This is the packet's welcome page: the left half, on a dark slate panel above a cream text block, reads "Welcome to Quince Events" in pale blue lettering beside a small starburst emblem, and explains that Quince offers a range of pricing options, spaces, and packages, with flexible configurations and pricing tiers, and that a dedicated Event Concierge will meet at your convenience to tailor a unique Quince experience and guide you through the planning process. It closes in bold with "Please feel free to contact us with questions or concerns during any point of this process." The right half is a dusk photograph of the venue itself — a two-story turquoise waterfront building marked "XV" on pilings over calm water, its warm interior lights and neighboring covered patio reflecting on the lake beneath a pink sunset sky.

This page is titled "Space Rental & Amenities" and explains that QUINCE offers semi-private and private spaces, listing the included amenities in two columns: catering equipment, plateware, glassware, silverware, and linen napkins on the left, and existing furnishings, ambient music, ambient lighting, and space set-up on the right. A bold line at the bottom notes that pricing of spaces varies according to the time and day of the week. The left half of the page shows a photo of the venue's airy loft-style lounge, with white columns and beams, a large fringed teal chandelier, burnt-orange armchairs and long neutral sofas on a grey rug, and a plant-filled seating area beyond.

This page presents the L'Il Quince Bar & Lounge, with a capacity of 40 seated or 60 cocktail. On the left is a floor plan of the venue with the bar and lounge area shaded green, showing the fireplace along the top wall, a 15-seat "lab bar," and curved banquette seating along the angled right side. On the right is a photo of the space: a lit brick fireplace with a large blue-toned framed portrait above it, surrounded by patterned gold upholstered banquettes, small wooden tables with lamps, and woven dome pendant lights.

This page showcases the L'il Quince Bar & Lounge through four photographs: a bar area with stools and lounge seating, a weathered arched doorway leading into the fireplace room, an open dining and lounge space with windows and drapery, and a seating area gathered around a lit stone fireplace. An overlaid text block reads: "The L'il Quince Bar & Lounge provides the perfect blend of social vibrancy and cozy intimacy. Warm wooden flooring, lush greenery, and casual lounge seating is ideal for smaller gatherings, offering expansive views of Lake Austin. Sheer drapery also provides the option of more private, intimate events. The large fireplace provides a charming, rustic setting where guests can enjoy a warm fire on cooler days." No capacity figures or pricing appear on this page.

This page presents the L'il Quince Terrace, with a capacity of 30 seated or 50 cocktail. On the left is a floor plan of the space, with the rentable areas highlighted in green and labeled "TERRACE" (an L-shaped outdoor area with two fireplaces along one wall) and "BAR & LOUNGE," adjacent to an unhighlighted service bar and kitchen area. On the right is a photograph of the covered terrace: a wood-decked space under a white beamed ceiling with a blue neon "QUINCE" sign, ringed by a white railing and planters, furnished with lounge seating and small dining tables, and looking out over palms toward a marina and water.

This page showcases the L'il Quince Terrace, an outdoor patio at a waterfront venue, shown in four photos: the mint-green building's covered deck with a lit "QUINCE" sign, high-top and dining tables overlooking a marina and hills, and lounge seating with palms, hanging chairs, ceiling fans, and a wall-mounted television. The accompanying text reads: "The L'il Quince Terrace welcomes guests as they arrive, wrapping around the northside with lush greenery, misters, a large television, and lounge or table seating options. Uniquely private, the patio offers its own sound system and the ability to add a mobile bar. Located adjacent to the L'il Quince Bar & Lounge, it is a convenient addition of outdoor seating for mid-size events." No capacity numbers or prices are listed.

This page presents the Quince Upper Dining space, with a header stating "Capacity: 80 seated / 110 cocktail." On the left is a photo of the indoor dining room, filled with wooden tables and chairs beside floor-to-ceiling windows that look out over the lake at dusk, with a ceiling fan and a potted palm inside. On the right is a black-and-white architectural floor plan of the venue's upper level, with the Quince Upper Dining area shaded green and labeled, showing its position relative to a fireplace, a 15-seat bar, and stairs.

This page shows the Quince Upper Dining Room in a four-photo grid: a bright, airy restaurant space with white walls and vaulted ceilings, wooden tables and chairs set with glassware and napkins, blue and lime-green upholstered banquettes, potted palms, and large windows overlooking the water. A caption block over the center reads: "The Quince Upper Dining Room offers a harmonious blend of inviting ambiance and stunning views. Providing a bright, open space with panoramic views of Lake Austin, perfect for large gatherings." No capacity numbers or prices are listed on this page.

This page presents the All Quince Upper Dining space, with a capacity of 150 seated or 210 cocktail. On the left is a floor plan with the usable area shaded in green, labeling the All Quince Upper Dining Room, an adjoining Bar & Lounge with a 15-seat bar, and a Terrace with fireplaces along the upper wall. On the right is a photo of the dining room: a bright, white-walled space with wood tables and chairs, ceiling fans, and a wall of tall windows looking out over the water at dusk.

This page showcases the Upper Dining area at Quince Lakehouse through four photographs: a lounge with a lit stone fireplace, neon-framed artwork and blue armchairs under exposed wood beams; a warmly lit bar and lounge area with round tables, curtained windows and potted plants; an outdoor deck with high-top tables, bar stools and a sofa overlooking the marina and Lake Austin; and a bright, airy dining room with wooden tables, chairs, green banquettes and windows facing the water. The accompanying text explains that the Upper Dining is a versatile setting for any event, noting that the L'il Quince Lounge & Bar Area with its warm wooden flooring and lush greenery suits casual socializing, the nearby Fireplace Nook offers a cozy rustic retreat, and the Dining Room with its bright open spaces and panoramic lake views is ideal for larger gatherings. It adds that spaces can be rented individually or as a whole to meet the unique needs of the event.

This page presents the XV Private space, with a capacity of 120 seated or 180 cocktail. On the left is a floor plan of the room, labeled "XV PRIVATE" with an "XV Private Bar" along one wall plus a restroom and closet off to the side, marked "QUINCE 2nd FLOOR." The photo on the right shows the actual venue: an open, industrial-style indoor space with exposed ceiling ductwork and woven pendant lights, wicker and cushioned lounge seating around low wooden tables, large windows looking outside, and a lit bar with stools and framed artwork at the back.

This page introduces XV Private, the second-floor event space at Quince Lakehouse, through four photographs: the open room set with round tables in navy linens and white folding chairs under a beamed ceiling with woven pendant lights, a cocktail-reception setup with tall draped tables beside the room's full bar, a lounge-style seating area with sectional sofas and wicker chairs opening onto greenery, and a covered terrace at sunset overlooking Lake Austin and the hills beyond. A text block explains that the room combines sophistication with lake views, features a fully equipped bar suited to cocktail receptions, intimate weddings, or high-end corporate events, and is filled with natural light from expansive windows over warm wooden flooring. It notes that XV Private can be accessed by both interior and exterior staircases and offers a single powder room for convenience.

This page presents the Waterside Deck, with a capacity of 40 seated or 75 cocktail. Two photos show the space: an open lakeside wooden deck with wicker lounge chairs, cushioned seating, low teak tables, and yellow-and-white striped umbrellas overlooking the water at sunset, and a second view of the deck alongside the restaurant building, where a boxwood hedge wall displays the illuminated "Quince" sign, with patio heaters and more lounge seating nearby.

This page is a four-photo collage of an outdoor lakeside deck event space at XV Quince on Lake Austin, showing wicker lounge seating, cocktail tables and bar stools on wooden decking, yellow-and-white striped Veuve Clicquot umbrellas, and open water and hillside views at sunset. A navy text box overlaid at the center reads: "Perched right on the edge of Lake Austin, this uncovered event space invites guests to soak in sweeping waterfront views and fresh air in a relaxed, cocktail-style atmosphere. Perfect for social gatherings, the layout encourages movement and connection, with service centered around passed hors d'oeuvres and beautifully arranged buffet stations that complement the easygoing yet refined lakeside ambiance." No capacity numbers or pricing appear on this page.

This page presents Quince Lakeside, an event space with a capacity of 90 seated or 120 cocktail. The left half shows a photo of the space: a long indoor bar with woven rattan barstools, a blue-tiled bar front, wood plank flooring, backlit liquor shelves flanking a framed portrait, woven pendant lights, and an exposed industrial ceiling. The right half shows a black-and-white architectural floor plan of the Quince 1st floor, with the Quince Lakeside area highlighted in green on the right side of the plan, adjacent to a lakeview bar and other labeled spaces such as the lobby, restrooms, kitchen, private lobby, and a coffee roastery.

This page showcases Quince Lakeside Dining through four photographs of the space: an indoor bar area with woven pendant lights, a portrait painting above the liquor shelves, and rattan bar stools, plus open-air dining areas with wooden floors, teal chairs, and retractable windows looking out over Lake Austin at dusk. A text panel over the photos reads: "Quince Lakeside Dining is the epitome of elegance and relaxation, offering a stunning, open-air dining experience with unparalleled views of Lake Austin. The venue's retractable windows allow guests to fully immerse themselves in the beauty of the surrounding nature, making it an ideal setting for both daytime and evening events. Whether you're hosting a wedding reception, corporate dinner, or private party, this room promises a memorable experience. The serene lake views and thoughtfully designed space create the perfect atmosphere for your special occasion." No capacity figures or pricing appear on this page.

This page presents the Quince Lakeside Patio, with a capacity of 50 seated / 70 cocktail. On the left is a black-and-white first-floor floor plan of Quince, with the patio's location highlighted in green and labeled "QUINCE LAKESIDE PATIO" at the upper right of the building. On the right is a photo of the covered outdoor deck at dusk: a wood-plank floor with long white tables and turquoise chairs under a white awning strung with string lights, open on one side to a view of the lake and tree-lined hills.

This page showcases the Quince Lakeside Patio through four photographs: covered deck seating with white tables, pale blue chairs, and strings of overhead lights looking out over Lake Austin at sunset; an interior view of the open-air dining room with woven pendant lamps and a Veuve Clicquot display; and an exterior corner with lounge furniture, artificial turf, and orange bistro chairs beside a staircase and hedge. A navy text panel over the center reads: "Quince Lakeside Patio is an enchanting outdoor space with a perfect blend of comfort and scenic beauty, ideal for hosting unforgettable events. Overlooking the serene waters of Lake Austin, this patio features a spacious layout with modern seating arrangements under the warm glow of string lights, creating a magical ambiance as the sun sets. The open-air design allows for a refreshing breeze and unobstructed views, making it the perfect setting for cocktail receptions, al fresco dining, or casual gatherings. Quince Lakeside Patio provides a picturesque backdrop that will leave your guests captivated." No capacity numbers or prices are listed.

This page presents All Quince Lakeside, with a capacity of 140 seated or 210 cocktail. The left half shows a photo of the space: a covered open-air deck with wooden plank floors, woven pendant lights, and roll-up garage doors opening to a lake and marina view, furnished with wood tables, chairs, and a counter with bar stools. The right half is a first-floor floor plan of Quince, with the All Quince Lakeside area highlighted in green on the right side of the building, adjacent to the labeled Lakeside Bar, alongside other marked areas such as the lobby, restrooms, kitchen, private lobby, and coffee roasters space.

This page is a photo collage of Quince Lakeside Dining and Patio, showing an indoor bar and dining room with woven pendant lanterns and wood floors, covered open-air deck seating with string lights and turquoise tables overlooking Lake Austin at sunset, and an outdoor patio area with lounge chairs and small bistro tables beside the building. A text panel overlaid on the images reads: "Quince Lakeside Dining and Patio offers a seamless blend of indoor and outdoor elegance, perfect for any event. The open-air dining area provides stunning views of Lake Austin, with warm wooden accents and charming lanterns creating a cozy yet sophisticated ambiance. The adjacent Lakeside Patio extends the experience outdoors, where string lights and scenic lake views set the stage for unforgettable gatherings. Whether hosting a formal dinner or a relaxed social event, delivering a picturesque and inviting atmosphere that will leave a lasting impression on your guests." No capacity numbers or prices appear on this page.

This is a plain section divider page with no photograph or other content: against a solid slate-blue background, the words "FOOD & BEVERAGE" appear centered in large light-blue capital letters. It simply marks the start of the food and beverage portion of the events packet.

This page introduces "The Culinary Team," with headshots of two chefs labeled Exec Chef Gonzalo Martínez (in white chef's coat) and Exec Chef Julien Hawkins (in a dark shirt, arms crossed). The text explains that Chef Gonzalo Martínez has curated events and menus since joining Quince Rooftop as founding Executive Chef in 2015, having previously held Exec Chef roles at The Rainbow Room in NY and Belmond Hotels, serving guests from heads of state to local brides. It adds that Chef Hawkins is fulltime in Austin, with leading roles at Austin Proper Hotel and Hestia plus time at Spain's Asador Etxebarri (#2 on the World's 50 Best Restaurants), and notes that with the 3rd opening of Quince Lakehouse in Austin and 2nd opening in Quince Riverside in Fort Worth, each chef brings unique styles to the various locations.

This page, titled "The Catering Styles," presents two service formats side by side. On the left, under "Cocktail Hors d´Oeuvres," a photo shows a wooden board of tasting spoons topped with garnished bites and small black square dishes of seared tuna; the text explains that tray-passed service "adds a welcome and hospitable touch to events," with waiters serving "delectable bite-sized portions of your selections as your guests mingle and savor the views from your chosen venue." On the right, under "Buffet & Food Stations," a photo shows a white buffet table with chafing dishes, tiered pastry stands, a bowl of mixed berries and stacked plates set beside a wall of windows overlooking the water, and the copy notes that this choice offers "unique and elegant presentations," lets guests select their own meal and portion size to foster interaction, and suits hosts who want guests to mingle freely without pressure to eat at a specific time.

This page, titled "The Catering Styles," compares two service options side by side with a photo of each. On the left, a close-up of an individually plated entrée illustrates "Plated Dinner," described as offering a more formal style, enabling hosts to maintain a predetermined timeline for their event, and being beneficial when catering to guests with specific dietary requirements so each request is fulfilled seamlessly, with a note that it is "not available in XV." On the right, an overhead shot of a round table set with blue linens and shared serving dishes of fish, greens, and sides illustrates "Family-Style," where a curated selection of dishes is placed at the center of each table, fostering a sophisticated yet approachable dining experience and allowing guests to enjoy a wider variety of offerings in generous portion.

This is the "Hors d'Oeuvres" menu page, with a close-up photo at left of a chopstick holding a sushi roll topped with salmon and greens, and four priced tiers of passed bites listed across the page. Silver Bites at $6 per serving includes Sweet Potato (sweet potato souffle, crispy potato, huancaina sauce), Truffle Arancini (tartufata risotto, parmigiano, arrabiatta sauce), Spicy Salmon Roll* (salmon, crab, avocado, sesame seeds), Veggie Roll, and Smooth Hummus & Naan; Gold Bites at $8 include Rock Shrimp Tempura (sesame seeds, spicy aioli), Lamb "Barbacoa" Dumpling (poblano pepper confit, cilantro sauce, pickled onions), Brussels Sprout Hummus & Naan (pistachios, fresno peppers), Frida Roll* (yellow tail, cucumber, avocado, citrus ponzu), and Spicy Double Tuna Roll* (cucumber, asparagus, chives, avocado); Platinum Bites at $10 include Ceviche Verde (stripe bass, shrimp, cilantro cream, leche de tigre), Braised Short Rib Hummus & Naan (fried chickpeas, truffle sauce), Lamb Lollipops* (grilled, deconstructed taziki), Short Rib Sliders (braised short rib, bechamel sauce, crispy fried onions), Tuna Tostadas (avocado, fresno peppers, ponzu, spicy aioli), and Emmaki Roll* (spicy tuna, guacamole, fried ginger); and Commedor Bites at $12 include Truffle Tuna Sashimi*, Truffle Tuna Nigiri*, Jalapeno Tuna Nigiri*, Truffle Hamachi Nigiri*, Chimichurri Hamachi Nigiri*, Oysters, Surf n' Turf Roll* (filet, tempura shrimp, spicy mayo), Torched & Pressed Salmon Roll* (torched salmon, serrano, tuna, sesame seeds), and Rainbow Roll (panko shrimp, tuna, salmon, yellowtail, cucumber). A footnote warns that raw oysters pose greater risk to those with chronic liver, stomach or blood illness or immune disorders, that starred items may be raw or undercooked, and asks guests to inform staff of any allergies or dietary restrictions.

This page, headed "Accompaniments," lists add-on menu options in three columns beside a photo of a table set with blue linens, woven placemats, and platters of sliced steak, salmon, and mashed potatoes. Salads at $12 pp include Mixed Baby Greens (heirloom tomato, ciabatta croutons, radish, champagne vinaigrette), Asian Kale Salad (kale, savoy cabbage, marcona almonds, manchego, miso dressing), and Burrata Salad (choice of heirloom tomatoes or torched peaches, based on seasonal availability); Soups at $12 pp include Roasted Tomato Soup (roasted tomatoes, charred red bell pepper broth, cherry tomatoes, fresh basil oil, mozarella), NOLA Chicken & Sausage Gumbo (savory chicken broth cooked with holy trinity mirepoix and sausage, jasmine rice, green onions, ciabatta bread), and Aztec Chicken Tortilla Soup (roasted tomatoes, chipotle broth, fried tortilla strips, pork rinds, avocado, queso fresco, Mexican creama). Sides at $8 pp are mashed potatoes, creamed spinach, roasted vegetable, brussels sprouts, tuscan mushrooms, macaroni and cheese, and guacamole, with a footer noting the risks of raw or undercooked ingredients and asking guests to inform staff of any allergies or dietary restrictions.

This is the "Main Course" menu page, with a photo along the left side of a plated steak-and-vegetable dish, a bowl of mashed potatoes, and a glass of red wine on an outdoor table. Three priced entrée tiers are listed: Silver Entrée ($35 pick 2 / $45 pick 3) offering blackened chicken chopped salad, chopped chicken caesar salad (salmon option available), pan-seared ahi tuna salad, French double dip slider, Brian's slider, cajun grilled chicken slider, and yakimishi bowls with a choice of veggie, chicken, beef, grilled or shrimp with steamed rice; Gold Entrée ($50 pick 2 / $65 pick 3) offering pecan crusted filet and goat cheese salad, fusilli with ragout of lamb (add gluten-free pasta +10 pp), truffle risotto, beef filet over aji pepper risotto, roasted salmon filet, and pepper crusted chicken breast; and Platinum Entrée ($65 pick 2 / $85 pick 3) offering panko crusted Chilean sea bass, NY strip with brisket, sliced pepper-crusted filet, "Cowboy" bone-in ribeye and grilled shrimp (+$30 pp), and slow roasted beef tenderloin with cold water lobster tail (+$50 pp). A footnote warns that raw or undercooked items may increase risk of foodborne illness, that people with chronic liver, stomach or blood illness or immune disorders face greater risk from raw oysters, and asks guests to inform staff of any allergies or dietary restrictions.

This page is a "Brunch Main Course" menu, illustrated on the left by a photo of a brunch buffet setup with chafing dishes and tiered trays of muffins and parfaits beside a window with a water view. It lists three columns: Brunch Entrée at $35 pick 2 or $50 pick 3, offering Red Guajillo Enchiladas (pulled organic chicken, queso fresco, sour cream), French Toast (pan seared-toast, fresh vanilla, cinnamon, maple syrup, whipped cream, berries), XV Breakfast (scrambled eggs, bacon, crispy potatoes), and Huevos Rancheros (scrambled eggs, roasted molcajete salsa, black forest ham, black beans, pico de gallo, queso fresco), with an "Elevate the Experience" box offering a Live-Egg Station at $20 per person for eggs made to order by the Quince chef; Sides priced at $8 for blueberry muffins, fresh fruit platter, crispy potatoes, bacon, and jalapeno-cheddar sausage, and $12 for granola parfait (house granola, Greek yogurt, berries) and avocado toast (grilled ciabatta, smashed avocado, bacon, pistachios, queso fresco, mixed greens); and Fajitas — Chicken & Beef $45, Ribeye $55 with 16oz wagyu ribeye, and Lobster $65 with 8oz Maine lobster tail — all with grilled bell peppers and onions, spice blend, paprika, black pepper, onion, cilantro, lime juice and garlic, served with refried beans, rice, sour cream, cheese, pico de gallo, salsa, and flour or corn tortillas. A footer carries the standard raw or undercooked food advisory and asks guests to inform staff of any allergies or dietary restrictions.

This is a text-only menu page titled "Interactive Culinary Action Stations," with a dark blue sidebar explaining that chef-attended live stations let guests watch chefs prepare dishes to order — chef-carved prime meats, build-your-own omelets, ceviche, and hand-crafted sushi rolls — and a large heading noting a $250 set-up fee. Four stations are listed with pricing: Carving Station $34 - MKT pp (chef-attended slicing of premium meats such as herb-crusted prime rib, roasted turkey, or honey-glazed ham, with artisanal rolls and gourmet condiments); Ceviche Bar $25 pp (citrus-marinated shrimp, scallops, or snapper with zesty dressings, tropical fruits, and crisp accompaniments); Handroll Station $20 pp (sushi chefs making hand rolls to order with sushi-grade fish, crisp seaweed, and fillings from classic tuna and salmon to vegetarian options); and Egg Station $20 pp (farm-fresh eggs scrambled, poached, or as omelets with toppings from fine cheeses to garden vegetables, herbs, and savory meats).

This page, headed "Petit Fours & Desserts," offers two pricing options: petit fours at $6 per piece with a selection of up to 4 varieties, or desserts at $12 each with a choice of 1 option. The shared list of selections is: key lime tart, baklava cheesecake, cheesecake with mixed berries, flourless chocolate cake, sweet-corn soufflé, blackberry cobbler, and vanilla custard with fresh wild berries. A photo along the left shows an assortment of small pastries — fruit-topped cream tartlets, cheesecake squares with berry compote, caramel-piped bars and meringue-topped brownies — and a footnote at the bottom carries the standard warnings about raw or undercooked ingredients and asks guests to inform staff of any allergies or dietary restrictions.

This page, titled "From Our Bar," lays out three three-hour open bar packages, each including one welcome cocktail plus two cocktail options for the event: Gold Label at $60 (extra hour $15) with Flor de Caña 4 rum, Four Roses whiskey, Titos vodka, Casa Lujo tequila, Brokers gin, 400 Conejos mezcal, G3 Cabernet, Mason Sauvignon Blanc, Caposaldo Brut and beer; Platinum Label at $80 (extra hour $20) with Bacardi, Buffalo Trace, Titos, Lalo Blanco and Socorro Rep tequila, Hendricks, Rosa Luna mezcal, Four Graces Pinot Noir, Austin Hope Cabernet, Santa Marherita Pinot Grigio, Miner Chardonnay, Caposaldo Brut and beer; and Diamond Label at $100 (extra hour $25) with Flor de Caña 12, Angel's Envy, Grey Goose, Codigo Rep and Don Julio 70, Monkey 47, Illegal Joven mezcal, Alma Rosa Pinot Noir, Le Cerf Cabernet, Ch de Fleys Chablis, Auntsfield Sauvignon Blanc, Veuve Clicquot Brut and beer. A footer notes that events with fewer than 50 guests should ask about the consumption bar option and that selections are subject to availability. At left is a photo of tall glasses of a pale yellow citrus cocktail over crushed ice, garnished with dried lime wheels and black straws.

This page, titled "The Quince Experience," is set on a slate-blue background and combines fee information with short profiles of the restaurant's teams, illustrated by three photos: a colorful salad plated with side dishes, a smiling male staff member on a waterfront deck, and a female host standing at a reception desk in front of bright artwork. At left it states that a 20% Service Fee is paid to the service team for their efforts preparing and executing all of the details of service for your special event, and a 5% Event Planner Fee is paid to the event team, who work together to create, organize and execute each detail of your event. Three columns follow: "The Kitchen" notes that Chef Hawkins is now full-time in Austin, has held key roles at Austin Proper Hotel and Hestia and spent time at Spain's Asador Etxebarri (#2 on the World's 50 Best Restaurants); "The Bar" says Quince's mixology is ranked Top #10 in México and head mixologist Rodrigo Vidales recently won first place in the World Class mixology competition of Mexico; and "The Servers" describes hostesses, managers, captains, waiters and bussers providing attentive service throughout your event.

This page, headed "Audio Visual Presentation," explains the venue's in-house AV offerings: Quince notes that each space is equipped with televisions and speakers as well as podiums, easels and microphones, and that its state-of-the-art sound system lets hosts project presentations, media and branding, with the event concierge working with each guest beforehand on technical details. A highlighted side note adds that when plans include live music, DJs or other elements outside the existing equipment, the event concierge will coordinate with the client's selected vendors to provide the access they require. A photograph shows the waterfront property at dusk — a two-story building with lit windows reflected in calm water, surrounded by trees, string lights and other lakeside buildings under a pink and blue sky.

This page, titled "Finalizing Your Event," lays out the venue's deposit and payment schedule alongside a photo of the indoor bar and event space — a warm, high-ceilinged room with exposed beams, woven pendant lights, a long backlit bar, and herringbone wood floors set with cocktail tables in navy linens. The terms state that a 50% non-refundable Booking Deposit of the total estimated Event Contract price is due with the signed contract to secure the date and space; a final 50% non-refundable deposit is due 30 days before the event, based on the estimated event cost equal to or exceeding the quoted food and beverage minimum, with F&B choices and guest estimates adjustable up to 7 days out; a non-refundable Adjustment Deposit covers the final guest count due 7 days in advance; and a valid credit card is requested on or before the event day for any additional charges. It closes by noting that all non-refundable deposits are refundable if Quince cancels the event, that Tripleseat credit card payments, cash, wire transfers, and checks are accepted, and that credit card payments carry a 3% processing fee.

This page is titled "Planning Schedule" and pairs a photo of the venue's bar — a bright indoor bar with woven pendant lights, rattan bar stools, a pop-art portrait of a woman in sunglasses, and shelves of bottles and champagne — with three paragraphs of policy text. The text explains that after paying the deposit, hosts coordinate with their event planner to finalize food and beverage menus, service preferences, floor plans, and special arrangements, ideally at least 30 days before the event; the final guest count is due 7 days before the event date, with last-minute changes (less than 7 days' notice) or increases in event size subject to review and possibly a 25% premium for added guests when additional food, beverage, or staffing is required. It closes by noting that email recaps are sent regularly for communication between client and event concierge, and that all change requests must be affirmed by email between the client and the event planner.

This page, titled "Special Considerations," lists items that may require extra planning or fees for an event. Room Resets are priced on a case-by-case basis and require guests to vacate the event space for safety and efficiency, though they can be offered temporary space in the lobby or front patio if available; Large Party ID Checks are priced relative to group size/timing, with groups of 30 or more adults under 30 years old required to show IDs for entry; and Live Music is dependent on the space and time. The remaining considerations are listed without detail: Early/Late Hour Accomodations, Special Purchase Liquor/Wine Requests, Dietary Restrictions, Valet Parking, and Extended Load-in Requirements.

This page is titled "Event Testimonials" (in light blue on a dark navy header band with a small decorative starburst logo) and consists of six client quotes, each followed by the client's name, company, event type, and guest count. They read: "Chantal thanks again for a wonderful event! It was gorgeous and your staff was amazing to work with – especially Lissette!" — Abigail Hurliman, Moreland Properties, Annual Award Party - 160 guests; "… event went perfectly… food and drinks amazing … venue and the view STUNNING!…fabulous time." — Julia Shin, Four Seasons Hotel Austin, Corp Holiday Party - 125 guests; "WOW, the response I received from my team was amazing! I was told not only was it the best food our team had the entire week in Austin, but incredible service as well in a beautiful setting." — Alex Zoch, Cumming Group, Business Dinner - 50 guests; "Last night was FABULOUS! Our team had an absolute blast. They said it was the best party of their lives. Thank you so much for all of your work on making it amazing!" — Kira Smith, Affinipay, Kick-Off 2024 Party - 370 guests; "Quince provided excellent service for our wedding reception! We loved the ambience, details and flexibility the team offered us. The opening of the doors for sunset made our wedding photos fantastic! Our guests also raved about the food & the drinks. You won't regret choosing Quince for your event, we are so excited to come back for our anniversary." — Katherine Kirkegaard, Wedding Reception - 80 guests; and "Night couldn't have been more perfect. The delicious food, amazing drinks, beautiful space, and outstanding service made our team feel welcomed, relaxed, and ready to have fun. Thank you for making the planning process so easy and smooth!" — Jenna Reeves, Tesla, Corp Holiday Party - 475 guests. The page serves as social proof, showing the venue (Quince) has handled corporate parties, business dinners, and weddings ranging from 50 to 475 guests.

This is the closing page of the packet: a plain slate-blue slide with a short thank-you message in light blue capitals reading "Thanks for thinking of Quince for your special day, we look forward to celebrating with you!" Below the text, centered on the page, is the venue's logo — the word "QUINCE" in white over a large pale gray Roman numeral "XV," with "AUSTIN" beneath it. No additional details, pricing, or contact information appear on the page.