1. Confidential and Proprietary 1 WEDDING MENU AND INGREDIENT HIGHLIGHTS

2. 2 Confidential and Proprietary Quality of ingredients Preparation and cooking methods Why is Our Wedding Banquet Food So Good? Helping you Justify our prices Upsell Convert the business for our hotel

3. Confidential and Proprietary 3 Selecting ingredients Choose 5-6kg, 30-day old pig Good ratio between lean meat and fat Skin in good condition with no damage, punctures or imperfections Cooking Roasted in house to achieve crispy skin with soft and succulent meat Correct air humidity when roasting will ensure crispy skin Whole Roasted Suckling Pig Why are ours so good?

4. Confidential and Proprietary 4 High quality scallops Use 20-30 pieces per kg Best scallops are from South Australia Firm texture with slightly sweet flavor White color Lower quality scallops Watery, soft texture, may contain worms or outer contaminants Color may be yellowed, translucent May have added salt as preservative Phosphate solution may be injected to increase weight Fresh Scallops Why are ours so good?

5. Confidential and Proprietary 5 Dried Abalone Best comes from Japan. Varieties include Yoshihama, Oma and Amidori Lesser quality product also available from South Africa and Australia Canned abalone Best comes from Australia, South Africa and Mexico. Soft and smooth, not rubbery. Lesser quality product also available from New Zealand, USA, Spain and Chile Abalone Why is ours so good?

6. Confidential and Proprietary 6 Deluxe banquets will include live wild Garoupa caught in the South China Sea which is only slaughtered one hour before cooking. Tastes fresh with a firm texture Lower cost fish will have been farmed and slaughtered 1-2 days previously. Tougher texture and less flavour. Garoupa Why is ours so good?

7. Confidential and Proprietary 7 Cooked a la minute instead of being prepared ahead of time and kept warm Beef Fillet Why is ours so good?