DS17 is a new breed of creative agency with one goal in mind, to be new. We're here to be a fresh pair of eyes on design. We don't like labels or limits, we don't restrict our work to traditional design. DS17 is a creative melting pot, coming up with ideas that work, coming up with new mediums to work into them.

P 612 9555 1805
F 612 9555 2847

hello@ds17.com.au

our vision is to transform the world of the cost consultant into a global business partner.
design creates culture. culture shapes values. values determine the future.
no design works unless it embodies ideas that are held common by the people for whom the object is intended.
design must seduce, shape, and more importantly evoke an emotional response.
design is not just what something looks like and feels like. design is how it works.
truly elegant design incorporates top-notch functionality into a simple, uncluttered form.
the most important thing about design is how it relates to people.

Press

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Beta Bar Winner- Restaurant & Bar Design Awards

By |October 16th, 2017|

Australia & Pacific bar Winner-  Beta Bar (Sydney, Australia)DS17

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Wild Sage Review- The F

By |October 8th, 2017|

Think urban-cool, mixed with all the bells-and-whistles of contemporary interior design coupled with a seriously f&%$-off good menu and you have the latest iteration of Wild Sage.

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Wild Sage- Concrete Playground

By |September 18th, 2017|

Cammeray’s Wild Sage opens new all-day eatery at Barangaroo.

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Beta Bar- World Architecture News

By |February 1st, 2017|

Tipped as one 2016’s most exciting launches, Beta promises to be one of the city’s top destination bars, bringing a striking new design statement to the heart of Sydney’s CBD.

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DS17 Interview- Indesign Live

By |January 24th, 2017|

Designer Dinner? Master of Hospo, DS17, Shows You How.

Sydney- based Interior design studio DS17 takes a ‘stop-and shop’ approach to hospitality design to stop diners in their tracks. And everything they touch is simply delicious.

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lotus barangaroo – broadsheet

By |November 8th, 2016|

The fusion of indigenous Australian produce and Chinese recipes isn’t common in Sydney (Billy Kwong pioneered it). Chef Chris Yan of Lotus Barangaroo is excited by that.

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