Stuffed with Iberico pork, Jamon de bellota, and aromatics, the Tortellini in Brodo ($32) was a nice break from the heavier flavours. Whilst the hints of delicate saltiness of the jamon and the zing from the thin slices of house-made black garlic provided that oomph; the warm bone broth enriched with basil oil was light and comforting.

*Part of the 8-course #toughtimetickets set from the September Seasonal menu.