Ghost I

Pro

Capacity: 36 guestsPricing: From $1,200 per hour, with a minimum charter length of 4 hours.Category: Boats

Highlights

Full-length retractable sunroof over an open-plan saloon, dining area and aft deck
Bespoke menus from canapés to three-course silver service, with an onboard chef
Optional Sea Bobs, stand-up paddleboards, water skis and wakeboard

About Ghost I

Ghost I is an 87-foot Warren S87, easy to pick out on Sydney Harbour thanks to her black and silver finish and low, streamlined profile. She's built for speed as much as comfort, and she takes up to 36 guests. The layout is what sets her apart. The saloon, dining area and aft deck flow into one open-plan space, and a full-length retractable sunroof lets in light and fresh air, so the whole group can move between inside and out without losing the harbour views. A premium Fusion sound system, a dance floor and a microphone for speeches cover the party side. Catering is designed with the crew for each booking, from canapés to silver service, and an onboard chef cooks for smaller groups. Four cabins sleep 6 to 8 for overnight stays, and optional water toys include paddleboards, Sea Bobs, water skis and a wakeboard.

Inclusions & amenities

Budget

$$$ (Higher)

Vessel Type

Yacht

Features

Cocktail/StandingLuxuryParty VibeSwim Friendly

Location

Sydney Harbour

Food & Drinks

Bar TabBeverage PackagesCatering Available

Facilities

Air ConDance FloorMicrophoneSmoking AllowedSound SystemTV/Presentation FacilitiesWater ToysWIFI

Pricing

Ghost I is $1,200 per hour from February to October, $1,600 per hour from November to January and $1,750 per hour in December, with a 4-hour minimum. Public holidays attract a 20% surcharge on vessel hire and a 100% surcharge on chef and waitstaff fees.

One waitstaff is required for every 10 guests, at $300 each for up to 4 hours and $50 per additional hour. Food orders above $1,000 come with a chef for the first 4 hours, after which each chef is $70 an hour. Formal dining service carries a $500 surcharge, and public wharf fees are $50 per wharf. A $2,500 deposit secures the booking, the balance is due 14 days before, and a $1,000 bond is refunded after the cruise.

Food

All catering on Ghost I is customised, with the crew working through a menu with you and catering for dietary requirements. For small groups, the onboard chef prepares everything from canapés to silver service dining; for larger events, local superyacht chefs create menus for each level of the boat. Options include gourmet canapés with substantial items and desserts, mixed and seafood buffets, platters, three-course à la carte dining with optional silver service, and beach picnics or shoreside dining. A chef is included when food orders exceed $1,000.

Beverages

Four beverage packages are charged per person, per hour. Silver ($20) includes Josef Chromy sparkling, Italian pinot grigio, Barossa chardonnay, Yarra Valley pinot noir, a Margaret River cabernet shiraz, French rosé, Corona and Peroni. Gold ($30) moves to Veuve Clicquot with wines from the Hunter Valley, Tasmania and McLaren Vale. Platinum ($40) pours Ruinart Blanc de Blancs, Sancerre, Shaw and Smith M3 and Mount Edward pinot noir. Prestige ($150) centres on Dom Pérignon 2009. A bar tab on consumption is also available.

Wharfs & Availability

Ghost I is available daily, subject to the live calendar, with a minimum charter of 4 hours. Overnight stays can be arranged for 6 to 8 guests.

Most groups board at King St Wharf in the CBD. The other pick-up points are Pirrama Park, where Harris Street ends in Pyrmont, Rose Bay Ferry Wharf, Double Bay Wharf, Casino Wharf, Walsh Bay and Towns Place East. Other Sydney Harbour wharves may be available on request for an extra fee. Public wharf fees are $50 per wharf.

Frequently asked questions

How many guests can Ghost I take?

Up to 36 guests for a day charter. For overnight stays she sleeps 6 to 8 across four cabins: a master, a VIP, a double and a twin.

What's the minimum charter and hourly rate?

Charters are a minimum of 4 hours. The rate is $1,200 per hour from February to October, $1,600 per hour from November to January, and $1,750 per hour in December. Public holidays add 20% to vessel hire.

Do we need to book waitstaff and a chef?

One waitstaff is required per 10 guests, at $300 each for up to 4 hours and $50 per extra hour. A chef is included when food orders exceed $1,000, for up to 4 hours, then $70 per hour.

What food and drink options are there?

Menus are built with the crew around your event and dietary needs, from canapé selections and buffets to three-course à la carte with silver service. Beverage packages run from $20 to $150 per person per hour, and a bar tab is available.

Where can we board?

Most groups board at King St Wharf in the CBD. Pirrama Park in Pyrmont, Rose Bay Ferry Wharf, Double Bay Wharf, Casino Wharf, Walsh Bay and Towns Place East are also available. Public wharf fees are $50 per wharf.