• Guests: 8
  • Cabins: 4
  • Price Range: €39,000 - €45,000


This yacht is based in Greece.

Yacht Description

ORION 90 yacht is a 90.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Catana in 2008. A refit was done in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 3 king cabins, 2 twin cabins.

The sailboat features Perkins 210hp x 2 engines .


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.
Guests: 8
Draft: 4.8
Cruising Speed: 8 knots
Helipad: No
Maxspeed: 12
Built: 2008
Cabins: 4
King: 3
Twin: 2
Showers: 4
Heads: 4
Jacuzzi: No

License: -
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only


BBQ: 0
AC: Full


Nude: Inq
Crew Pets: No
Special Diets: Yes
Kosher: Inq
Gay Charters: Inq
Crew Smokes: No

Price Details

Price from: €39,000

High season rate: €45,000


Available in the Med summer 2019.

All prices in euros (for summer season)


plus all expenses, taxes

25 % APA

Please verify rates.


ORION is available in the Caribbean November 2019- May 2020

Weekly rate; rates are plus all expenses (USD)

$50,000 x 8
$47,000 x 6
$46,000 x 4

Holiday 2019 - 2020 weekly rate; plus all expenses


Please verify rates.

Water Sports

Dinghy Size: 16' RIB
Kayaks 1 Pax: 2
Kayaks 2 Pax: 2
Dinghy Hp: 90
Floating Mats: 4
Dinghy Pax: 8
Swim Platform: 2
Water Skis Adult: Yes
Water Skis Kids: Yes
Sailing Dinghy: 16'
Beach Games: Yes
Fishing Gear: Yes
Fishing Gear Type: high performance
Snorkel Gear: 10
Underwater Camera: Yes
Underwater Video: Yes
Wake Board: 2


Crew Information

Captain: Marcelo Curci F. Vicente.


Marcelo Curci F. Vicente.

Marcelo was introduced to sailing at the age of 8 in his native country of Brazil. He began with the Opti and quickly transitioned into International 420s. Marcelo went on to win several races, including the Brazilian Championship in 2001. At the age of 16, he joined his family on board a Bruce Farr 38' and spent the next three years cruising along Central and South America, well as the Caribbean. Marcelo began his professional career in 2005 as a deckhand aboard a 100' motor yacht. At the age of 22, Marcelo started as captain on board a 75' catamaran. Throughout his career, Marcelo has sailed over 70,000 nautical miles. He is highly skilled in cruising navigation, races, and charter. With over 14 years in the industry and with 7 Atlantic crossings,, Marcelo has extensive knowledge in the cruising areas of the Mediterranean, Caribbean, and South Pacific. Marcelo's extensive knowledge combined with a calm and positive attitude make him the ideal captain for your charter aboard ORION!

Marcelo holds a Master of Yachts Ocean Unlimited Commercially endorsed and will be finishing his Master 500gt commercial May 2020.
Dive master DSD leader, emergency reponder EFR (adult and child infant). Marcelo is fluent in Portuguese and also speaks English, Spanish, Italian and French. Dual citizenship, Brazil/Italy.

Relief Captain:

Marcelo Ferreira Vicente, 57 (father of Marcelo Curci F. Vicente) is the relief 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.


Mateus Curci Ferreira Vicente, is Brazilian / Italian and brother of ORION’S skipper Marcelo Vicente. Mateus is an exceptionally well-trained and experienced chef for his 29 years. He is a graduate of Le Cordon Bleu Paris & London, has an advanced certificate in Artisanal Bread & Viennoiserie from the San Francisco Baking Institute, a Restaurant Management Certificate from Senac Sao Paulo, Culinary Arts Certificant from San Fernan Castle Foundation in Spain, and an Advanced Certificate in Wine & Spirits from the WSET International – the Wine & Spirit Education Trust in London.

Mateus has worked along-side world class chefs in Europe and Brazil Michelin-rated restaurants, as well as at private estates, on board custom-built sailboats and some of the world’s most elite super yachts – both private and charter. His experience includes service as head chef, special project manager, and menu planner – adding to his culinary organizational & creative skillset. Mateus truly delights in sharing his talents by preparing delicious and artfully presented meals for guests on board ORION.


Maura Curci Ferreira Vicente is the chief stewardess aboard Orion. As an experienced liveaboard sailor for over a year, she’s kept ORION in immaculate condition while crossing oceans and bays. Her lengthy bluewater resume includes service aboard luxury power and sailing yachts. Her deliveries have taken her from Brazil to the South Pacific and the Mediterranean.


Becca Jackson is a United States native, and has spent the last year and a half in the yachting industry. In this time she has worked on several modern and classic sailing yachts, raced in various regattas, obtained her Yachtmaster Offshore, and traveled throughout the Mediterranean, Caribbean and across the Atlantic. Before sailing, Becca pursued studies in orchestral and jazz music and received her Masters Degree in Music Composition. She loves sailing, yoga, traveling, and anything that keeps her outdoors and on the water.



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.

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.
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.

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
Grilled chicken Caesar salad served with crusty  French bread and a chilled Savignion blanc
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
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

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

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

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
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.
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
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

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

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