substantial, 1 dessert – if caviar chosen price will change)
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, crips pear, shaved hazelnut, orange (gf)
King Brown mushroom, edamame, miso mayonnaise, crisp shallots (gf)
Smoked eggplant, horse radish, capers, charcoal wafer cone, roe
Caramelized 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, 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 cauliflower, cucumber lime coconut salad, sriracha mayonnaise, on spoon (gf)
Caponata, feta, cherry tomatoes toasted pine nuts (gf)
Hand made chickpea spiced curry pie, saffron tomato kichutney

SUBSTANTIAL
Moroccan vegetables, chermoula, chick pea, cucumber Raita (bowl)
Miso crusted eggpplant 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 slw, lime, chilli roll
Veggie burger, blackened haloumi, piquillo peppers, salsa verde

DESSERT CANAPES
Miniature hand-made short-crust tat filled with lemon curd and strawberries (can be gf)
Passion fruit, rose water cream, crushed meringue, hazelnut
New season peach, raspberry, mascarpone, short bread crumble (on spoon)
Salted caramel and chocolate brownie crumble tart
Triple cream brie with pear and caramelized walnut on crisp

Stations Menu



Stations – for above 20 passengers
For under 20 guests, requires a chef fee of $350

SASHIMI STATION – $20 per head
Kingfish, tuna and fresh seasonal seafood served raw and carved to order

SUSHI AND SASHIMI STATION – $25 per head
Section of hand made sushi and fresh seasonal seafood served raw and carved

DUMPLING BAR – $20 per head
Selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces

OYSTER TASTING STATION – $20 per head
Showcasing freshly shucked regional oysters from around Australia – Sydney Rock, Pacific’s and Flats

ROAMING OYSTER SHUCKERS – $25 per head
Freshly shucked regional oyster from around Australia – Sydney Rock, Pacific’s and Flats

GLAZED HAM STATION – $20 per head
Served warm and carved to order served with mustard, pickles and soft rolls

CAVIAR STATION – POA
Selection of caviars, ice bowl, complete with hostess to guide through the caviars

CHARCUTERIE & CHEESE – $20 per head
Selection of cured and smoked meats, cheeses, pickles and house-made chutneys

JUST CHEESE – $15 per head
Wide selection of both local and imported cheeses with various breads and classic accompaniments

Buffet Menu



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 canapés on arrival, 3 cold, 3 warm platters, 2 dessert platters)

Under 19 guests requires a chef fee of $450

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

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 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 Yellow fin tuna Tataki, pickled daikon, wild mushroom, aged soy
Orecchiette salad, broccolini,  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 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, peanut sambal, caramelized greens, toasted coconut, lime (gf)
Crispy-skinned W.A Cone Bay barramundi, roasted red pepper, black olive, harissa, shaved zuchinni (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

Vegetarian Buffet Menu



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 canapés on arrival, 3 cold, 3 warm platters, 2 dessert platters)

Under 19 guests requires a chef fee of $450

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

Cold Platters
Grilled eggplant 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

Seafood Buffet Menu



Seafood Buffet – Over 12 pax – $170 per person
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)
Miniature short-crust tart with gold heirloom cherry tomato, whipped ricotta, pecorino, black olive, basil reduction on spoon (v) (gf)
Black Angus beef tataki, King Brown mushroom, miso mayonnaise, crips shallots (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
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 chermula, chickpea, harrissa spiced yogurt (gf)
Salt and pepper squid, new season potato salad, chorizo, dry chili

Dessert
Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)
Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

Sides
Steamed new potatoes
Wild rocket, shaved pear, pecorino, aged balsamic dressing
Spiced Broccolini, oyster sauce, smoked chilli, crispy onion
Handmade bread rolls, cultured butter

Formal Plated Menu



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 pannacotta, mango, crumble, coconut sorbet
Vanilla cheesecake, mixed berries, orange cardamom ice cream
Local and imported cheeses, fig loaf, flat bread, apple cherry chutney

Beverage Packages



Silver Beverage Package @ $20.00 per person per hour
Josef Chromy Pinot Noir Chardonnay NV, TAS
Mandoleto Pinot Grigio, Veneto Italy
Burns and Fuller Chardonnay, Barrosa 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 Beverage Package @ $30.00 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 Beverage Package @ $40.00 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 Beverage Package @ $150.00 per person per hour
Dom Perignon 2009, Champagne France
Grosset Polish Hill Reisling, Clare Valley SA
Bannockburn ‘SRH’ Chardonnay, Geelong VIC
Domaine Ott ‘By Ott’ Rose, Provence France
Ata Rangi Estate Pinot Noir, Central Ortegas NZ
Leeuwin Estate ‘Art Series’ Cabernet, Margaret River WA
Corona, Mexico
Peroni, Italy

 

We have a range of team-building activities, entertainment and theming options to give your cruise that extra WOW and keep your guests talking long after the event:

DJ – Creating just the right atmosphere with the right music is what your professional cruise DJ does best. They are expert at helping with the formalities, organizing activities, even playing just the right songs for every moment, or you can even choose your own before the cruise. And remember, you can always bring your favourite songs on CD or IPod, that you want your DJ to play. Karaoke/ DJ options also available.

Jukebox Hire  – The perfect solution for functions where you don’t need a mobile DJ Choose from thousands of songs carefully compiled in to easy select categories or play your own. Enjoy brilliant digital fidelity and just like a nightclub, every Jukebox comes with special effect dancing lighting

Karaoke/ Jukebox– Grab the mike and get the guests involved with a wide range of popular backing tracks and the lyrics displayed full screen. Every Karaoke/Jukebox comes with two high quality mikes that can be used for speeches and Karaoke.

Live Music – The right style of music an make an event. We work with a number of highly experienced performing artists offering an extensive repertoire of music and styles: Jazz, Classical, Rock & Roll, Pop, Retro, Dance, Modern, Easy Listening, Latin, Reggae, Soca, Calypso, Soul.

Brazilian Dance Show – This exciting show is colourful, dynamic and highly energetic, with an international line-up of acclaimed dancers. The costumes are glamorous and in the best tradition of Brazilian carnival audience participation is welcomed, which ensures a memorable event for your guests. Features of the show include as selection of the following: Samba, Lambada, Capoeira, Afro-Brazilian, Salsa, Mambo, Batucada drums and Carnival parade.

Laser Clay Shooting  – This popular team-building and client networking activity is a variation on the traditional sport of Clay Pigeon Shooting using with laser equipment that can detect hits on specially modified reflective ‘floating’ clays. Teams enter a play off with the winner of each team entering a final elimination round. Trophies are awarded the best shooters. Duration 1-2 hours depending on group size.

Floating Casino – No luxury boat is complete without is own James Bond, Monte Carlo or Wild West style cruising casino, run with professional croupiers and chips and play money (even with your company logo if you want). Hold your own competition, you may even discover some card sharks in the organisation. Games available include Blackjack, Roulette, Poker, and more.

Close Up Magic – Roaming magic is mind-boggling magic entertainment just inches from your face and a great ice-breaker for any style of event.
A close up magician with cunning sleight of hand will and astonish even your most cynical guests and draw guests into conversation and have them talking about your event long after they disembark.

Murder Mystery – Dying for a great team-building activity, then a “Who dun it” Murder Mystery could provide the right clues solve your problem. This is a fun activity gets everyone involved.

We’ll take care of everything as we provide a detective to conduct the investigation, theme and prizes

Mastermind Trivia – A mastermind trivia cruise is a relaxing and fun team-building or networking activity. Run by an experienced host, the mastermind quiz runs for approximately two hours and includes some interactive games, audio round and other novelty questions such as Who am I?. The quiz can also be tailored with some questions relating workplace or business goals.

Clairvoyance – A professional clairvoyant adds magic to any party. After all, no-one can resist the opportunity to have their fortune told. On-board, your guests will be enthralled by a broad range of psychic readings from tarot to tea leaves, clairvoyance to crystal ball.

Caricaturist – Put your guests in the picture at your next event with a Caricaturist/Entertainer – great  the “ice breaker”, no matter what the occasion – be it Corporate or Social. Our caricaturist brings loads of energy and humour to any event, as well give your staff or guests something to remember; a souvenir of the occasion that they can take home and remember for a long time afterwards. Weddings, Anniversaries, 21st Birthdays, Christmas parties, etc.

Pamper Package – Complementing the relaxing cruise environment on-board your luxury yacht, staff and clients can really unwind with a short relaxing seated massage. This 15 minute relaxation massage focuses on areas such as back, neck, scalp & shoulder. Guest remain fully clothed – What better way to pamper staff and clients

CONTACT US to get a quote for your cruise with an entertainment or team-building package: 02 8315 2838

BAD WEATHER
This is an all weather vessel. The charter would only be cancelled in the event of very extreme weather conditions, such as a cyclone.

SEA SICKNESS
It is fairly uncommon for passengers to suffer from seasickness on a harbour cruise. Should the water become choppy due to windy conditions, the skipper will cruise the more sheltered areas of the harbour. However, if a passenger does become unwell for any reason, we can arrange for them to disembark at the nearest wharf or by water taxi.

DIETARY REQUIREMENTS
Our chef can accommodate most dietary requirements. However in extreme cases we recommend passengers arrange their own catering.

CRUISING WITH CHILDREN
Children of any age are permitted on-board with parental supervision.

CRUISING WHILST PREGNANT
There are no restrictions with regards to a Sydney harbour cruise whilst pregnant. Just ensure you notify the chef of any dietary requirements.

CHARTER CANCELLATIONS
Please refer to our full terms and conditions.

BYO CATERING
We do offer BYO catering on some vessels. Charges may apply. Please ask us to quote on suitable vessels for your event.

Prestige Harbour Cruises can provide quotes on a selection of boats that match your function requirements and budget.

Submit a quote request HERE or contact our cruise consultants on: 1300 311 200