M LEGACY
M LEGACY is a 2024 46’ Bali sailing catamaran designed for unforgettable Bahamas escapes—sleek, spacious, and effortlessly comfortable. Sleeps 8 in 4 cabins (all Queens), each with a private ensuite and A/C for cool, restful nights. A true highlight is Bali’s OpenSpace concept: the signature “Bali door” and expansive openings create a seamless indoor-outdoor flow with bright natural light and easy breezes. The roomy saloon and cockpit offer plenty of seating for socializing, dining, or simply soaking in the views. Your experience stays smooth from start to finish with private Nassau airport transfers arranged, a warm welcome onboard, and chef-curated meals tailored to your preferences. Adventure, connection, and comfort—M LEGACY turns a trip into a keepsake.
4 Double Cabins
1 Double Cabin will need to share a head with the Crew Cabin; please see yacht layout.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 Yanmar 57 Northernlight | |
| Fuel Consumption: | - |
| Cruising Speed: | 6 knots |
| Max Speed: | 9 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 25 Feet |
| Draft: | 4 Feet |
| Pax: | 8 |
| YearBuilt: | 2024 |
| Builder: | Bali Catamarans |
| Engines: | 2 Yanmar 57 Northernlight |
| JetSkis: | No |
| Flag: | Canada |
| RegNum: | 847863 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| Camcorder: | - |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | Water safe |
| Inverter: | Yes |
| Voltages: | 110 |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 10' |
| Dinghy hp: | 20 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Fishing Ring |
| Rods: | - |
With over 3,000 nautical miles sailed on an unforgettable Montreal-Bahamas voyage, I bring a deep love for the open sea and a wealth of hands-on experience. From living aboard a 50-foot sailboat as a child to spending seven months sailing from Montreal to the Bahamas, my passion for sailing has shaped my journey.
Fluent in both French and English, I pride myself on my strong project management skills, excellent customer service, and ability to manage any situation—from mechanics and plumbing to crisis management. Whether it's teaching sailing or helping others navigate breathtaking landscapes, my dream is to share my love for the water and create unforgettable experiences for guests.
I am your chef on board this catamaran, and my mission is simple: to awaken your taste buds and offer you unforgettable gourmet moments. Passionate about cooking and world flavors, I strive to create dishes that combine freshness, creativity, and authenticity.
In the Bahamas, the sea and the land provide us with incredible abundance — freshly caught fish and seafood, sun-kissed tropical fruits, local vegetables, and fragrant spices. My greatest pleasure is transforming these treasures into colorful, flavorful dishes that highlight the region’s unique tastes. Whether you are a lover of fine dining, curious about exotic flavors, or simply looking for a comforting meal after a day at sea, I adapt to your wishes to make every meal a truly special experience.
DAY BREAK
Avocado Toast with Poached Egg
Toasted bread with creamy avocado and a poached egg, served with an açaí bowl and fruits.
French Savory Crêpe
Crêpe with prosciutto, spinach, provolone, Greek yogurt, and honey.
Benedictine Eggs with Smoked Salmon
Classic poached eggs served on an English muffin with rich smoked salmon and homemade hollandaise sauce.
Traditional Chakchouka with Beef
A fragrant North African-inspired dish with spiced tomato sauce, tender beef, and perfectly cooked eggs.
Chia Pudding Smoothies & Fresh Bakery
Creamy chia pudding blended into a smoothie, paired with an assortment of freshly baked pastries.
MIDDAY
Homemade Marinara Mussels
Fresh mussels simmered in a rich marinara sauce, served with crisp salad, golden fries, and warm garlic bread.
Ginger & Honey Tuna Poke Bowl
Fresh tuna marinated in ginger and honey, served with an array of vibrant vegetables for a refreshing and nourishing bowl.
Beetroot Hummus Bowl
A colorful bowl featuring creamy beetroot hummus, Israeli couscous, fresh mint, poached egg, feta, and halloumi.
Buffet of Salads
A tempting spread of crisp, colorful salads made with the freshest ingredients.
Fresh Fish Burger
Flaky fish fillet served in a soft bun with cauliflower salad and tangy tartar sauce.
HORS D'OEUVRES
Caprese with Red Wine & Blueberry Jam
Tomatoes and mozzarella with homemade red wine-blueberry jam, pistachios, and honey.
Tuna Crudo with Grapefruit Sauce
Delicately sliced tuna dressed in a zesty grapefruit sauce, topped with fresh cilantro and a hint of honey.
Leeks & Fresh Clams
Tender leeks sautéed with fresh clams in a fragrant white wine and garlic sauce.
Mushroom & Parmesan Arancini
Crispy risotto balls infused with mushrooms and parmesan, served with a rich truffle sauce.
Scallops Baked in Whiskey
Plump scallops baked in a smoky whiskey glaze, complemented by a silky shiitake sauce.
MAIN
Filet Mignon with Blue Cheese Sauce
A tender filet mignon cooked to perfection, served with a rich blue cheese sauce and seasonal vegetables.
Homemade Gnocchi with Burrata
Soft, pillowy gnocchi tossed in a citrus and sage butter sauce, crowned with creamy burrata.
Lobster Tail with Asparagus
Succulent lobster tail served with a delicate asparagus and green pea sauce, finished with garlic butter and grilled asparagus.
Grouper with White Bean & Corn Sauce
A flavorful grouper fillet resting on a bed of white bean and corn sauce, served with fresh vegetables.
Tomahawk Steak with Fresh Pasta
A perfectly grilled tomahawk steak served with homemade pasta, seasonal vegetables, and rich sauces.
DESSERT
Pistachio Frozen Yogurt
Creamy frozen yogurt infused with pistachio, offering a refreshing and nutty finish.
3-Tier Oreo Dessert
A decadent multi-layered Oreo-inspired creation, perfect for cookie lovers.
Tiramisu
A classic Italian dessert with layers of coffee-soaked ladyfingers, mascarpone cream, and a dusting of cocoa.
Crème Brûlée
Silky custard topped with a perfectly caramelized sugar crust.
Cheesecake
A rich and creamy cheesecake with a buttery biscuit base, offering the perfect balance of sweetness and tang.
SHIP'S BAR
Beer and wine are not included in the charter fee. 3 bottles of liquor are included. Additional requests can be stocked at client expense.
White Wines
Pinot Grigio – Crisp and refreshing with delicate citrus notes.
Chardonnay – Rich and buttery with hints of oak.
Rosé Wines
Cinsault – Fresh and vibrant with delicate red fruit aromas.
Red Wines
Cabernet Sauvignon – Full-bodied with deep berry flavors and a touch of spice.
Pinot Noir – Smooth and refined with notes of cherry and earthy undertones.
Valpolicella – Light and fruity with hints of cherry and a soft, velvety finish.
Mango Sunset
Mango purée, coconut rum, and lime juice over ice.
Pineapple Breeze
Pineapple juice, white rum, and mint with a sparkling finish.
Passionfruit Paradise
Passionfruit juice, vodka, and grenadine in a sunset blend.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $23,600 | $24,100 | $24,600 | $25,100 | $25,600 | $26,100 | $26,600 | ||||
| Summer 2026 | $23,600 | $24,100 | $24,600 | $25,100 | $25,600 | $26,100 | $26,600 | ||||
| Winter 2026 to 2027 | $23,600 | $24,100 | $24,600 | $25,100 | $25,600 | $26,100 | $26,600 | ||||
| Summer 2027 | $23,600 | $24,100 | $24,600 | $25,100 | $25,600 | $26,100 | $26,600 |
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
• Bahamas
Base Port
• Nassau, Bahamas
• Inquire for additional pick-up/drop-off locations
Taxes
• Not Included (14% tax applies)
Rates & Terms
Minimum charter nights
• 4 nights or less by inquiry only
• Please inquire for 6-night bookings — rate is not calculated using standard short-term formulas
Relocation Fees + 14% Tax
Please inquire for details regarding relocation prior to booking
• Nassau – No relocation fee
• Staniel Cay – $1,500 one-way – $3,000 round-trip
• Abacos – $2,000 one-way – $4,000 round-trip
• Georgetown – $2,500 one-way – $5,000 round-trip
Arrival | Departure Times
• Yacht offers a 12pm arrival and departure option.
• A later start from Nassau allows for a short sail to a nearby island before beginning longer passages the next morning.
• On return, a later departure allows guests a relaxed morning before sailing back from the Exumas to Nassau.
• Guests choosing a 3pm departure will be served lunch on board prior to disembarkation.
• Standard noon-noon timing also available on request.
Sleep Aboard Option
• Not available on this yacht
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Ships Bar: Beer and wine are not included in the charter fee. 3 bottles of liquor are included.
• Standard plan included in your charter rate
Holiday Rates 2026 / 2027 Season
• Holiday season pricing is full-board only, 7 nights
Christmas Week
• $30,000 + tax | 2–8 guests
• Must end on or before December 27
New Year’s Week
• $32,000 + tax | 2–8 guests
• May not start prior to December 28
Important Notes
• Charter waiver required in addition to standard contract
*Gratuities For Crew Accepted Directly Via - Cash
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 25 Feet
- : 4 Feet
- : 8
- : 2024
- : Bali Catamarans
- : 6 knots
- : 9 knots
- : 2 Yanmar 57 Northernlight
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Steven Crawford
- : Canada
- : 847863
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 Yanmar 57 Northernlight | |
| Fuel Consumption: | - |
| Cruising Speed: | 6 knots |
| Max Speed: | 9 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | - |
| Camcorder: | - |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | Water safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110 |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 10' |
| Dinghy hp: | 20 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Fishing Ring |
| Rods: | - |
With over 3,000 nautical miles sailed on an unforgettable Montreal-Bahamas voyage, I bring a deep love for the open sea and a wealth of hands-on experience. From living aboard a 50-foot sailboat as a child to spending seven months sailing from Montreal to the Bahamas, my passion for sailing has shaped my journey.
Fluent in both French and English, I pride myself on my strong project management skills, excellent customer service, and ability to manage any situation—from mechanics and plumbing to crisis management. Whether it's teaching sailing or helping others navigate breathtaking landscapes, my dream is to share my love for the water and create unforgettable experiences for guests.
I am your chef on board this catamaran, and my mission is simple: to awaken your taste buds and offer you unforgettable gourmet moments. Passionate about cooking and world flavors, I strive to create dishes that combine freshness, creativity, and authenticity.
In the Bahamas, the sea and the land provide us with incredible abundance — freshly caught fish and seafood, sun-kissed tropical fruits, local vegetables, and fragrant spices. My greatest pleasure is transforming these treasures into colorful, flavorful dishes that highlight the region’s unique tastes. Whether you are a lover of fine dining, curious about exotic flavors, or simply looking for a comforting meal after a day at sea, I adapt to your wishes to make every meal a truly special experience.
DAY BREAK
Avocado Toast with Poached Egg
Toasted bread with creamy avocado and a poached egg, served with an açaí bowl and fruits.
French Savory Crêpe
Crêpe with prosciutto, spinach, provolone, Greek yogurt, and honey.
Benedictine Eggs with Smoked Salmon
Classic poached eggs served on an English muffin with rich smoked salmon and homemade hollandaise sauce.
Traditional Chakchouka with Beef
A fragrant North African-inspired dish with spiced tomato sauce, tender beef, and perfectly cooked eggs.
Chia Pudding Smoothies & Fresh Bakery
Creamy chia pudding blended into a smoothie, paired with an assortment of freshly baked pastries.
MIDDAY
Homemade Marinara Mussels
Fresh mussels simmered in a rich marinara sauce, served with crisp salad, golden fries, and warm garlic bread.
Ginger & Honey Tuna Poke Bowl
Fresh tuna marinated in ginger and honey, served with an array of vibrant vegetables for a refreshing and nourishing bowl.
Beetroot Hummus Bowl
A colorful bowl featuring creamy beetroot hummus, Israeli couscous, fresh mint, poached egg, feta, and halloumi.
Buffet of Salads
A tempting spread of crisp, colorful salads made with the freshest ingredients.
Fresh Fish Burger
Flaky fish fillet served in a soft bun with cauliflower salad and tangy tartar sauce.
HORS D'OEUVRES
Caprese with Red Wine & Blueberry Jam
Tomatoes and mozzarella with homemade red wine-blueberry jam, pistachios, and honey.
Tuna Crudo with Grapefruit Sauce
Delicately sliced tuna dressed in a zesty grapefruit sauce, topped with fresh cilantro and a hint of honey.
Leeks & Fresh Clams
Tender leeks sautéed with fresh clams in a fragrant white wine and garlic sauce.
Mushroom & Parmesan Arancini
Crispy risotto balls infused with mushrooms and parmesan, served with a rich truffle sauce.
Scallops Baked in Whiskey
Plump scallops baked in a smoky whiskey glaze, complemented by a silky shiitake sauce.
MAIN
Filet Mignon with Blue Cheese Sauce
A tender filet mignon cooked to perfection, served with a rich blue cheese sauce and seasonal vegetables.
Homemade Gnocchi with Burrata
Soft, pillowy gnocchi tossed in a citrus and sage butter sauce, crowned with creamy burrata.
Lobster Tail with Asparagus
Succulent lobster tail served with a delicate asparagus and green pea sauce, finished with garlic butter and grilled asparagus.
Grouper with White Bean & Corn Sauce
A flavorful grouper fillet resting on a bed of white bean and corn sauce, served with fresh vegetables.
Tomahawk Steak with Fresh Pasta
A perfectly grilled tomahawk steak served with homemade pasta, seasonal vegetables, and rich sauces.
DESSERT
Pistachio Frozen Yogurt
Creamy frozen yogurt infused with pistachio, offering a refreshing and nutty finish.
3-Tier Oreo Dessert
A decadent multi-layered Oreo-inspired creation, perfect for cookie lovers.
Tiramisu
A classic Italian dessert with layers of coffee-soaked ladyfingers, mascarpone cream, and a dusting of cocoa.
Crème Brûlée
Silky custard topped with a perfectly caramelized sugar crust.
Cheesecake
A rich and creamy cheesecake with a buttery biscuit base, offering the perfect balance of sweetness and tang.
SHIP'S BAR
Beer and wine are not included in the charter fee. 3 bottles of liquor are included. Additional requests can be stocked at client expense.
White Wines
Pinot Grigio – Crisp and refreshing with delicate citrus notes.
Chardonnay – Rich and buttery with hints of oak.
Rosé Wines
Cinsault – Fresh and vibrant with delicate red fruit aromas.
Red Wines
Cabernet Sauvignon – Full-bodied with deep berry flavors and a touch of spice.
Pinot Noir – Smooth and refined with notes of cherry and earthy undertones.
Valpolicella – Light and fruity with hints of cherry and a soft, velvety finish.
Mango Sunset
Mango purée, coconut rum, and lime juice over ice.
Pineapple Breeze
Pineapple juice, white rum, and mint with a sparkling finish.
Passionfruit Paradise
Passionfruit juice, vodka, and grenadine in a sunset blend.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $23,600 | $24,100 | $24,600 | $25,100 | $25,600 | $26,100 | $26,600 |
| Summer 2026 | $23,600 | $24,100 | $24,600 | $25,100 | $25,600 | $26,100 | $26,600 |
| Winter 2026 to 2027 | $23,600 | $24,100 | $24,600 | $25,100 | $25,600 | $26,100 | $26,600 |
| Summer 2027 | $23,600 | $24,100 | $24,600 | $25,100 | $25,600 | $26,100 | $26,600 |
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
• Bahamas
Base Port
• Nassau, Bahamas
• Inquire for additional pick-up/drop-off locations
Taxes
• Not Included (14% tax applies)
Rates & Terms
Minimum charter nights
• 4 nights or less by inquiry only
• Please inquire for 6-night bookings — rate is not calculated using standard short-term formulas
Relocation Fees + 14% Tax
Please inquire for details regarding relocation prior to booking
• Nassau – No relocation fee
• Staniel Cay – $1,500 one-way – $3,000 round-trip
• Abacos – $2,000 one-way – $4,000 round-trip
• Georgetown – $2,500 one-way – $5,000 round-trip
Arrival | Departure Times
• Yacht offers a 12pm arrival and departure option.
• A later start from Nassau allows for a short sail to a nearby island before beginning longer passages the next morning.
• On return, a later departure allows guests a relaxed morning before sailing back from the Exumas to Nassau.
• Guests choosing a 3pm departure will be served lunch on board prior to disembarkation.
• Standard noon-noon timing also available on request.
Sleep Aboard Option
• Not available on this yacht
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Ships Bar: Beer and wine are not included in the charter fee. 3 bottles of liquor are included.
• Standard plan included in your charter rate
Holiday Rates 2026 / 2027 Season
• Holiday season pricing is full-board only, 7 nights
Christmas Week
• $30,000 + tax | 2–8 guests
• Must end on or before December 27
New Year’s Week
• $32,000 + tax | 2–8 guests
• May not start prior to December 28
Important Notes
• Charter waiver required in addition to standard contract
*Gratuities For Crew Accepted Directly Via - Cash
