Sharon was resplendent in a Parrish Espiritu Carlos apron gown placed on top of French lace in long sleeves. The apron dress is tied at the back which made up the five-meter long train. Mantilla veil completed the vintage look. Her entourage (also in Carlos creations) looked regal in their fully beaded red jersey tops and silk chiffon skirts.

At the reception, the apron gown was removed to reveal a fully beaded tulle skirt. Tied with a ribbon around the waist, a brooch became the focal point of the reception gown. Close friends and family from overseas flew in for the emotionally-charged, intimate affair.

They all enjoyed a delectable feast by The Bellevue Manila of balsamic marinated grilled vegetables, roast beef on mini-mustard roll, chicken and mushroom in mini-puff pastry, Scottish mouton broth, fish fillet with coriander and lemon, minced medallions of chicken, sliced pork with mushrooms and cream, and a variety of desserts—assorted French pastries, black and white chocolate mousse, Bavarian cream with blueberries, and assorted fresh fruit cuts.

Wally Gonzales documented the event and was the brains behind the onsite audio-visual presentation that highlighted the wedding programme.