ORCA
Charter Sunreef Supreme 68 Power ORCA for an exceptional yachting experience that combines performance, luxury, and innovation. She accommodates 8 guests in 2 Master Cabins and 2 double cabins. The yacht’s interior decor is neutral in tone and has an elegant atmosphere. Her salon has an open floor plan with a comfortable lounge and formal dining. The space is surrounded by windows, which provide plenty of natural light. ORCA has plenty of places to relax. The aft deck provides shade, seating, and dining, making it ideal for gatherings and entertaining. There is a spacious foredeck with a built-in cockpit. The Sunreef Yacht yacht has a sundeck with seating, alfresco dining, and chaise loungers. The Sunreef Supreme 68 is the world’s only 68-foot yacht model with a superyacht-sized garage filled with water toys, bikes, and other equipment, as well as 300 square meters of living space that includes a bow terrace with sun awning, sunbeds, and a jacuzzi. Her expansive flybridge offers plenty of room for dining, socializing, and sunbathing. ORCA’s décor is modern and chic, with a soothing beige backdrop and furnishings in vibrant color schemes. Because of the large windows that take full advantage of the magnificent seascapes beyond, every space is well lit. The main saloon has a large u-shaped lounge, a separate dining area, and a galley, as well as floor-to-ceiling glazing for panoramic water views and gauzy drapes for protection and privacy.
ORCA accommodates up to 8 guests in 4 ensuite cabins, including 2 full beam Master suites with 3 crew members.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x IPS Volvo 1050 800 hp | |
| Fuel Consumption: | - |
| Cruising Speed: | 18 |
| Max Speed: | 27US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 34.5 Feet |
| Draft: | 4.7 Feet |
| Pax: | 8 |
| Refit: | 2025 |
| YearBuilt: | 2017 |
| Builder: | Sunreef Yachts |
| JetSkis: | Yamaha FX SVHO, 3 seater |
| Flag: | Cayman Islands |
| Engines: | 2 x IPS Volvo 1050 800 hp |
| 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: | No |
| Salon Stereo: | No |
| 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 |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Williams Dieseljet 445, 110 hp, seats 7. Chase boat, not a shuttle |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | Yamaha FX SVHO, 3 seater |
| 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
Position: Stewardess
Nationality: Not provided
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, watchkeeping, 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.
Flavours & Sensations
Starter (Individual)
- Salmon tartare
Main Course
- Grilled squid with garlic, parsley, and extra virgin olive oil, served with smashed potatoes
Dessert
- Banoffee pie
With a Spanish Touch
Starters to Share
- Spanish potato omelette
- Red prawn Russian salad
- Grilled king prawns
- Iberian ham platter
- Cheese board
- Selection of croquettes
- Crystal bread with tomato
Dessert
- Ice cream selection
Flavours of Sea & Earth
Lunch
Starters to Share
- Mediterranean salad with seasonal nectarines
- Galician-style octopus with smoked paprika and extra virgin olive oil
Main Course
- Oven-baked sea bream with fresh herb tabbouleh
Dessert
- Mojito sorbet
Dinner
Starters to Share
- Chilled melon with crispy Iberian ham
- Beef carpaccio with parmesan shavings and arugula
Main Course
- Beef tenderloin in red wine sauce with steamed vegetables
Dessert
- Homemade dark chocolate and almond truffles
Grill Feast
Lunch
Starters to Share
- Crispy escalivada (roasted vegetables) with anchovies
- Greek salad with feta, Kalamata olives, and cucumber
Main Course
- Grilled lamb chops
- Mixed vegetable grill with rosemary roasted potatoes
Dessert
- Classic tiramisu with cocoa and coffee
Dinner
Starters to Share
- Mussels in marinara sauce
- King prawn Russian salad
Main Course
- Salmon en papillote with green asparagus and stuffed baked mushrooms
Dessert
- Coconut and pistachio mille-feuille
Italian Night on Board
Starter
- Burratina salad (Individual)
Main Course
- Traditional homemade meat & vegetable lasagna
Dessert
- Apple rose tart with artisan hazelnut ice cream
Mediterranean Vibes
Starters
- Seasonal salad
- Andalusian gazpacho with essential toppings
Main Course
- "Senyoret" seafood paella (peeled seafood)
Dessert
- Lemon cheesecake
Dinner
Starter to Share
- Goat cheese salad with walnuts and Ibiza honey
- Baked provolone with pepper chutney
Main Course
- Spaghetti "frutti di mare" (seafood pasta)
Dessert
- Pineapple carpaccio with ice cream
Sea Nostalgia
Starter to Share
- Baked scallops or sashimi
- Tomato carpaccio
Main Course
- Salt-crusted sea bass
Dessert
- Tarte Tatin
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 | |||||||||||
| Low Season (Fall/Winter) |
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
- : 34.5 Feet
- : 4.7 Feet
- : 8
- : 2025
- : 2017
- : Sunreef Yachts
- : 18
- : 27
- : No
- : Yamaha FX SVHO, 3 seater
- : Yacht offers Rendezvous Diving only
- : Francesco Desideri
- : Cayman Islands
- : 2 x IPS Volvo 1050 800 hp
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x IPS Volvo 1050 800 hp | |
| Fuel Consumption: | - |
| 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: | No |
| Salon Stereo: | No |
| 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 |
| 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 Dieseljet 445, 110 hp, seats 7. Chase boat, not a shuttle |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | Yamaha FX SVHO, 3 seater |
| 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
Position: Stewardess
Nationality: Not provided
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, watchkeeping, 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.
Flavours & Sensations
Starter (Individual)
- Salmon tartare
Main Course
- Grilled squid with garlic, parsley, and extra virgin olive oil, served with smashed potatoes
Dessert
- Banoffee pie
With a Spanish Touch
Starters to Share
- Spanish potato omelette
- Red prawn Russian salad
- Grilled king prawns
- Iberian ham platter
- Cheese board
- Selection of croquettes
- Crystal bread with tomato
Dessert
- Ice cream selection
Flavours of Sea & Earth
Lunch
Starters to Share
- Mediterranean salad with seasonal nectarines
- Galician-style octopus with smoked paprika and extra virgin olive oil
Main Course
- Oven-baked sea bream with fresh herb tabbouleh
Dessert
- Mojito sorbet
Dinner
Starters to Share
- Chilled melon with crispy Iberian ham
- Beef carpaccio with parmesan shavings and arugula
Main Course
- Beef tenderloin in red wine sauce with steamed vegetables
Dessert
- Homemade dark chocolate and almond truffles
Grill Feast
Lunch
Starters to Share
- Crispy escalivada (roasted vegetables) with anchovies
- Greek salad with feta, Kalamata olives, and cucumber
Main Course
- Grilled lamb chops
- Mixed vegetable grill with rosemary roasted potatoes
Dessert
- Classic tiramisu with cocoa and coffee
Dinner
Starters to Share
- Mussels in marinara sauce
- King prawn Russian salad
Main Course
- Salmon en papillote with green asparagus and stuffed baked mushrooms
Dessert
- Coconut and pistachio mille-feuille
Italian Night on Board
Starter
- Burratina salad (Individual)
Main Course
- Traditional homemade meat & vegetable lasagna
Dessert
- Apple rose tart with artisan hazelnut ice cream
Mediterranean Vibes
Starters
- Seasonal salad
- Andalusian gazpacho with essential toppings
Main Course
- "Senyoret" seafood paella (peeled seafood)
Dessert
- Lemon cheesecake
Dinner
Starter to Share
- Goat cheese salad with walnuts and Ibiza honey
- Baked provolone with pepper chutney
Main Course
- Spaghetti "frutti di mare" (seafood pasta)
Dessert
- Pineapple carpaccio with ice cream
Sea Nostalgia
Starter to Share
- Baked scallops or sashimi
- Tomato carpaccio
Main Course
- Salt-crusted sea bass
Dessert
- Tarte Tatin
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 | |
| Low Season (Fall/Winter) |
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 !
