M LEGACY
M LEGACY is a 2024 46’ Bali sailing catamaran designed for unforgettable Bahamas escapes, pairing sleek styling with spacious, easygoing comfort. Bali’s signature OpenSpace concept brings the salon and cockpit together through expansive openings and the iconic “Bali door,” creating a bright indoor-outdoor setting filled with natural light and refreshing breezes. Generous seating throughout makes it easy to gather for meals, relax between adventures, or simply enjoy the view.
Accommodating up to 8 guests, M LEGACY offers 4 double cabins with full A/C for cool, restful nights. Three guest cabins have private ensuites, while 1 double cabin shares a head with the crew cabin; please refer to the yacht layout for details. From a warm welcome onboard to chef-curated meals tailored to guest preferences, thoughtful service helps every charter feel comfortable and effortless. Adventure, connection, and ease come together aboard M LEGACY, turning a Bahamas getaway into a lasting keepsake.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 Yanmar 57 Northernlight | |
| Fuel Consumption: | - |
| Cruising Speed: | 6 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 25 Feet |
| Draft: | 4 Feet |
| Pax: | 8 |
| YearBuilt: | 2024 |
| Builder: | Bali Catamarans |
| JetSkis: | No |
| Flag: | Canada |
| RegNum: | 847863 |
| Engines: | 2 Yanmar 57 Northernlight |
| 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: | No |
| Salon Stereo: | No |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | No |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | No |
| Minimum Age: | Swim Safe |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | No |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Steven and Chef Valerie bring a warm, capable, and personalized approach to every charter. Steven’s lifelong sailing experience, technical know-how, and bilingual hospitality pair naturally with Valerie’s passion for fresh ingredients, world flavors, and thoughtful onboard dining. Together, they create a relaxed experience centered on beautiful cruising, memorable meals, and genuine care for every guest.
Click each crew profile to learn more about their background, experience, and personal story.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2026 | $23,600 | $24,100 | $24,600 | $25,100 | $25,600 | $26,100 | $26,600 | ||||
| Additional Rates & Notes | |||||||||||
| 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 | ||||
| Winter 2027 to 2028 | $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
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 25 Feet
- : 4 Feet
- : 8
- : 2024
- : Bali Catamarans
- : 6
- : 9
- : No
- : No
- : Rendezvous Not Included
- : Steven Crawford
- : Canada
- : 847863
- : 2 Yanmar 57 Northernlight
| 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 |
| Max Speed: | 9US 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: | 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: | Yes |
| Kosher: | No |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | Swim Safe |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | No |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Steven and Chef Valerie bring a warm, capable, and personalized approach to every charter. Steven’s lifelong sailing experience, technical know-how, and bilingual hospitality pair naturally with Valerie’s passion for fresh ingredients, world flavors, and thoughtful onboard dining. Together, they create a relaxed experience centered on beautiful cruising, memorable meals, and genuine care for every guest.
Click each crew profile to learn more about their background, experience, and personal story.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
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 |
|---|---|---|---|---|---|---|---|
| Summer 2026 | $23,600 | $24,100 | $24,600 | $25,100 | $25,600 | $26,100 | $26,600 |
| Additional Rates & Notes | |||||||
| 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 |
| Winter 2027 to 2028 | $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
