About Us

The Woodlands located in the Harrington Grove Country Club is placed within the lush grounds of Harrington forest, with a stunning sunset and contemporary decor this venue is an impressive backdrop for any style of event.

The Woodlands has floor to ceiling windows, a large wrap around balcony and a beautiful look out onto the estate; surrounded by bushland we are able to cater for any event, whether it be an intimate occasion or grand celebration.

The Woodlands and our professional team make the perfect combination for a special and unique venue.


Since opening in 2009, the stunning Harrington Grove Country Club – The Woodlands has become the heart and focal point of Harrington Grove.

In 1813 Captain William Douglas Campbell named the 2,000 acres of land Harrington Park, to represent a vessel in which he lost to convicts. The Woodlands is a stunning venue, the brick exterior and expansive windows

The Woodlands

Our people

Operations Manager

Chris Sanderson

With over 42 years’ experience in hospitality, Chris has an abundance of knowledge and skill. Previously working in various roles such as Director of Events for Hilton Hotels International, Hotel General Manager, Director of Events and New Hotel Project Manager across the world, Chris has built up a portfolio of knowledge about every aspect of events and hospitality. After getting a Degree in Hospitality Management and working as Group Operations for Dockside Group, Chris has formed a deep passion for the industry; his responsibility now being to pass on his knowledge and experience to his team members.

Sales Executive

Nicoletta Mrcavic

Nicoletta has a large background within the industry, with 20 years’ experience in hospitality and 10 years within events and weddings industry she knows all the elements that go into a perfect event. Nicoletta also has plenty of education under her belt, having completed a diploma in Wedding Planning and Coordination, diploma in Hospitality Management and Certificate III in floristry. Having worked with hundreds of brides and grooms she has formed a true passion; seeing the finished outcome of an event, the way the client has envisioned and seeing their face glow of surprise and happiness is what Nicoletta loves most, connecting to every client like family.

Sales & Events Executive

Therese Smith

Therese has lived in the country side of the MacArthur region all her life, having a close connection to the area and the local people. Therese has worked over 7 years in the hospitality industry and has completed multiple certificates in hospitality management and in operational skills. Because she has worked across all aspects of hospitality, Therese has extensive knowledge of what exactly needs to happen for a perfect event constantly researching current trends and staying up to date so that she can pass the latest information onto brides and clients.

Therese has a passion for the industry and loves sharing her expertise with clients to create their perfect event at The Woodlands


Group Executive Chef

Adam Birtles

Adam Birtles, Group Executive Chef, has enjoyed an illustrious career spanning Michelin Star restaurant in the United Kingdom, top level restaurants in Sydney and several boutiques and five-star hotels.

Born and raised in Kendal, England, Chef Birtles has more than 35 years’ experience in the kitchen.

Adam has spent the last twelve years as Executive Chef at Campbells Store Restaurants, The Rocks; Waterfront, Wolfies and Italian Village where modern Australian with a focus on fresh seafood and Mediterranean flavours are his forte.

In his career, Adam trained alongside top chefs at some of the UK’s finest restaurants and hotels including; The Fat Duck, Gabriel Restaurant, Café Ditto and the Connaught and Copthorne Tara Hotels.

Among his list of accolades, highlights include; finalist for Sydney Fish Markets Best Seafood, Best New Restaurant at the Restaurant and Caterers Awards, Best Modern Australian Restaurant for Coast restaurant.

When asked about his philosophy on food, Adam quotes:

“Using the freshest produce and maintaining the natural flavor integrity as key elements to delivering award-winning cuisine”

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