ORCA
ORCA — Sunreef Supreme 68 Power Catamaran
ORCA accommodates up to 8 guests in 4 ensuite cabins:
2 × Master suites — full-beam, ensuite
2 × Guest cabins — ensuite
Capacity — 8 overnight, 12 underway, up to 40 stationary
ORCA is a Sunreef Supreme 68, with a length overall (LOA) of 71.6 ft; “68” is the model designation.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x IPS Volvo 1050 800 hp Fuel capacity: 1,849 US gal | |
| Fuel Consumption: | 100 |
| Cruising Speed: | 18 |
| Max Speed: | 27US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 10.51 Metres |
| Draft: | 1.43 Metres |
| Pax: | 8 |
| Refit: | 2025 |
| YearBuilt: | 2017 |
| Builder: | Sunreef Yachts |
| JetSkis: | Yamaha FX SVHO - 3-seater; operator must be 18+. |
| Flag: | Cayman Islands |
| Engines: | 2 x IPS Volvo 1050 800 hp Fuel capacity: 1,849 US gal |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, Caribbean Leewards, USA - Florida East Coast, Caribbean Virgin Islands (BVI), Costa Rica |
| Summer Area: | Bahamas, Caribbean Leewards, USA - Florida East Coast, Caribbean Virgin Islands (BVI), Costa Rica |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | 55-inch drop-down TV |
| Salon Stereo: | Surround sound system |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | No |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI (Starlink) |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Williams 445 tender, 110 hp, seats 7 - chase boat for watersports and shore runs. |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | Yamaha FX SVHO - 3-seater; operator must be 18+. |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Full Cressi mask and fin sets for all 8 guests |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | 4 trawling fishing rods and 4 spinning fishing rods |
| Rods: | - |
Name: Francesco Desideri
Position: Captain
Nationality: Italian
Languages: Spanish, English, Portuguese, Italian
Captain Francesco is a highly experienced yachting professional with more than 23 years in command, over 5,200 documented sea days and more than 180,000 nautical miles logged across the Mediterranean, the Caribbean, the US East Coast, the Gulf of Mexico and the Bahamas.
Equally confident on both motor and sailing yachts, he is known for running safe, disciplined and well managed operations, backed by an exceptional 23 year incident free record.
With extensive experience serving private owners, charter principals and brokerage clients, Francesco brings a strong command of passage planning, crew leadership, vessel maintenance, compliance and guest operations. His background includes fleet management, sea trials, owner training, charter readiness and preventive maintenance across a wide portfolio of yachts.
Multilingual and process led in his leadership style, Francesco combines technical expertise with strong hospitality awareness, ensuring both vessel performance and guest experience are maintained to the highest standard. His long standing safety record, operational discipline and broad international cruising experience make him a trusted and accomplished captain in both private and charter environments.
Name: Diana Parra
Position: Chef
Nationality: Colombian
Languages: English, Spanish
Chef Diana brings over 15 years of experience in hospitality, yachting and fine dining, combining her talents as both a professional chef and an experienced chief stewardess.
Originally from Colombia, Diana is known for her warm personality, strong work ethic and ability to create memorable guest experiences through exceptional cuisine and service. With extensive experience across private and charter yachts in the Caribbean and internationally, she is highly skilled in menu planning, provisioning, fine dining service, mixology and event coordination.
Having worked on vessels up to 60 metres as well as luxury cruise ships, Diana thrives in dynamic environments where attention to detail and guest satisfaction are paramount. Her culinary style blends international flavours with fresh, high quality ingredients, while her background in hospitality ensures seamless service on board.
Passionate about teamwork and guest wellbeing, Diana is dedicated to delivering refined yet welcoming dining experiences that elevate every charter journey.
Name: Deana Homoud
Position: Stewardess, Rotational
Nationality: USA
Languages: English, Arabic, Spanish
Deana brings a unique background in behavioural health to her role in yachting. She holds a Master’s degree in Clinical Mental Health Counselling and spent ten years working with clients ranging from children aged two to adults aged seventy eight. This experience has developed her ability to read a room, anticipate guest needs and provide calm, attentive service.
Based in Miami, Deana has worked aboard yachts ranging from a 44 foot day boat to a 116 foot Azimut. She has independently managed guest turnovers and cared for groups of eight to fifty guests. Comfortable both on deck and in the salon, she is experienced with lines, teak, stainless steel, tenders and water toys.
Deana speaks English fluently, is comfortable in Arabic and speaks Spanish with enthusiasm. She holds current STCW and ENG1 certifications and is a strong swimmer and attentive listener.
Name: Candela Herrera
Position: Deckhand, Rotational
Nationality: Spanish
Languages: Spanish, English, Portuguese
Candela is a motivated and hands on Deckhand with strong experience in deck operations, watch keeping, tender handling, water toys and vessel maintenance.
She brings a proactive attitude, excellent safety awareness and a commitment to keeping the yacht in top condition. Her background across hospitality, guest services and logistics, combined with skills in cooking, first aid and professional hairstyling, makes her a versatile and reliable crew member who supports both the team and guest experience.
Known for her positive energy, fast learning and problem solving mindset, Candela is a team player who adapts quickly and always gives her best on board.
ORCA Culinary Experience
Dining aboard ORCA is designed around the rhythm of the charter — relaxed breakfasts in the morning sun, vibrant Mediterranean lunches enjoyed alfresco, sunset aperitifs, and beautifully presented dinners beneath the stars.
Chef creates fresh, colourful cuisine inspired by the Mediterranean, Spain, Italy, Latin America, and the destinations ORCA explores. Menus are tailored to guest preferences and dietary requirements, with an emphasis on premium ingredients, seasonal produce, fresh seafood, thoughtful presentation, and generous family-style sharing.
The selections below are examples of the experiences that may be created during your charter.
Breakfast at Sea
Continental Sunrise
* Seasonal tropical fruit platter
* Greek yogurt, house granola, berries & local honey
* Freshly baked croissants and pastries
* Artisan breads, preserves & butter
* Fresh juices, barista coffee & selection of teas
Mediterranean Breakfast
* Spinach, goat cheese & roasted tomato omelette
* Breakfast potatoes with fresh herbs
* Avocado, tomato & grilled sourdough
* Seasonal fruit
ORCA Brunch
* Smoked salmon eggs Benedict with wilted spinach & hollandaise
* Banana rum French toast with mascarpone, caramelised banana & toasted pecans
* Açaí and coconut bowls with berries, chia & local honey
* Fresh pastries and tropical fruit
Mediterranean Alfresco Lunch
From the Garden & Sea
To Share
* Burrata with heirloom tomatoes, basil oil & aged balsamic
* Tuna crudo with citrus, avocado & espelette pepper
* Galician-style octopus with smoked paprika & extra virgin olive oil
Main
* Grilled sea bass with herb tabbouleh, charred asparagus & caper-lemon dressing
Dessert
* Mojito sorbet with fresh mint & lime
Spanish Waters
A relaxed sharing menu inspired by Spain and the Balearics.
To Share
* Traditional Spanish tortilla
* Iberian ham with crystal bread & tomato
* Grilled Mediterranean prawns
* Selection of artisan croquettes
* Red prawn ensaladilla
* Manchego and Spanish cheese selection
Main
* Saffron seafood paella with prawns, calamari & mussels
* Lemon aioli and grilled seasonal vegetables
Dessert
* Basque-style cheesecake with seasonal berries
Sunset Grill
Perfect after an afternoon on the water.
To Share
* Charred escalivada with anchovies
* Greek salad with feta, Kalamata olives & cucumber
* Grilled king prawns with garlic, parsley & lemon
From the Grill
* Rosemary-marinated lamb chops
* Beef tenderloin
* Catch of the day
* Grilled seasonal vegetables
* Crispy rosemary potatoes
Dessert
* Classic tiramisu
* Fresh berries & mascarpone
Elegant Dinner Under the Stars
First Course
* Yellowtail crudo with blood orange, fennel & extra virgin olive oil
Second Course
* Burrata with roasted peaches, pistachio, mint & Ibiza honey
Main Course — Choice of
* Beef tenderloin with red wine jus, potato pavé & broccolini
* Miso-glazed sea bass with jasmine rice, bok choy & ginger beurre blanc
Dessert
* Dark chocolate fondant with vanilla bean ice cream & sea-salt caramel
Italian Night on Board
Starter
* Burrata, heirloom tomatoes, basil & extra virgin olive oil
Pasta
* Fresh spaghetti frutti di mare with prawns, mussels, calamari & cherry tomato
Main
* Traditional homemade lasagna with slow-cooked beef, vegetables & béchamel
Dessert
* Apple rose tart with artisan hazelnut ice cream
Mediterranean Vibes
Starters
* Andalusian gazpacho with traditional garnishes
* Seasonal Mediterranean salad
* Grilled prawns with garlic & parsley
Main
* “Senyoret” seafood paella with peeled prawns, calamari & seasonal seafood
Dessert
* Lemon cheesecake with citrus zest
Sea & Earth
Lunch
To Share
* Mediterranean salad with seasonal stone fruit
* Galician octopus with smoked paprika & olive oil
Main
* Oven-roasted sea bream with herb tabbouleh and lemon
Dessert
* Lime and mint sorbet
Dinner
To Share
* Chilled melon with crispy Iberian ham
* Beef carpaccio with parmesan, arugula & truffle dressing
Main
* Beef tenderloin with red wine jus, seasonal vegetables & potato pavé
Dessert
* Dark chocolate and almond truffles
From the Sea
Starter
* Seared scallops with citrus beurre blanc
or
* Chef’s sashimi selection with ponzu
Second Course
* Tomato carpaccio with basil, olive oil & sea salt
Main
* Salt-crusted Mediterranean sea bass carved tableside
Dessert
* Warm Tarte Tatin with vanilla bean ice cream
Casual Favourites
For relaxed afternoons, family charters, or an easy lunch between water activities:
* Wagyu sliders with aged cheddar, caramelised onion & truffle fries
* Lobster rolls with citrus herb mayonnaise
* Grilled chicken Caesar salad
* Fresh fish tacos with avocado, lime & pico de gallo
* Mediterranean club sandwiches
* Gourmet pizzas and flatbreads
* Fresh seasonal salads
Sweet Moments
Depending on the menu and guest preferences, desserts may include:
* Dark chocolate fondant
* Coconut & pistachio mille-feuille
* Classic tiramisu
* Lemon cheesecake
* Tarte Tatin
* Banoffee pie
* Seasonal fruit tartlets
* Artisan ice cream & sorbet selection
* Fresh tropical fruit
Sunset Canapés & Aperitivo
Before dinner, guests may enjoy a rotating selection such as:
* Tuna tartare cones
* Mini lobster rolls
* Iberian ham croquettes
* Burrata crostini
* Smoked salmon blinis
* Truffle arancini
* Prawn skewers
* Chef’s daily canapé selection
Paired with Champagne, rosé, wines, handcrafted cocktails, or fresh mocktails.
Menus aboard ORCA are fully adaptable. Chef is happy to accommodate vegetarian, vegan, gluten-free, dairy-free, children’s menus, allergies, wellness-focused requests, and individual guest preferences with advance notice.
The standard we were able to deliver throughout the program was made possible in no small part due to the daily commitment, professionalism, and proactive approach of Raul and his team.
Throughout the charter, the ORCA team played an integral role in daily operations. From provisioning and deploying water sports equipment to operating the tender for safety cover, their support was constant and highly competent.
Dietary requirements were a key focus throughout the charter, and Chef consistently delivered exceptional culinary experiences. He remained flexible with timings, attentive to individual preferences, and professional at all times — greatly enhancing the overall guest experience aboard ORCA.
Captain Raul’s leadership deserves particular recognition. He led by example throughout the expedition and was, quite simply, my lifeline. Regardless of the scale or complexity of any request, his response was unfailingly, “Whatever you need.” His calm authority, solutions-driven mindset, and unwavering support instilled total confidence from start to finish.
I delegated numerous responsibilities to the ORCA crew over the course of the charter, and at no stage did I feel the need to follow up or check on progress. Their attention to detail, strong work ethic, and genuine commitment to delivering an exceptional guest experience were consistently evident.
I would not hesitate for a moment to work again with Captain Raul and his crew on any future expedition. They are a credit to the vessel and to your operation.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Regular Rate | |||||||||||
| Festive Rate |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Florida & Bahamas, weekly
2–4 guests: USD 43,000
5–8 guests: USD 46,500
Plus Bahamas VAT 14%, and 30% APA.
Winter 2026/27 and summer 2027 now open !
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 10.51 Metres
- : 1.43 Metres
- : 8
- : 2025
- : 2017
- : Sunreef Yachts
- : 18
- : 27
- : No
- : Yamaha FX SVHO - 3-seater; operator must be 18+.
- : Rendezvous Included
- : Francesco Desideri
- : Cayman Islands
- : 2 x IPS Volvo 1050 800 hp Fuel capacity: 1,849 US gal
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x IPS Volvo 1050 800 hp Fuel capacity: 1,849 US gal | |
| Fuel Consumption: | 100 |
| Cruising Speed: | 18 |
| Max Speed: | 27US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2025 |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, Caribbean Leewards, USA - Florida East Coast, Caribbean Virgin Islands (BVI), Costa Rica |
| Summer Area: | Bahamas, Caribbean Leewards, USA - Florida East Coast, Caribbean Virgin Islands (BVI), Costa Rica |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | 55-inch drop-down TV |
| Salon Stereo: | Surround sound system |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | No |
| Bimini: | No |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | No |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | - |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI (Starlink) |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Williams 445 tender, 110 hp, seats 7 - chase boat for watersports and shore runs. |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | Yamaha FX SVHO - 3-seater; operator must be 18+. |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Full Cressi mask and fin sets for all 8 guests |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | 4 trawling fishing rods and 4 spinning fishing rods |
| Rods: | - |
Name: Francesco Desideri
Position: Captain
Nationality: Italian
Languages: Spanish, English, Portuguese, Italian
Captain Francesco is a highly experienced yachting professional with more than 23 years in command, over 5,200 documented sea days and more than 180,000 nautical miles logged across the Mediterranean, the Caribbean, the US East Coast, the Gulf of Mexico and the Bahamas.
Equally confident on both motor and sailing yachts, he is known for running safe, disciplined and well managed operations, backed by an exceptional 23 year incident free record.
With extensive experience serving private owners, charter principals and brokerage clients, Francesco brings a strong command of passage planning, crew leadership, vessel maintenance, compliance and guest operations. His background includes fleet management, sea trials, owner training, charter readiness and preventive maintenance across a wide portfolio of yachts.
Multilingual and process led in his leadership style, Francesco combines technical expertise with strong hospitality awareness, ensuring both vessel performance and guest experience are maintained to the highest standard. His long standing safety record, operational discipline and broad international cruising experience make him a trusted and accomplished captain in both private and charter environments.
Name: Diana Parra
Position: Chef
Nationality: Colombian
Languages: English, Spanish
Chef Diana brings over 15 years of experience in hospitality, yachting and fine dining, combining her talents as both a professional chef and an experienced chief stewardess.
Originally from Colombia, Diana is known for her warm personality, strong work ethic and ability to create memorable guest experiences through exceptional cuisine and service. With extensive experience across private and charter yachts in the Caribbean and internationally, she is highly skilled in menu planning, provisioning, fine dining service, mixology and event coordination.
Having worked on vessels up to 60 metres as well as luxury cruise ships, Diana thrives in dynamic environments where attention to detail and guest satisfaction are paramount. Her culinary style blends international flavours with fresh, high quality ingredients, while her background in hospitality ensures seamless service on board.
Passionate about teamwork and guest wellbeing, Diana is dedicated to delivering refined yet welcoming dining experiences that elevate every charter journey.
Name: Deana Homoud
Position: Stewardess, Rotational
Nationality: USA
Languages: English, Arabic, Spanish
Deana brings a unique background in behavioural health to her role in yachting. She holds a Master’s degree in Clinical Mental Health Counselling and spent ten years working with clients ranging from children aged two to adults aged seventy eight. This experience has developed her ability to read a room, anticipate guest needs and provide calm, attentive service.
Based in Miami, Deana has worked aboard yachts ranging from a 44 foot day boat to a 116 foot Azimut. She has independently managed guest turnovers and cared for groups of eight to fifty guests. Comfortable both on deck and in the salon, she is experienced with lines, teak, stainless steel, tenders and water toys.
Deana speaks English fluently, is comfortable in Arabic and speaks Spanish with enthusiasm. She holds current STCW and ENG1 certifications and is a strong swimmer and attentive listener.
Name: Candela Herrera
Position: Deckhand, Rotational
Nationality: Spanish
Languages: Spanish, English, Portuguese
Candela is a motivated and hands on Deckhand with strong experience in deck operations, watch keeping, tender handling, water toys and vessel maintenance.
She brings a proactive attitude, excellent safety awareness and a commitment to keeping the yacht in top condition. Her background across hospitality, guest services and logistics, combined with skills in cooking, first aid and professional hairstyling, makes her a versatile and reliable crew member who supports both the team and guest experience.
Known for her positive energy, fast learning and problem solving mindset, Candela is a team player who adapts quickly and always gives her best on board.
ORCA Culinary Experience
Dining aboard ORCA is designed around the rhythm of the charter — relaxed breakfasts in the morning sun, vibrant Mediterranean lunches enjoyed alfresco, sunset aperitifs, and beautifully presented dinners beneath the stars.
Chef creates fresh, colourful cuisine inspired by the Mediterranean, Spain, Italy, Latin America, and the destinations ORCA explores. Menus are tailored to guest preferences and dietary requirements, with an emphasis on premium ingredients, seasonal produce, fresh seafood, thoughtful presentation, and generous family-style sharing.
The selections below are examples of the experiences that may be created during your charter.
Breakfast at Sea
Continental Sunrise
* Seasonal tropical fruit platter
* Greek yogurt, house granola, berries & local honey
* Freshly baked croissants and pastries
* Artisan breads, preserves & butter
* Fresh juices, barista coffee & selection of teas
Mediterranean Breakfast
* Spinach, goat cheese & roasted tomato omelette
* Breakfast potatoes with fresh herbs
* Avocado, tomato & grilled sourdough
* Seasonal fruit
ORCA Brunch
* Smoked salmon eggs Benedict with wilted spinach & hollandaise
* Banana rum French toast with mascarpone, caramelised banana & toasted pecans
* Açaí and coconut bowls with berries, chia & local honey
* Fresh pastries and tropical fruit
Mediterranean Alfresco Lunch
From the Garden & Sea
To Share
* Burrata with heirloom tomatoes, basil oil & aged balsamic
* Tuna crudo with citrus, avocado & espelette pepper
* Galician-style octopus with smoked paprika & extra virgin olive oil
Main
* Grilled sea bass with herb tabbouleh, charred asparagus & caper-lemon dressing
Dessert
* Mojito sorbet with fresh mint & lime
Spanish Waters
A relaxed sharing menu inspired by Spain and the Balearics.
To Share
* Traditional Spanish tortilla
* Iberian ham with crystal bread & tomato
* Grilled Mediterranean prawns
* Selection of artisan croquettes
* Red prawn ensaladilla
* Manchego and Spanish cheese selection
Main
* Saffron seafood paella with prawns, calamari & mussels
* Lemon aioli and grilled seasonal vegetables
Dessert
* Basque-style cheesecake with seasonal berries
Sunset Grill
Perfect after an afternoon on the water.
To Share
* Charred escalivada with anchovies
* Greek salad with feta, Kalamata olives & cucumber
* Grilled king prawns with garlic, parsley & lemon
From the Grill
* Rosemary-marinated lamb chops
* Beef tenderloin
* Catch of the day
* Grilled seasonal vegetables
* Crispy rosemary potatoes
Dessert
* Classic tiramisu
* Fresh berries & mascarpone
Elegant Dinner Under the Stars
First Course
* Yellowtail crudo with blood orange, fennel & extra virgin olive oil
Second Course
* Burrata with roasted peaches, pistachio, mint & Ibiza honey
Main Course — Choice of
* Beef tenderloin with red wine jus, potato pavé & broccolini
* Miso-glazed sea bass with jasmine rice, bok choy & ginger beurre blanc
Dessert
* Dark chocolate fondant with vanilla bean ice cream & sea-salt caramel
Italian Night on Board
Starter
* Burrata, heirloom tomatoes, basil & extra virgin olive oil
Pasta
* Fresh spaghetti frutti di mare with prawns, mussels, calamari & cherry tomato
Main
* Traditional homemade lasagna with slow-cooked beef, vegetables & béchamel
Dessert
* Apple rose tart with artisan hazelnut ice cream
Mediterranean Vibes
Starters
* Andalusian gazpacho with traditional garnishes
* Seasonal Mediterranean salad
* Grilled prawns with garlic & parsley
Main
* “Senyoret” seafood paella with peeled prawns, calamari & seasonal seafood
Dessert
* Lemon cheesecake with citrus zest
Sea & Earth
Lunch
To Share
* Mediterranean salad with seasonal stone fruit
* Galician octopus with smoked paprika & olive oil
Main
* Oven-roasted sea bream with herb tabbouleh and lemon
Dessert
* Lime and mint sorbet
Dinner
To Share
* Chilled melon with crispy Iberian ham
* Beef carpaccio with parmesan, arugula & truffle dressing
Main
* Beef tenderloin with red wine jus, seasonal vegetables & potato pavé
Dessert
* Dark chocolate and almond truffles
From the Sea
Starter
* Seared scallops with citrus beurre blanc
or
* Chef’s sashimi selection with ponzu
Second Course
* Tomato carpaccio with basil, olive oil & sea salt
Main
* Salt-crusted Mediterranean sea bass carved tableside
Dessert
* Warm Tarte Tatin with vanilla bean ice cream
Casual Favourites
For relaxed afternoons, family charters, or an easy lunch between water activities:
* Wagyu sliders with aged cheddar, caramelised onion & truffle fries
* Lobster rolls with citrus herb mayonnaise
* Grilled chicken Caesar salad
* Fresh fish tacos with avocado, lime & pico de gallo
* Mediterranean club sandwiches
* Gourmet pizzas and flatbreads
* Fresh seasonal salads
Sweet Moments
Depending on the menu and guest preferences, desserts may include:
* Dark chocolate fondant
* Coconut & pistachio mille-feuille
* Classic tiramisu
* Lemon cheesecake
* Tarte Tatin
* Banoffee pie
* Seasonal fruit tartlets
* Artisan ice cream & sorbet selection
* Fresh tropical fruit
Sunset Canapés & Aperitivo
Before dinner, guests may enjoy a rotating selection such as:
* Tuna tartare cones
* Mini lobster rolls
* Iberian ham croquettes
* Burrata crostini
* Smoked salmon blinis
* Truffle arancini
* Prawn skewers
* Chef’s daily canapé selection
Paired with Champagne, rosé, wines, handcrafted cocktails, or fresh mocktails.
Menus aboard ORCA are fully adaptable. Chef is happy to accommodate vegetarian, vegan, gluten-free, dairy-free, children’s menus, allergies, wellness-focused requests, and individual guest preferences with advance notice.
The standard we were able to deliver throughout the program was made possible in no small part due to the daily commitment, professionalism, and proactive approach of Raul and his team.
Throughout the charter, the ORCA team played an integral role in daily operations. From provisioning and deploying water sports equipment to operating the tender for safety cover, their support was constant and highly competent.
Dietary requirements were a key focus throughout the charter, and Chef consistently delivered exceptional culinary experiences. He remained flexible with timings, attentive to individual preferences, and professional at all times — greatly enhancing the overall guest experience aboard ORCA.
Captain Raul’s leadership deserves particular recognition. He led by example throughout the expedition and was, quite simply, my lifeline. Regardless of the scale or complexity of any request, his response was unfailingly, “Whatever you need.” His calm authority, solutions-driven mindset, and unwavering support instilled total confidence from start to finish.
I delegated numerous responsibilities to the ORCA crew over the course of the charter, and at no stage did I feel the need to follow up or check on progress. Their attention to detail, strong work ethic, and genuine commitment to delivering an exceptional guest experience were consistently evident.
I would not hesitate for a moment to work again with Captain Raul and his crew on any future expedition. They are a credit to the vessel and to your operation.
| Season | 2 PAX |
|---|---|
| Regular Rate | |
| Festive Rate |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Florida & Bahamas, weekly
2–4 guests: USD 43,000
5–8 guests: USD 46,500
Plus Bahamas VAT 14%, and 30% APA.
Winter 2026/27 and summer 2027 now open !
