ORION 90 Yacht Charter Catamaran
ORION 90 Yacht Charter - Ritzy Charters 
ORION 90 Yacht Charter - Master 
ORION 90 Yacht Charter - VIP 
ORION 90 Yacht Charter - Twin Guest Stateroom 
ORION 90 Yacht Charter - Relaxing in Fiji 
ORION 90 Yacht Charter - Relaxing in Fiji 
ORION 90 Yacht Charter - Fiji Sunset 
ORION 90 Yacht Charter - Quiche 
ORION 90 Yacht Charter - King Salmon 
ORION 90 Yacht Charter - Layout ORION 90 Yacht Charter Catamaran
Accommodations
ORION accommodates 8 guests (plus one additional small child) in 4 cabins. The Master suite has a king size bed and large bath with shower and toilet. The VIP suite has a king size bed that converts to twin lower singles, a shower and toilet.
The family apartment comprises 1 king cabin with a full bath shared with a second cabin for children and/or a nanny. This cabin, dubbed the "Pirate's Den", has two smaller doubles and a child's bed 2 1/2 feet wide by 4 1/2 feet long.
The family apartment has 2 connecting cabins and one bath with a shower and toilet. One cabin has a king size bed. The second cabin, dubbed the "Pirate's Den", has two double beds and a smaller child's bed - 2 1/2 feet wide by 4 1/2 feet long. This cabin is ideal for older kids or younger ones with a nanny.
Crew shares companionway. Crew quarters have a separate head and shower.
Ammenities
Technical Details
Charter Types
Crew Profile
Marcelo Ferreira Vicente, 57, is the captain of Orion. Having logged nearly 100,000 miles as an offshore skipper and engineer delivering multiple high-end sailing catamarans and large power yachts, he’s well suited for his role on the 90-foot Catana. His professional and academic credits include a 200-ton unlimited yacht master’s license, a university degree in physics, and technical school credits in electronics from institutions in his native Brazil. Areas of interest in yacht systems include rigging, engineering, plumbing, and electrical. He’s also a sailboat racer.
A legal resident of Italy, Marcelo speaks Portuguese, Spanish, and English. In his wake are miles spent aboard in the South Pacific; off North and South America, including the coast of Brazil; the Caribbean islands, and the Mediterranean. In his spare time he enjoys surfing, windsurfing, and standup paddle boarding.
Maura Curci Ferreira Vicente is the mate and chef aboard Orion. An experienced liveaboard sailor, she’s kept crews nourished while crossing oceans and bays. Her lengthy bluewater resume includes service aboard luxury power and sailing yachts. Her deliveries have taken her from her native Brazil to the South Pacific and the Mediterranean.
Mateus Curci Ferreira Vicente, son of Orion skipper Marcelo Vicente [CHECK], 28, is a Cordon Bleu-trained chef who serves those with a taste for the best on land and at sea. He’s worked in private homes and Michelin-rated restaurants, aboard custom-built sailboats as well as the world’s most elite super yachts. His background includes service as head chef, project manager, and menu planner.
The Brazilian-Italian speaks Portuguese, English, Spanish and Italian, and his repertoire emphasizes fresh pastas and artisanal breads.
Fernanda Amorim-
ORION is excited to welcome new stewardess, Fernanda, to the team! Born in Brazil, Fernanda has always had a passion for interior design, gourmet food, the ocean, and the beach! From an early age, she was eager to combine these passions into a career. She studied at the Centro Universitario Belas Artes of Soa Paulo, a premier fine arts university in Brazil where she majored in interior design. She then went on to pursue her love of food and studied gastronomy at Anhebi Morumbi College of Culinary Arts Soa Paulo. Fernanda previously worked as a waitress Tw Guaimbe hotel Ilhabela, a private and upscale hotel in Brazil. It was not long before she received a promotion to sous chef and this is where her culinary skills transpired! Fernanda has crewed as chief stewardess on various yachts throughout the Bahamas, the Caribbean, and the Mediterranean, and now the Pacific Sea!
Water Entertainment
Snorkel sleds
GoPro camera
1 banana boat for 4 person
16' RIB 90hp Yamaha with towing harness
Crew tender: 10' Avon, 3hp Yamaha
Scuba Diving
Menu
Mateus Curci Ferreira Vicente, son of Orion skipper Marcelo Vincente, 28, is a Cordon-Bleu trained chef who serves those with a taste for the best on land and at sea. He worked in private homes and Michelin-rated restaurants, aboard custom build sailboats as well as the world's most elite superyachts. His background includes service as head chef, project manager and menu planning.
Holistic
Fresh local fruits artfully sliced and plated, natural muesli, vanilla honey or maple yogurt, assorted local pastries and toast served with Jam and butter.
Traditional American
Eggs cooked to order, bacon or ham, wholegrain toast with butter and jam.
Island Style
Cinnamon and rum flavoured French toast served with fresh strawberries, papaya and garnished with cream and fresh mint.
Mediterranean
Balsamic frittata prepared with potatoes, fresh local vegetables and bacon or ham.
Village Breakfast
Platters of fresh wedges of tomato and sliced cucumber, assorted cheeses, olives, boiled eggs, thick cream, fresh butter, honey and crusty slices of freshly baked local bread.
Lunch
Pacific Island
Poisson Cru served on a bed of fresh greens. Fresh tuna marinated in lime and coconut milk with diced cucumber, capsicum and tomato, garnished with chopped coriander
French
Grilled chicken Caesar salad served with crusty French bread and a chilled Savignion blanc
Mediterranean
Traditional cold gazpacho soup garnished with avocado and fresh coriander, served with rocket (arugula) parsley salad dressed with olive oil, balsamic vinegar, fresh squeezed lemon and shaved parmesan, freshly baked bread
Mexican
Fresh fish or beef tacos topped with a choice of fresh pineapple, mango or tomato salsa and guacamole served with a sliced cucumber-yogurt salad
California fusion
Roasted capsicum and eggplant layered with fresh greens over flat bread, garnished with capers and drizzled with extra virgin olive oil
Mezze
Smokey eggplant, carrot and caraway, and beetroot and yoghurt dips served with flat bread
Traditional hummus or warm pumpkin hummus or sundried tomato hummus served with torn pita triangles, olives and chunks of feta cheese
Bruschetta with pesto or warm goat cheese, marinated mushrooms and blue vein cheese, or layered with mozzarella, tomato and fresh basil leaves
Spinach and feta stuffed mushrooms
Marinated tuna with passion fruit, lime and coriander
Thai sweet chilli prawn wraps
Chicken and walnut salad piled on a bed of watercress
French cheeses and fruit served with sliced baguette and assorted crackers
Soups
Yoghurt, mint and barley soup
Cucumber yoghurt soup
Indian lentil dahl
Thai coconut chicken soup
Silverbeet, lentil and chickpea soup
Seafood boullibase or chowder
Brazilian black bean and orange soup
Salads
Pear and walnut salad with raspberry vinaigrette
Watermelon and feta salad finished with fresh mint
Apple, raisin, walnut Waldorf salad, creamy yoghurt dressing
Greek cucumber, tomato and feta salad with kalamata olives
Insalata Caprese with fresh buffalo mozzarella, tomato and basil
Totally green mixed lettuce, grated carrot, beets, tomatoes & cucumbers, topped with tamari toasted pumpkin seeds, sunflower seeds and pomegranate vinaigrette
Dinner
Vegetarian
Eggplant stuffed with walnut pate, served with oregano-paprika roasted tomatoes and bulgar pilaf
Portobello mushrooms stuffed with quinoa pilaf and aged blue vein cheese, poached in Pinot Gris and served over wilted greens.
Indian
Chickpea and pumpkin curry in a tomato and coconut milk base flavoured with cumin and sweet coriander seeds, topped with toasted coconut and pumpkin seeds presented with basmati rice accompanied by beet or cucumber raitia
Seafood barbeque
Swordfish Kebabs garnished with fresh dill and presented with celeriac, orange and walnut salad
Italian
Fresh basil pesto over spinach pasta finished with grated parmesan and served with fresh prawns sliced tomato and red onion salad drizzled with balsamic vinaigrette, tossed with garlic and olive oil
Sushi and sashimi
Artfully presented with traditional garnishes of toasted sesame seeds,
daikon radish salad, pickled ginger and wasabi
Dessert
Vanilla and spice poached pears in a pool of Sabayon
Walnut stuffed figs in red wine and clove syrup
Homemade key lime pie
Sinless chocolate mousse
Summer fruit with lime and mint
Bliss balls rolled in organic chocolate, Cashew almond apricots balls rolled in coconut
Sun balls spiced with cardamom and coriander
July 2013
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Summer 2019 | €39,000 | €39,000 | €42,000 | €45,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
Plus Expenses
Usually Includes: Yacht, Onboard Equipment and Crew.
Not included: Fuel, Dockage, Food and Beverages, Gratuity are the biggest categories among other charter related expenses.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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