Ghost II 122ft SuperYacht

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1 Ghost II 122ft SuperYacht

2 Vessel Features 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.

3 Charter Packages February October (per hour min 4 hours) 0 60 Guests: $3, Guests: $3, Guests: $3, Guests: $3, November January (per hour min 4 hours) 0 60 Guests: $3, Guests: $3, Guests: $3, Guests: $3, Extended Charters Daily Rate (8 hours): Up to 60 passengers: $20,000 Over 60 passengers $25,000 Overnight (24 hours) $29, % Surcharge on all public holidays

4 Features Weekly (7 days consecutive) $125,000 (USD) ** Multi-day hire (less then 7 days) : $25,000 per 24 hours ** **Multi day and weekly charter rates do not include GST. Multi day and weekly hire attracts an APA of 30% Special Events New Years Eve: $135,000 conditions apply Boxing Day (8 hours): $35,000 Australia Day and New Years Day POA

5 Capacity & Specifications CAPACITY Accommodating up to 110 Guests COCKTAIL STYLE 110 Guests INFORMAL BUFFET 100 Guests FORMAL DINING 30 Guests OVERNIGHT 12 Guests CATEGORY Superyacht Length:122ft Beam:24.9' Tonnage:175 Tonnes Builder:Gulf Craft Yachts Engines: Twin Caterpillar C32 1,902hp Staffing Required 1 Wait Staff for every 10 $300/staff for 4 hours Chef charges apply to catering orders under $1000. Charters over 4 hours: Chef charge $70/hr Wharf Fees Pick up and drop off wharf fees apply POA

6 Canape Menu Canapé selection for Numbers lower than 20 $79 pp (Choose 3 cold, 2 warm, 1 substantial & 1 dessert) $95 pp (Choose 4 cold, 3 warm, 2 substantial, 1 dessert) COLD Freshly shucked oyster platter or Prawn platter Slow cooked lamb shoulder, heirloom tomato and goat s cheese tart Tuna sashimi marinated in ginger, sesame and soy with mild wasabi cream Pink grapefruit, prawn and coconut salad Ocean trout with herb, nut crumb and pomegranate Beef carpaccio with truffle mustard aioli and parmesan Spicy shredded chicken salad on a spoon WARM Crumbed lamb cutlets with mint yoghurt aioli Pork belly with chilli soy sauce and shaved cucumber Eye fillet beef with truffle and porcini mushroom sauce Homemade sausage rolls with tomato chutney Prawn gyoza with sticky sauce, herbs and crispy shallots Roasted vegetable frittata with herb goat s cheese Caramelised mushroom and goats cheese tart Chilli chicken boa buns

7 Canape Menu Canapé selection for Numbers lower than 20 SUBSTANTIAL Slow cooked fennel pork belly and Paris mash Roasted barramundi with panko herb crust and broccolini Porcini mushroom and truffle fettucine pasta with shaved Parmesan Lemon and watercress prawn slider Pulled pork and slaw slider Miso glazed chicken with Asian green salad Beer battered flathead with sweet potato wedges and garlic aioli Slow cooked lamb shank and tomato with pasta with basil pesto and goats cheese DESSERT Blueberry and lemon mascarpone tart Chocolate brownie with baileys and marscapone cream Meringue with rose cream, fresh berries & sorbet Mini banana, cream and salted caramel tart Platter of macarons

8 Canape Menu Canapé selection for Numbers greater than 20 Canape Menu Options By Matt Batts (recently Executive Chef and Cafe Sydney) Min 20 passengers $79 inc GST per head (3 Cold, 3 Warm, 1 Substantial, 1 Dessert) $95 inc GST per head (4 Cold, 4 Warm, 2 Substantial, 1 Dessert) $120 inc GST per head plus choice of one of the below food stations (4 cold, 4 Warm, 2 Substantial, 1 Dessert) Sashimi station,glazed ham station, Charcuterie & Cheese station 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

9 Canape Menu Canapé selection for Numbers greater than 20 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 Substantials 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 Canapés 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

10 Buffet Menus Buffet for under 20 passengers: $125 per person (Choose 2 cold, 2 warm, 3 sides and 1 dessert option) COLD Freshly shucked oyster platter with mignonette and/or Prawn platter with homestyle seafood sauce Slow cooked ocean trout with tahini yoghurt and herb, nut and pomegranate salsa Beef carpaccio with truffle mustard aioli, parmesan, rocket and caramelised balsamic Bang bang chicken with bean sprouts, spring onion and sesame Mixed sushi and sashimi platter WARM Fennel and garlic slow roasted Pork belly Grilled chilli jam snapper Pepper crusted beef with fennel, pecorino and truffle salad Slow roasted lamb shoulder Thai style chicken wings with lemongrass and chilli Roasted whole barramundi with ginger and soy dressing VEGETARIAN Roasted vegetable frittata with herbed goats cheese Spiced freekeh and haloumi salad Green pea pancake with hers, feta and tomato relish Porcini and truffle cream pasta

11 Buffet Menus Buffet for under 20 passengers: $125 per person (Choose 2 cold, 2 warm, 3 sides and 1 dessert option) SIDES Sweet potato wedges with garlic aioli or mash potato or roasted potatoes Steamed buttered broccolini Cherry tomato burrata, basil and caramelised balsamic salad Peas, pancetta and mint Red quinoa and watercress salad Brussel sprout slaw Rocket salad with parmesan, lemon and balsamic #all buffet options come with bread rolls and butter DESSERT Individual blueberry and lemon mascarpone tart Platter of macarons Individual chocolate brownie with cream and fresh berries Salted caramel sticky date pudding Shared cheese platter with lavosh

12 Buffet Menus Buffet for above 20 passengers GOLD BUFFET PACKAGE $110 per head (2 x canapés on arrival, 2 cold platters, 2 warm platters, 1 dessert platter) Prepared by ex-sydney Cafe Chef Matt Batts min 20 passengers PLATINUM BUFFET PACKAGE $135 per head (2 x canapés on arrival, 3 cold, 3 warm platters, 2 dessert platters Prepared by ex-sydney Cafe Chef Matt Batts min 20 passengers 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)

13 Buffet Menus Buffet for above 20 passengers 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

14 Buffet Menus Seafood Buffet by Matt Batts - $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

15 Station Menus Stations for above 20 passengers SASHIMI STATION $15 per head Kingfish, tuna and fresh seasonal seafood served raw and carved to order DUMPLING BAR $15 per head selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces OYSTER TASTING STATION $15 per head showcasing freshly shucked regional oysters from around Australia Sydney Rock, Pacific s and Flats GLAZED HAM STATION $15 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 $14 per head Selection of cured and smoked meats, cheeses, pickles and house-made chutneys JUST CHEESE $12 per head wide selection of both local and imported cheeses with various breads and classic accompaniments

16 Formal Dining Menus Plated 3 course draft menu minimum 30 pax $ 145 per head 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

17 Beverage Options Silver Beverage $15.00 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 Rosé Fontanet Rose Beer Corona Peroni Nastro Azzuri

18 Beverage Options Gold Beverage $25.00 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

19 Beverage Options Platinum Beverage $30.00 per person per hour Champagne Veuve Clicquot Brut NV White wine Domaine de Nozay Sancerre Shaw & Smith M3 Chardonnay Red wine Mount Edward Pinot Noir Glaetzer Bishop Shiraz Rosé Sables d Azur Beer Corona Peroni Nastro Azzuri

20 Consumption Bar Ghost 2 Beverages on Consumption Champagne Paul Louise Blanc de Blanc Brut $50 Laurent Perrier Brut $110 Veuve Cliquot 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

21 Consumption Bar Ghost 2 Beverages on Consumption Rosé Fontanet Rose $35 Sables D Azur Rosé $68 Beer Corona $9 Peroni Nastro Azzuri $9 Non-Alcoholic Beverages Soft drink $3 Juice $3 Sparkling Water $3 Tea and Coffee $4 Beverages may change subject to availability

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