ORCA Yacht Description
Jacuzzi, shaded and ready. ORCA is a 71-foot Sunreef power catamaran built in 2017 (refit 2025) that sleeps 8 guests, and it gets the “deck time” brief right with a Jacuzzi on the bow terrace under a full sun awning.
Space without the shuffle. The main-deck galley and saloon run full-beam, so breakfast, lounging, and the inevitable snack recon all happen in one social zone. Bright décor in grey and cream tones keeps it clean and modern. No mystery corners.
Watersports, properly stocked. A carbon-fiber tender with a 140hp motor seats 9, and the toy locker is not pretending: Yamaha FX SVHO jetski, two Seabob F5s, an underwater drone with 4K camera, plus wakeboard, waterskis, kneeboard, and a 2-man towable tube.
Cabins for eight. Four guest cabins sleep 8, arranged as two master cabins and two doubles with queen beds. Air conditioning and onboard WiFi are in place for the hours when you remember emails exist.
Accommodation
She accommodates 8 guests in 2 Master cabins and 2 Double cabins with queen sized bedsWhat is the cabin arrangement of ORCA?
- 4 VIP cabins
ORCA
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Weekly price: $43,000 - $46,500
Low Season | High Season
- Length: 71'
- # of Guests: 8
- # of Cabins: 4
- Builder: Sunreef Yachts
- Cruising Speed: 18
- Max. Speed: 27
- Built Year: 2017
- Refit: 2025
Price Details
Price from: USD43,000
High season rate: USD46,500
The famed ex-CHRISTINA TOO, now ORCA, underwent an extensive refit in 2025, including brand-new water toy additions, and is now ready for bookings!
Summer 2026: Bahamas & Florida
2 to 4 guests: $ 43,000 + Tax + 30% APA
5 to 8 guests: $ 46,500 + Tax + 30% APA
Winter 2025/26: Bahamas & BVIs
Bahamas:
2 to 4 guest: $ 43,000 + Tax + 30% APA
5 to 8 guests: $ 46,500 + Tax + 30% APA
BVIs:
All-inclusive weekly rates:
2 to 4 guests: $ 56,000
5 to 8 guests: $ 60,000
Xmas 1-8 people: $ 68,000
New Years 1-8 people: $ 70,000
ORCA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Jet ski | Yamaha FX SVHO Jetski. |
| Seabob | 2 Seabob F5s for underwater propulsion, with speeds up to 13Km/H. |
| Sea scooters | 2 Sea Scooters for underwater propulsion. |
| Underwater drone | Underwater drone with 4K camera. |
| Tube - towable | 2-man towable tube. |
| Paddleboards | 2 Paddleboards. |
| Wakeboard | Wakeboard. |
| Wakeskate | Wakeskate. |
| Kneeboard | Kneeboard. |
| Water skis | Water skiis. |
| Snorkeling gear | Cressi snorkel masks and fins. |
| Fishing rods | 2 Trawling fishing rods and 2 Spinning fishing rods. |
| Floating island | Floating island with netted swimming pool. |
| Floating trampoline | Floating trampoline for kids and adults. |
| Inflatable swimming platform | Inflatable swimming platform. |
| Floaties and beach accessories | Various floaties and beach accessories. |
| Subwing | Subwing. |
Other Entertainment
Indoor audio system,
MP3 music server,
Outdoor audio system,
Streaming online media,
Surround sound system
Crew
Runs safe, controlled charters with hands-on oversight of onboard systems as a captain-engineer. His sailing background across the Mediterranean, Caribbean, and Atlantic supports confident routing and steady operations underway.
- Spanish nationality; born 1985
- 15+ years yachting experience on sailing and motor yachts up to 90 ft
- Certified STCW captain and engineer
- Languages: French, Spanish, German, English
Cooks colorful, seasonal Mediterranean menus that fit relaxed family days or higher-tempo charter service. Can scale meals from daily dining to events, with experience cooking for up to 12 guests and supporting up to 20 for cocktails.
- Spanish nationality
- 5 seasons in yachting; 4 years in the galley
- Culinary certifications in sushi, rice techniques, and pastry
- Languages: Spanish, French, Italian, Catalan, English
Maintains a spotless interior and keeps service running on time during both private and charter trips. Focuses on cabin presentation, table service, and day-to-day guest care.
- Filipino nationality
- Languages: English, Filipino
Handles deck operations, watchkeeping, tender handling, and water toys to keep days active and well-controlled. Supports docking, anchoring, and routine maintenance to keep equipment ready.
- Spanish nationality
- Languages: Spanish, English, Portuguese
Menu
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
Reviews
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.
