Dive vacation on Grand Turk
You can see our photos from the trip here...
We posted the following review on Undercurrent.
We chose Oasis Divers based on Undercurrent reader reports, and we couldn't be more pleased. Oasis Divers is a professionally run dive operation where our enjoyment seemed to be their first priority. They rinsed our gear nightly and had it set up on the boat for the next dive in the morning. At the conclusion of each dive, we just had to hand up our fins and weights and Mackey, our DM would take the BC up into the boat for us. He was very knowledgeable and wanted us to have a good time. All sites were only minutes from shore and gorgeous. Amazing walls every dive, and once Mackey got to know us we dived our own profile. The only restriction was to come up with 500 psi. We never had a dive that was less than an hour long. We saw turtles on most dives, numerous HUGE lobsters, several eels and even a few juvenile spotted drum.
We took a day trip to Salt Cay and ate at a little bar called Island Thyme which was a delight. Porter the proprietor was fun and very entertaining.
The Island House was perfect. Collin, the owner, immediately greeted us and took us for a tour of Grand Turk, pointing out places to eat and shop during the week and then giving us a truck to use for the duration of our visit. I cannot stress enough what a plus having a vehicle is. We were able to explore the rest of this quaint, charming island on our own time. The one bedroom suite we stayed in had a kitchen (two burner stove, microwave, and refrigerator), a deck and a porch with a hammock. Several readers have commented that the food is expensive; it is per U.S. standards but considering the cost to import food it is to be expected.
Waters Edge had excellent conch (cracked and salad) and Mookie Pookie had delicious pizza. The Osprey Hotel had good food and really nice ambiance; dining alfresco by the pool and the ocean at the same time. By far the best food was at the newly renovated Pillory Beach hotel, now called “The Bohio”. The chef delights in creating marvelous dishes and is available for feedback (and praise!) often in the dining room. The desserts especially are to die for.
A cruise ship dock is currently under construction, with expected arrivals in 2006.