Aptly named Fizz, that Anthony Coppers' spot sells the most Veuve Clicquot on the island should tell you everything you need to know it. A bit Paris, a bit St Tropez, this restaurant slash club is where moneyed Euro types seem to spend every night. What started as a member’s only hang out has morphed into the kind of place Annabel’s or Au Bar was 20 years ago. Upstairs is the 60 seat French restaurant smoothly run by Alireza Niroomand, with its kitchen manned by chef Troy Unruh. We particularly like the caviar and egg starter, Maine lobster with spaghetti squash and chocolate spring rolls. And the downstairs is alcoves, table service, a private room, plenty of good reliable Euro tunes and trust fund jetsetters carousing and fizzing the wee hours away.

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